Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet.
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.
Tomato and peach panzanella may sound unlikely but it's gonna knock your socks off. Or, if you're not wearing socks this time of year, then it'll knock your flip-flops off. Guaranteed.
A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.
An iconic Italian appetizer that's easy and comes together in minutes, making it a no-brainer in terms of entertaining—whether guests or just yourself.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.
The Attack of the Killer Cherry Tomatoes took place at David's this summer. [Spoiler alert!] Here's how it ended.
"Simple, quick, and delicious." "Elegant." "It sure as heck is good." That's what folks are saying about this easy weeknight supper.
Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn't. No one.
Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!
An impressive impromptu dinner that's done in less than 30 minutes and a cinch to clean up. You're welcome.
There's a week or two midsummer when blueberries and tomatoes hit their peak. That’s the time to make this salad. Ready? Go!
Sometimes a little unexpected tweak to tradition isn't a bad thing. Nope. Not a bad thing at all...
Whether you've sad-looking plum tomatoes or stunning heirlooms, you won't regret transforming them into this all-sins-forgiven tart.
This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.
You don't have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.
This shockingly stunning chilled soup--not to be confused with gazpacho, mind you--has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms?
"Little explosions of flavor" is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don't disagree. Neither will you.
Summer Tomato Sorbet23/30
Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.
Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.
Summer at its simplest, not to mention it's most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.
For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
Spicy Tomato Crumble28/30
This spicy tomato crumble isn't your run-of-the-mill crumble. It's savory and filled with a tangy chunky tomato base. The crumble reheats beautifully.
Need a new tomato fix? Here it is. Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. You're welcome.