Tomato

Goodbye Meatballs

These are my favorite meatballs, and they’re exactly what you should make for your next dinner party with a big pot of pasta.

Save the Tomatoes

Do your future self a massive favor, and preserve all the gorgeous tomatoes that are still around this month so you can have them in the dreary dark days of winter. Instant seratonin.

Secret Ingredient Pasta Salad

Speaking of summer barbecues, you should be bringing this pasta salad that magically only gets better the longer it sits.

Slow-Roasted Oregano Chicken With Buttered Tomatoes

If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce.

Tomato-Poached Fish With Chile Oil and Herbs

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish.

Seafood Pasta With Tomato and Crushed Olives

Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder.

Tomato Toast With Buttered Shrimp

These fully assembled tomato toasts may require a knife and fork to properly tackle, but they are also wonderful eaten with your hands. Keeping the tails on the shrimp makes for a festive presentation, but feel free to remove them so you don’t have to deal with them as you eat.