EditorialA sauce made with preserved tomatoes is tossed with housemade tagliarini at Jupiter in New York, Jan. 30, 2023. (Nico Schinco/The New York Times)
EditorialHiramasa with bordelaise sauce, left, and warm sepia with sun-dried tomatoes and sweet peppers at Le Bernardin in New York, Jan. 23, 2023. (Karsten Moran/The New York Times)
EditorialSkillet chicken with tomatoes, pancetta and mozzarella, a Melissa Clark recipe known to kids as ?pizza chicken.? (Christopher Testani/The New York Times)
EditorialIngredients for a bean dish, including white beans, parsley, rosemary, garlic, a lemon and tomatoes, Dec. 19, 2022. (David Malosh/The New York Times)
EditorialThe Lil’ Shonda, an egg-and-cheese sandwich with Muenster, pickled green tomatoes and pastrami, served at S & P Lunch in New York, Nov. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialThe Lil? Shonda, an egg-and-cheese sandwich with Muenster, pickled green tomatoes and pastrami, served at S & P Lunch on Lower 5th Avenue in Manhattan, Nov. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialA mushroom mille-feuille with juicy, oil-poached cherry tomatoes and melted Moses Sleeper cheese at Claud in New York, Oct. 27, 2022. (Daniel Krieger/The New York Times)
EditorialChopped eggplant, cherry tomatoes and capers are cooked together for a pasta dish, in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialTomatoes are harvested for their seeds at Lindsay Klaunig’s farm outside Athens, Ohio, on Sept. 20, 2022. Using climate-smart agriculture has enabled Klaunig to increase yields at her farm. (Andrew Spear/The New York Times)
EditorialSheet-pan baked feta with broccolini, tomatoes and lemon, a fan-favorite recipe from Yasmin Fahr that is both virtuous (all those veggies) and tasty, in New York, June 14, 2020. (Bryan Gardner/The New York Times)
EditorialSpicy and saucy cherry tomato pasta from Alexa Weibel that can be made with ruby-red cherry tomatoes still warm from the summer sun. (David Malosh/The New York Times)
EditorialGrilled eggplant with sea urchin, fried chicken skin and poached cherry tomatoes served at Kono, a new yakitori restaurant in Manhattan’s Chinatown, July 19, 2022. (Colin Clark/The New York Times)
EditorialAli Slagle?s double-tomato pasta salad, which combines sun-dried and fresh tomatoes for what she describes as ?full spectrum tomato flavor,? in New York, May 26, 2022. (Ryan Liebe/The New York Times)
EditorialTomatoes grown using the CRISPR technique in the lab of Cathie Martin at the John Innes Centre in Norwich, England, June 23, 2022. (Elizabeth Dalziel/The New York Times)