Canned Tomato
Linguine with Tomatoes and Artichoke Hearts
A sophisticated dish made from an assortment of pantry staples.
Spaghettini with Spicy Tomato Sauce
By Jim Jensvold
Hot Tamale Soup
By Tammy Randerman
Savory Tomato Bread Puddings
Our executive food editor used to spend summer vacations in Horton Bay, Michigan, where a version of the following recipe was an unusual but popular sweet-and-savory accompaniment to lakeside barbecues.
Hearty Rutabaga, Turnip, and Carrot Soup
For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.
Ropa Vieja
(Braised Beef, Peppers, and Onions)
Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.
Lamb with Peas and Tomatoes
By Mary Alberghetti
Weekday Vegetable Soup
By Enid Lelchook
Saucy Snapper with Bay Shrimp
With steamed asparagus and some rice or mashed potatoes, this easy dish is elegant enough for company.
By Scott Snyder
Tomato-Fennel Soup with Gremolata
Gremolata is a parsley and lemon peel mixture commonly used in Italy with osso buco.
Pinto Bean Sweet Potato Chili
A jicama, watercress and red onion salad and warm corn tortillas would be terrific with this meatless entrée. Scoop lemon sherbet into cantaloupe halves for dessert.
Can be prepared in 45 minutes or less.