Chicken with Tomatoes and Prunes

The simplicity and speed of this dish belie its deep, complex flavor—sweet, sour, spiced, and savory.
June 2006

Pasta with Arugula Purée and Cherry-Tomato Sauce

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.
April 2006

Chickpea, Tomato and Eggplant Tarts

These satisfying tarts may incite “vegetarian envy” in your meat-eating guests. The recipe makes 4 main-course portions or can be served as sides.
November 2005

Homemade Ketchup

Making your own ketchup may seem a bit over-the-top, but we promise it's worth it.
January 2004

Spiced Tomato Sauce

This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish.
December 2003

Eggplant Rolls with Spicy Tomato Sauce

An assertive tomato sauce adds a dash of brightness to eggplant slices encircling creamy cheese.
August 2003

Heirloom Tomatoes with Bacon, Blue Cheese, and Basil

Blue cheese and crisp bacon balance the gentle acidity of heirloom tomatoes, which are best eaten raw for a true appreciation of their natural flavor.
July 2003

Gnocchetti all’Amatriciana (Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce)

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.
March 2003

Roasted Red Pepper Tomato Sauce

This recipe is an accompaniment for Turkey Meatloaf.
January 2003
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