A cold tomato soup with savory parmesan ice cream melting into it. Why cold mutes salt, how to temper the custard, and a no-churn option.

Savory caramelized onion custards unmolded into fresh tomato sauce. Custard ratios, why the bain-marie matters, and reading the wobble.

Sicilian agrodolce chicken balancing raisins and lemon against tomato. Plumping raisins, toasting pine nuts, and correcting sweet-sour by taste.

Hard-seared rib eye with a raw tomato salad and hand-chopped chimichurri. Pull temperatures with carryover, two-zone fire, and why not to blend the sauce.

Seared scallops in a light coconut curry sauce with okra and tomatoes. A quick, elegant seafood curry with big Caribbean flavor.

A traditional green tomato chutney simmered with onions, apple, raisins, brown sugar, and warm spices until thick and jammy. Perfect for using up unripe tomatoes.