Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there. It's comforting, savory, and goes brilliantly with grilled cheese. Anna Stockwell
When tomatoes aren’t in season, canned tomatoes can still yield rich, deep tomato flavor in a number of slow-simmered dishes, from Campbell’s-style cream of tomato soup to ragù alla Bolognese. Want to know what brands we recommend? See a gallery of the best canned tomatoes »
Pasta with Spicy Tomato-Beer Sauce
Based on a dish served at Birrificio Italiano, a brewery and restaurant in Italy’s Lombardy region, this puttanesca-style pasta sauce is enriched with Bibock, the brewery’s bock-style beer.
Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. You can substitute fresh tomatoes for canned, when in season. Get the recipe for Ratatouille »
“The meatballs were left on our porch in a Farberware pot with a loaf of Italian bread and a note that said: ‘Figured you wouldn’t have time to cook.'” Get the recipe for Classic Meatballs
Tomato and Cheese Pie
Don’t sweat the folding technique for this chewy, tomato and cheese pie. “The uglier your scaccia looks, the better it tastes,” says Roberta Corradin, who gave us the recipe. See Recipe For Tomato and Cheese Pie »
Classic Tomato Soup
Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there. It’s comforting, savory, and goes brilliantly with grilled cheese.
Lobster Fra Diavolo
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.
Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.
Ciorbă De Perisoare (Pork-and-Rice Meatball Soup)
Ciorbă_ (from the Turkish çorba) is the Romanian name for a soup that has been soured — in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth. See the recipe for Ciorbă De Perisoare (Pork-and-Rice Meatball Soup) »
Sopa de Fideo (Mexican Noodle Soup)
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.
Tomato Sauce with Onion and Butter
Simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking them with barely an occasional stir until they are reduced produces a deliciously concentrated sauce.
Chana masala is a simple chickpea stew with many variations, eaten by a multitude of people across India.
This classic Italian-American dish is made from a lean cut of beef pounded thin, spread with a layer of grated cheese, fresh herbs, prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. See the recipe for Braciola »
Get the recipe for Classic Manicotti »
Penne alla Vodka
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.
Spinach and Ricotta Ravioli
These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California’s Central Coast.
Classic Ragù alla Bolognese
On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, decreed the following recipe to be the official one for classic ragu alla bolognese. We’re not necessarily convinced of that, but it’s a fantastic recipe nonetheless. Get the recipe for Classic Ragù alla Bolognese »
This satisfying side is made of homemade croutons, tomatoes, and pecorino cheese.
This complex tomato-based dipping sauce, which makes a lovely accompaniment to steamed crab legs, presumably gets its name from its fiery hue and its mix of serrano peppers and spicy chile powder.