Author: Rose Hammick
Author: Odessa Piper
Make use of end-of-season tomatoes with this sweet and vinegary green tomato chutney made with unripe tomatoes. Can it to enjoy all year long.
Author: Elise Bauer
Author: Lynda Hotch Balslev
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Author: Diane Kochilas
This is a very good quality marinara sauce to serve with any pasta dish. Our family has loved it for years. The hint to a good marinara sauce is cooking for an extended period of time over low heat.
Author: Phyllis Zeleny
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Lois Pascal
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Author: Marina Delio
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Peggie O'Kennedy
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
Author: Françoise Meyer
Author: Giada De Laurentiis
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: MariaElena Sikolas-Toledo
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.
Author: Molly Baz
Author: Steven Raichlen
Author: Huma Siddiqui
Author: Tori Ritchie
Author: Crystal Cook
Author: Reed Hearon
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
Author: Tracey Seaman
Author: Janet Fletcher