Tomato

This streamlined Italian tomato sauce makes magic out of a handful of pantry ingredients.

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

A classic Sicilian pasta with caramelized eggplant, tomato sauce, basil, and ricotta salata.

Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.

Personal goal is to eat these daily from now until Memorial Day.

A creamy, cheesy, tangy pasta alla vodka that’s weeknight-easy but dinner-party-worthy.

Use summer’s ripest offerings to make this Mexican party bev.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Best served chilled.

Pasta sauce tastes better on the grill.

And when should you use each one?

A kiss of heat makes an otherwise lovable dip simply irresistible.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

These seasonal stunners are here for a good time, not a long time.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.

This tangy chilled soup is basically summer in a bowl.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

When peak tomatoes hit, this no-cook pasta sauce is the easiest way to turn them into dinner.

Every salad should have pita chips.

An alcohol-free version of penne alla vodka from Demi Lovato’s cookbook, “One Plate at a Time.”

Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.