Plum Tomato

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

Inspired by the Greek classic shrimp saganaki, this riff features a bright mix of fresh tomatoes with shrimp and feta for a fast dinner with plenty of oomph.

Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

Sprinkle the chives, sesame seeds, and flaky salt with abandon.

Nothing beats serving this salsa still warm and freshly blended.

Even so-so tomatoes will become sweet and deliciously concentrated after this treatment. 

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.