Plum Tomato

This one is good for B, L, D: brunches, lunches, or dinners.

Serve with steamed broccoli or asparagus.

This is a B, L, or D: Breakfast, Lunch, or Dinner recipe.

Moroccan tomates confites have a deliciously intense flavor. Serve them hot or cold with grilled meat or fish or as an appetizer.

These sweet tomates confites have a deliciously intense flavor. Serve them hot or cold as an appetizer or with grilled meat or fish. Considering their versatility and their great use in Moroccan cuisine, it is extraordinary that tomatoes were adopted by Morocco as late as 1910. It is best to use plum tomatoes. Although they take a long time to cook, you can cook them in advance, even days in advance, as they keep well in the refrigerator.

I like the contrasts of color and texture in this little dish that can be served hot or cold.

Refried beans to the rescue once again—this time in a room-temperature wrap that’s a delight to serve to lunchtime company or pack into a brown-bag lunch or picnic.

These sweet roasted tomatoes are great on sandwiches or chopped up in pasta.

Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.

Not only is this sauce delicious with meat loaf, it also goes well with roasted chicken or salmon.

Here’s a quick hot-roasted meal that’s as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.

This updated classic soup of Mexico is easier to make when you let the convection oven do the cooking. Add a squeeze of fresh lime juice to each bowl when you serve it.

This simple tart, a little like a quiche, is perfect as a first course or snack. Add a salad to the menu and it can star as the main dish.

Oven-drying concentrates the flavor and aroma of tomatoes, something I like to do especially in the winter, when fresh tomatoes are not always flavorful. In the convection oven, the tomatoes dry in about half the time of a conventional oven. You can store the dried tomatoes in the refrigerator for up to 3 days. Otherwise, wrap them well and freeze them for later use. I love them served this way: Simply topped with fresh mozzarella and seasonings on a crisp crouton. They’re great in salads, or as an accompaniment for oven-grilled chicken breasts.

The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor. Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.