'tomato' on Serious Eats

Slow Cooker Sunday Gravy

A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce. More

Quick and Easy Italian-American Red Sauce in 40 Minutes or Less

There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor. More

Roasted Tomato-Mint Salsa From 'Tacolicious'

When I make salsa at home, it's usually super simple: fresh tomatoes, onions, garlic, cilantro and lime, and a spoon to eat it with. This version, from Sara Deseran and Joe Hargrave's restaurants-cum-cookbook, Tacolicious, isn't much more complicated, but is much more interesting. It's the salsa that welcomes you on arrival to the Tacolicious restaurants, and will be the standard in my kitchen from now on. More

Grilled Cabbage With Blue Cheese Dressing

Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a rich blue cheese dressing, tomatoes, and—if you want them—bacon bits. More

Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Oh, Tomato Tart, how you haunt my dreams! (Divine and wicked, from Brent Ridge and Josh Kilmer-Purcell's The Beekman 1802 Heirloom Vegetable Cookbook.) Couldn't you have been less flaky, less creamy, less juicy-tomatoey? Or couldn't you at least have been more arduous or taken longer to put together? Then I wouldn't have blinked and devoured half a sheet of buttery puff pastry awash in milky ricotta and goat cheese. More

The Best Fresh Tomato Sauce

The key to this amazingly rich-yet-fresh sauce made from perfect summertime tomatoes is that it's a blend of three different sauces: homemade oven-baked tomato paste is deeply sweet and rich; a classic tomato sauce provides bulk and flavor; and finally a splash of barely-cooked tomato purée guarantees the bright, fresh, fruity taste of vine-ripened tomatoes. Served on pasta, it's so flavorful you won't even need cheese on top. More

Baked Stuffed Tomatoes With Feta and Roasted Peppers

This super-simple riff on Greek tyrokafteri—a salty, spicy dip of roasted peppers and feta—is packed with bold, fresh flavors. Though the traditional recipe calls for puréeing the ingredients, here they're chopped to preserve their individual textures. Together, they form a loose filling for hollowed tomatoes, which bake until tender and lip-smackingly sweet. More

Zucchini Stacks in the Style of Eggplant Parmesan

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal. More

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