Tomatoes are a foundation cooking ingredient year-round. Source fresh, ripe heirloom tomatoes in the summer and into autumn. Canned, preserved, or sun-dried tomatoes throughout the rest of the year. I love to use deliciously beautiful lycopene-rich tomatoes in endless ways, and I've highlighted some of my favorite tomato recipes below. Enjoy!
Tomatoes & pasta in an A+ one-bowl meal - whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on, with a generous drizzle of strong harissa dressing.
A stuffed shells recipe made with lemon zest and bright tomato sauce. Classic, with a hint of a twist. Everyone loves these.
A vegetable soup I've been enjoying at the studio. Made with tomatoes, white beans, celery, and some herbs. It's simple, and straight-forward with a finishing basil accent.
All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down - ponzu dressing, green vegetables, and the pasta of your choice.
This is what happens when popcorn meets the flavors of a Bloody Mary cocktail. The magic is a simple-but-strong spice blend made from tomato, oregano, a bit of citrus, oregano, and celery.
Palak paneer is power food. With a spinach and tomato base, and range of spices, you're getting all sorts of nourishing goodness in each bite. And the homemade paneer!
An A+ white chard riff on a ribollita, using anything and everything on hand.
I have one more day in Hong Kong before flying back to San Francisco, and I thought I'd jot off a quick post for those of you who like to see what I pack to eat when I travel. Red lentil dumplings flared out with roasted cherry tomatoes, and a simple smoked paprika and garlic oil.
The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
The bloody mary I want to drink - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper.
A simple one-pan broccoli recipe I've made no less than three times in the past ten days - Parmesan cheese, tomatoes, orange juice, and oregano.
A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.
A simple savory tomato tarte tatin made with ripe market tomatoes, plenty of caramelized onions, a wee splash of balsamic vinegar, and whatever pie dough you might have on hand (or in the freezer)...
My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.
A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.
While in London my friend Anna Jones gave me a copy of the terrific new book she worked on - this broccoli-basil crusted mac and cheese immediately caught my attention.
A baked farro risotto recipe - lemon-kissed, bright tomato sauce, lots of Parmesan, and chopped fresh oregano.
I spent Saturday brewing beer with my brother-in-law. For dinner, later on, I brought a simple lasagna, using this golden tomato sauce as the base - garlic, red pepper flakes, and olive oil. That's it. It's good on pasta, pizza, and only takes a few minutes to pull together.
In a Indian spiced departure from a favorite Suzanne Goin recipe - this is a rustic, deeply flavorful summer gratin made with sliced tomatoes, potatoes, caramelized onions, curry powder, and a kick of red chile flakes.
A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin's cookbook, I am Almost Always Hungry.
The perfect summer salad inspired by a memorable meal at Contigo - green beans, cherry tomatoes, roasted hazelnuts, and a bit of frisee tossed with a creamy herb vinegreta.
I spent the weekend at my friend Lori's Northern California cabin and she made this tasty cherry tomato couscous for us - cherry tomatoes, cucumber, chopped basil, and chickpeas tossed with couscous, olive oil and freshly squeezed lemon and lime juice. Finished with a bit of feta.
For the sun-dried tomato lovers out there. Goat-cheese raviolis tossed in a sun-dried tomato red pesto sauce, served over baby spinach.
My mom's friends hosted a shower for my sister and served something similar to this. A noodle-free lasagna baked in a pie crust - layers of zucchini, ricotta, and tomato sauce.
A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.
A rich, hearty vegetarian mole recipe from Denis Cotter's new book. Seasonal beans, squash, and kale are baked in a rich, hearty chocolate and paprika-spiked mole.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
A roasted tomato soup recipe I featured in my last cookbook. Roast tomatoes, onions, garlic, and a red pepper then puree and season with a touch of smoky paprika. Couldn't be simpler or more flavorful.
A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.
A vibrant, colorful Campagnian summer stew from the new A16: Food + Wine cookbook. It features zucchini, eggplant, cherry tomatoes, fennel, and other ingredients braised in olive oil.
This feather-light, mayo-free, coleslaw recipe uses toasted peanuts, cherry tomatoes, and lime vinaigrette and is perfect alongside fajitas, or whatever you have coming off the grill. Keep in mind - great coleslaw is rooted in great knife skills.
My tortilla soup recipe - a full-bodied, spicy vegetarian broth envelops a nest of baked tortilla matchsticks. Tiny roasted tomatoes along with a bit of goat cheese lend tang and texture, and flecks of sun-dried tomatoes bring depth and richness to each bowl.
Itty-bitty pasta plays the lead role in this simple orzo soup recipe with an egg drop soup style broth that has been boosted with flecks of chard and topped with vibrant, fire-roasted tomatoes. It's finished with an all-important thread of golden olive oil and a flurry of grated cheese.
Healthy, quick, and satisfying this lentil soup recipe delivers layer after layer of flavor. The tang of the tomatoes plays off the earthiness of the lentils, and the fragrant bolt of saffron yogurt brightens each bowl.
Great tomato sauce in a flash. A quick, simple, easy (and absolute favorite) tomato sauce recipe. Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.
A deliciously vibrant, earthy, and slightly smoky-tasting salsa recipe. Different from salsa fresca, the deep, caramelized flavors of the roasted tomatoes and onions alongside the smokiness of the chipotles make for a richly beautiful and balanced salsa.
A bejeweled platter of bulgur wheat,chili roasted tomatoes, caramelized onions, spinach, and yogurt cheese. A perfect companion for grilled kabobs.
Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.
My favorite lasagna recipe. Dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella.
My favorite new way to make gnocchi in a flash - no boil. Cook them in a skillet until they are golden and crusted, and in this case serve with summer shell beans and shredded cheese.
One-inch wide slabs of toasted, cheesy, heirloom tomato filled deliciousness slathered with a basil-chive ricotta spread.
I'll never make lasagna any other way. Impossibly thin layers of feathery-light pasta with just enough sauce and cheese between each layer to keep it moist and flavorful.
A knock-out tomato tart recipe - it highlights the flavor and vibrancy of the tomatoes while remaining mush-free.
Rebecca Wood's perfect summertime quiche - creamy corn flavor hits your tongue first, the summer tomatoes burst next, and then you are hit with accents of slivered basil and scallions. Made in a tef flour crust.