Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups. More

[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

The natural sweetness of grape tomatoes is a wonderful partner for kale juice in this Bloody Mary inspired non-alcoholic drink. More

This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes. More

For this Sautéed Chicken with Tomatoes and Olives, the chicken is browned then left to simmer with a sauce of white wine, onions, and tomatoes that cooks down to a remarkably complex gravy. Rendered lardons and olives are thrown in at the last minute for bursts of big, salty flavor. More

The main concept behind the sauce is the addition of vodka brings out flavors in the tomatoes that are alcohol soluble, leaving a spicy, acidic mixture that is tempered with heavy cream to create a rich and vibrant sauce in the end. More

We tend to associate the word "smoothie" with sweet beverages, but savory smoothies like this one are among my favorites. One step beyond a Virgin Mary, this Mary is virtuous because it includes whole celery stalks and tomatoes. More

As tomatoes disappear from the market, they start to get cheap. Last weekend I picked up four pounds of heirlooms for $4 and I immediately thought of an old recipe that's made an appearance in this column before: The River Cottage's roasted tomato sauce. It's a concentrated puree (roasted and strained) that's fantastic with pasta, but it's also the perfect balance to risotto's richness. More

Gazpacho, kimchi, and shrimp cocktail aren't dishes that you'd expect to find of the same table or even the same menu, but for Anita Lo, author of Cooking Without Borders these seemingly separate dishes combine for a brilliant palate-awakening first course. The concept behind her Kimchi Gazpacho with Shrimp springs from the little plates of pungent fermented kimchi that kick off nearly all Korean meals. Mixed into a fresh and simple blender gazpacho of tomatoes, cucumbers, and garlic, the kimchi acts as both salty and sour elements with just a hint of red chile. More