A delicious addition to many dishes. (By Francine Maroukian)

Roasted tomatoes and lots of fresh herbs punch up the flavor of this soup. (By Jennifer McCann)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Simple slow-roasted tomatoes flecked with herbs and coated with olive oil. (By Amy Wisniewski)

Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time. (By Emile Castillo for CHOW)

A satisfying preparation for fish in flavorful tomato broth and crispy fennel. (By Stu Stein)

Ersatz Papalote Salsa

Better than the best. (By Max La Rivière-Hedrick)

Oven Roasted Tomato Soup (By flavobean )

A filling veggie version of the classic. (By Anna Lappé and Bryant Terry)

Roasted Shrimp with Romesco Sauce

Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers. (By Kate Ramos)

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Spice-Rubbed Pot Roast

A rub of cayenne pepper, paprika, and garlic gives traditional roast a spicy kick. (By Amy Wisniewski)

Kale and Roasted Red Pepper Frittata

As colorful as it is flavorful. (By Adapted from Rhea Yablon Kennedy)

Braised Pork Ribs in Roasted Chile-Tomato Sauce (By Arthur L. Meyer)

Beef and Green Tomato Casserole

A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd. (By Kate Ramos)