Tomatoes grilled over live fire without falling through the grate. Choosing firm fruit, managing the heat, and when the herbs go on.

Cold, no-bake shrimp stuffed cherry tomatoes for a party. Draining the shells, keeping shrimp tender, and how far ahead you can safely prep.

A Provencal ratatouille of eggplant, zucchini, peppers, and tomatoes stewed with herbes de Provence. The stew-together vs cook-separately debate, settled honestly.

A raw, no-cook Andalusian gazpacho blended from ripe tomatoes, cucumber, pepper, and sherry vinegar. Why bread gives it body and how to get it silky.

A bold Neapolitan puttanesca with anchovies, capers, olives, and tomatoes. How to melt the anchovies, balance the salt, and make it vegetarian.

A Roman amatriciana built on rendered guanciale, tomatoes, and Pecorino. Guanciale vs pancetta vs bacon, and the off-heat cheese toss that stops clumping.

A North Indian butter chicken in a smooth tomato-butter gravy finished with cream and kasuri methi. The marinade, the makhani sauce, and how it differs from tikka masala.

Corn tortillas rolled around chicken and cheese under a homemade tomato-chile red sauce. How to soften tortillas so they do not crack, plus a rotisserie shortcut.

Fried eggs over crisp tortillas under a warm tomato salsa ranchera. How it differs from shakshuka, plus runny-yolk timing and make-ahead tips.

A creamy stovetop tomato risotto with toasted Arborio, white wine, and Parmesan. The gradual-stock method and how to get it creamy without any cream.