Tomato

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Smoked garlic butter slathered over these vegetable kabobs kicks them up to the next level.

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.

Wedges of leafy romaine are a fresh starting point to add crunchy fried peas, pickled onions, and a sun-dried tomato dressing that’s reminiscent of Thousand Island.

Unlike marinara sauce, which takes an hour or more to reduce, pomodoro sauce is light, bright, and comes together in a fraction of the time. 

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

Gourmet’s best eggplant Parmesan recipe starts with a quick homemade marinara and uses panko breadcrumbs for a satisfying crunch.

There are plenty of options with this warm roasted eggplant salad: scoop it up with some grilled bread, toss it with pasta, or serve it on top of polenta.