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Tomato jam, tomato soup, tomato sauce, tomato salad, the list goes on. We have favorite tomato recipes for any event and every season.
This soup gets a rich, creamy texture from the emulsion of olive oil and white bread.
Three different tomato sauces blend to make a perfect, harmonious whole.
Ripe tomato adds fruitiness to this pesto from Sicily.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
Rich, savory XO sauce makes a great shortcut to flavor for a quick and easy pasta.
A lighter eggplant Parmesan that makes the most of seasonal produce.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
A little ginger adds complex heat to this saucy Spanish dish.
A spicy tomato sauce loaded with shellfish flavor.
Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.
The key to great tabbouleh salad is to control its moisture.
Meet halloumi, your new favorite cheese.
The marriage of Béarnaise and tomato purée.
This hearty salad is inspired by tabbouleh.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Essential techniques for when you want your tomatoes with a delicate, smooth texture.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.