Really good, really fresh tomatoes at the peak of the season need little adornment, and this pasta dish from my all-time favorite cookbook, Field of Greens by Annie Somerville honors that premise. Be ...

Ricotta toasts with slow-roasted tomatoes. (Kathy Gunst/Here & Now) Kathy’s Note: This is like the most delicious open-faced grilled cheese and tomato sandwich imaginable. You can slow roast the ...

Place an oven rack in the center of the oven. Preheat the oven to 375°F. Butter a 9 x 13 x 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over ...

For Roasted Garlic Puree: Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven ...

Ripe summer tomatoes require nothing more than to be sliced, drizzled with fruity extra-virgin olive oil and sprinkled with sea salt and fresh pepper. But when you need a side dish that’s a little ...

This salad of bright summery flavors is a riff on the Italian Panzanella. Vine-ripened tomatoes and fennel marinate in a garlicky red wine vinaigrette and then get piled onto the toasted olive bread, ...