Leftover tomato paste gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread.

These little bites will surprise with their tomato sweetness (bolstered with financier buns made with almond flour and confectioners sugar) and tart goat cheese.

We usually think of tomatoes as vegetables, but this is really a fruit salad of sorts.

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand...

A stylish symphony in green, this dish has a heady bouquet to match. The tart tomatoes and sweet melon are the stars.

This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C.

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

Delivering a lot of summer glamour for very little work, this dish balances the baritone flavor and fat of the steak with the tomatoes’ acidity.

This dish made everyone in the test kitchen swoon. Take it to a potluck, serve it with something, or make it a vegetarian main dish.

You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.