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.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.
A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.
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.
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.
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
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.
What to do with late summer abundance? Chef Alain Ducasse's fancy-pants interpretation of a Provençal classic.
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?