Tomato

It's low-cal and filling—as in perfect for swimsuit season. I make it a day ahead so the veggies can marinate and the flavor pops.

Combine rich egg noodles with the best of the summer harvest for a gorgeous dinner that requires a bit of chopping, but very little cooking.

Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire. You can tell if the shells have opened by feeling the top of the package with tongs or a spatula. If you open the package and see that some clams have not opened, reseal and return to the fire for a few minutes. If there are a few duds that refuse to open after 15 minutes or so, discard them.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

Editor's note: Serve this sauce with Michael Chiarello's Grilled Pasta with Grilled Meatballs . Grilling the tomatoes and roasting the red pepper gives this sauce an underlying flavor that I really like. I tend to double this recipe and freeze what I don't need. I'm always glad to have this sauce on hand. It's best to grill tomatoes over charcoal or a wood fire that's about 30 minutes past its hottest point. I like to use a plancha but you can use a cast-iron pan or grill the tomatoes directly on the grill rack.

These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast with a sprinkling of flaky sea salt on top.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

Grill the tomatoes just before you place the eggplants in the coals.

We love the way this recipe revamps a standard BLT.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Trust us: Your first batch of this condiment will not be your last. Spoon it over the Ricotta Omelets , or see the Cooks' notes for other ways to enjoy it.

"You'll find me drinking this cocktail—inspired by the best Michelada I ever had, at a dive bar in Austin—all summer long. Lime + salt + hot sauce = perfection." —Alison Roman, assistant food editor

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.