Tomatoes
Recipes
Shrimp over creamed corn, and rather a lot of feta
Corn simmered soft in cream and butter, then blitzed until chunky and used the way you would use grits.
Charred corn and halloumi panzanella with chili crisp
One bowl, mostly made in the morning, so the cook can sit down with the guests.
Zucchini parmesan, roasted not fried
All the comfort of the fried original, a fraction of the oil, and no pan spitting at you.
Cod that poaches in its own side dish
The fish never meets the pan. It settles into the chickpeas, the lid goes on, and eight minutes later it is done.
Risotto you do not stand over
All the water at once, an occasional stir and the mascarpone at the end covering the difference. The ladle ritual is optional and always was.
Butter paneer with pierogies instead
The dumpling does exactly what paneer does in this sauce, which is hold its shape and drink.
Pork chops and the sauce the pan owes you
Do not wash that pan. Everything stuck to it is the sauce, and the tomatoes will fetch it out for you.
Five ears of corn and very little else
The onions go pink in lemon, the tomatoes stay raw, and a small pan of garlic oil is poured over the lot.
Four hours on the counter, then pasta
Ripe tomatoes left out until they slump and make their own dressing, and hot pasta tipped in to drink it.
Chickpea and yellow curry shakshuka
One pan, one jar of curry paste, and eggs dropped in at the end.
Crispy chicken cutlets in a tomato cream
The sauce is made in the frying pan after the oil comes out, not before.
Pomegranate beef pitas
Ten minutes of assembly, then the oven. The syrup at the end is what makes it.
Za'atar chickpeas on everything green
Twenty minutes, and the only heat is a pan of chickpeas going brown.
Shrimp and basil fettuccine in a yellow tomato sauce
Yellow tomatoes make a sauce that tastes of tomato without the red bark.
The tomato pasta worth the airfare
Three kinds of tomato, a whisper of anchovy and enough lemon to keep it honest.
Salsa cruda for peak tomatoes
Grated ripe tomato, garlic and basil. The less you do to it, the better it is.
Grated tomato and Calabrian chili
Grated tomato with a Calabrian kick and a lemon lift. Sauce or dip, your call.
Sweet corn campanelle with miso butter
Corn three ways in one pot, then the fix the original never knew it needed: white miso in the butter and a lemon squeezed over the lot.
Cherry and heirloom panzanella with burrata and prosciutto
Roasted and raw cherries, two tomatoes, one dressing built from what they weep.
The long way to Bolognese
Milk first, then wine, then the laziest three-hour simmer there is.
Slow-burn chicken with burst tomatoes
Five minutes of effort, six hours of alibi.
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
Crispy gnocchi with burst tomatoes
Skip the pot. Fry the gnocchi like they owe you money.
Grape tomatoes in kimchi drag
Snappy tomatoes in a fire-bright gochugaru dressing. Kimchi flavor without the wait.
Corn salad that skips the vinegar
Raw corn straight off the cob, seasoned by the tomatoes and nothing else.
Greek panzanella with crispy pork
The benchmark bread salad gone Greek, with pork that crackles.
Tomato tarte tatin
Sweet, sharp and considerably more interesting than the version that started it.
Gochujang chicken arrabbiata
Rome would be appalled. We are not.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.