Fresh tomatoes are a versatile and useful ingredient in the kitchen. Whether you’re slicing them for a vibrant Caprese salad, blending them into a salsa, chopping them for a savory topping, or ...

If you have a sudden influx of ripe tomatoes — say, from the garden — that you can’t use before they go off, refrigerate them for no longer than 3 days, and bring back to room temperature ...

Embrace the versatility of whole, peeled tomatoes in sauces, braises and soups. Cookbook author and former "Splendid Table" host Lynne Rossetto Kasper recommends roasting them with olive oil ...