Tomato

This no-knead knockout gets its punch from tomatoes in two different ways.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Sweet, savory, and way too easy to drink.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

A steak dinner that’s more about the sauce than the meat.

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

The summer salad stalwart gets a makeover.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.

The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.

This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

Throw everything in the skillet, bring it to a simmer, and dinner is done.

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.

This simple recipe pairs salty preserved lemon with sweet-bright cherry tomatoes to form a sauce you’ll spoon up until the last drop.

In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.

You’re a few minutes away from the snack of the season.

We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.