Tomato

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

Pico de gallo, but make it roasted.

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly.

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

Use the smallest tomatoes you can find at the market for this dish. They’ll be extra sweet and have thin skins.

This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.

Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.

Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.