This green slaw dressed with garlicky tomato vinaigrette belongs on every summer plate.

A quick cure in olive oil, citrus peel, and chile flake is a shortcut to summer.

Spicy and warm or light and bright, homemade tomato jam is the way to make summer’s bounty last through winter.

Southwestern China has its own way with charred tomatoes, cilantro, and chile.

A Mexican chef turns an obtuse cookbook author into a salsa-making machine.