Belizean stew chicken: halal chicken marinated in recado and browned in caramelized sugar, then simmered in a rich tomato gravy. An authentic recipe.

Amiwo: a Beninese firm red cornmeal cake cooked in a tomato and pepper sauce, served with a saucy stew. An authentic West African recipe with tips.

Poulet DG: a festive Cameroonian dish of fried halal chicken and plantains in a colorful tomato and vegetable sauce. An authentic recipe with tips.

Soo-yosopy: a hearty Paraguayan soup of minced halal beef and rice in a tomato sofrito broth. An authentic recipe served with cornbread, plus 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.

A thick, sweet-savory tomato jam reduced with cider vinegar and warm spices. How to set it without pectin and how to store it safely.

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

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.

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.

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