Tomato

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 

Everyone needs a back-pocket chicken marinade, and this pantry-friendly version lives up to its name. Great both on the grill and under the broiler.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.

Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.

Level up your side dish game with these Romano beans braised in a cherry tomato sauce, equally tasty at room temp. Yellow wax beans or green beans make a great sub.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

This flavorful dinner salad—inspired by the street food favorite—is made super speedy with the addition of store-bought rotisserie chicken.

Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.

Make the most of tomato season with this classic caprese salad recipe.

A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos. 

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

What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.

This creamy, dreamy vegetarian pasta bake is a cross between spinach ricotta ravioli and baked ziti. Make ahead and freeze it for months for dinner on demand.

This Tex-Mex staple is worth the long braise; you’ll be rewarded with shreddy short ribs and tender potatoes in a deeply flavorful sauce.

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

This manicotti recipe is made with delicate crepes instead of dried pasta, and the result is something heavenly.