There are certain times in life when convenience trumps all, and that's where jarred pasta sauces come in. As it turns out, celebrity chefs are tuned into this urge and are capitalizing on it by releasing their own branded tomato sauces. Our question is simple: how do these celebrity-brand pasta sauces stack up? More

Blending herbs with dried chiles restores some of their greener flavors while complimenting their newfound sweetness.The resulting flavor is so many things at once: sweet, herbal, spicy, and almost meaty. It makes for the unique kind of satisfaction that comes from a dish that tastes complete. More

Canned tomato soup is all fine and good in my mind, but when I actually taste it these days, the nostalgia disappears in a puff of high fructose corn syrup-scented smoke. Cloyingly sweet and one dimensional, it's a tough dish to swallow. The good news: Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant. More

If there's one thing I miss more than anything when it comes to being vegan, it's cheese. Taking a look at Ed's glorious looking eggplant parm sandwich from Rubirosa last week, my craving almost led me to cheat before I came to my senses. Here's what I came up with to beat that craving. It's a meta-eggplant sandwich even an omnivore can get into. More

Few things say summer like a juicy, fragrant tomato. But other than topping sandwiches with them or chopping them into a variety of salads, I was often at a loss for inspired ways to use them during the hot months—until I learned about tomato water. More