Plum Tomato

Warm tortillas, refried beans, sunny eggs, and a salsa you'll write home about.

Perfect for picnics, potlucks, or those nights when you simply don’t want to turn on the oven.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

Gourmet’s best eggplant Parmesan recipe starts with a quick homemade marinara and uses panko breadcrumbs for a satisfying crunch.

The scent of homemade salsa roja always takes me back to my childhood. The aroma of rehydrating dried chiles mingling with fresh serrano chiles or jalapeños, tomatoes, onion, and garlic was a weekly occurrence in our household. It was always too spicy for my young palate, but I never got sick of the smell wafting through the house. Though I’ve grown into a heat-seeker as my palate has evolved, this version doesn’t have to be spicy at all. Adding a single serrano chile to the mix gives this mild .…

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.

Peaches and tomatoes might not sound filling, but hear us out. Crisp some bacon, char the peaches (and some bread) in the rendered fat, toss the tomatoes in a garlicky, spicy brine, and you’ve got dinner.

This rich, flavorful Nigerian dish brings together bold chile heat, the pleasant funk of fermented locust beans and dried shrimp, and a good dose of Old Bay.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.

No vodka is needed for this spin on the classic pasta dish.

This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it’s the recipe we have worked on the most for this book, because we all know how good it should be. If I could only eat one thing in the world it would probably be my grandma’s jollof. She would regularly cook a big pot with care and patience and insist that everyone took home a small container of it. Cooking the rice and storing it for the following day or to give to friends to take away is part of a sharing culture that surrounds jollof—just remember to return the Tupperware!

Roasting the tomatoes—which can be done several days in advance—turns this easy tomato soup into something extraordinary.

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.

I rarely rave about my own recipes, but this is one I can just go on and on about. It is the definition of freshness with its sweet-and-sour late-summer flavors, and it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I traveled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realized how the two types of sweetness-the sharp, almost bitter sweetness of pomegranate and the savory, sunny sweetness of tomato-can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavor. You can easily use fewer, just as long as they are ripe and sweet.