Andy Baraghani

Pico de gallo, but make it roasted.

Once you’ve paired this sauce with all sorts of vegetables and proteins, reinvent it. Try adding chopped toasted nuts, minced tender herbs, spices (such as cumin, turmeric, or coriander), and/or finely chopped dried fruit (like raisins, apricots, and/or dates).

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

Use the smallest tomatoes you can find at the market for this dish. They’ll be extra sweet and have thin skins.

This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

This picnic-ready sandwich is basically a salad between two slices of bread. With an herby yogurt smear, tons of feel-good sprouts, and buttery avocado, it has major California vibes.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This limeade is addictive and will make your mouth pucker.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

To keep shrimp tender, don’t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

These scallops get tossed with a mix of ground nori, coriander, and ginger before hitting the grill—then plated with citrusy mayo and topped with scallions and red pepper flakes.