Martha Holmberg is a food writer who has authored or co-authored nine cookbooks. Modern Sauces was a James Beard Award finalist. Six Seasons: A New Way with Vegetables, written with chef Joshua McFadden, won the James Beard Award, and Grains for Every Season, also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of Fine Cooking magazine for a decade, the food editor of The Oregonian newspaper in Portland, Oregon, and the founder of MIX magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.

• IntroductionMy Thoughts on RecipesMy Thoughts on Key Ingredients That Aren't TomatoesWith So Many Tomatoes, How to Choose the Right One?General Tomato TerminologyCanned Tomatoes Aren't Second-Class CitizensTomato Snacks and DrinksGrilled Bread with Tomato and Olive OilFresh Tomato Salsa That Clings to the Chip Roasted Green Tomato SalsaUpgraded Chile con Queso Dip         Quick-Pickled Cherry Tomatoes       Lacto-Fermented Pickled Tomatoes  Tomato Toasts with Toppings           Classic Roasted TomatoesGrilled Cheese with Sun-Dried Tomato and Smoky Red Pepper MayoFried Green Tomatoes with Three Sauces    Sun-Dried Tomato and SmokyRoasted Red Pepper MayoSweet Onion and Curry MayonnaiseTriple-Lemon MayonnaiseWelsh Rarebit on Toast with Tomato Jam    Tomato Jam #1—Citrus and GingerTomato Jam #2—Sweet and Spicy   Fried Tomato Leaves with Anchovies and Mozzarella     Tomato Shrub and Ideas for Sodas   G & T & T (Gin & Tonic & Tomato)           “Improved” Bloody Mary     Cosmato         Tomato WaterTomato Syrup  Tomato SaladsA Perfect Platter of Sliced Tomatoes          Tomato Leaf, Arugula, and Other Mixed Greens Salad  Shaggy Bread CrumbsParmigiano CroutonsSungold Cherry Tomato and Summer Corn Salad  Plums, Tomatoes, and Blueberries in SpicedPomegranate Molasses Dressing       Tomato-Peach Salad with Lime-Ginger Dressing         Tomato, Peach, and Red Pepper Salad with BurrataWatermelon, Cherry Tomato, and Cucumber Salad in Smoky Lime Vinaigrette     Smoky Lime VinaigretteCaesar-Style VinaigretteTangerine-Brown Butter VinaigretteTomato-Ginger VinaigretteLemon and Thyme VinaigretteClassic Panzanella     Grilled Bread Salad with Tomatoes, Shrimp, Lemon, and Thyme    BLT SaladCreamy Salad DressingFarro Salad with Sungolds, Mint, Roasted Red Pepper, and Cucumbers on Whipped Ricotta        Upgraded Niçoise Salad with Roasted Tomatoes and Deviled Eggs  Greek Salad, Revisited          Caprese Salad, ReconsideredFrench Lentils with Cherry Tomatoes, Wrinkly Green Beans, and Smoky Almonds  Tomato Soups and StewsGazpacho #1—Blended and Smoky Gazpacho #2—Finely Chopped and FreshGazpacho #3—Clear and Intensely TomatoeyChilled Roasted Tomato, Corn, and Potato Soup   Soup of the Season    Classic Tomato Soup, with Three VariationsTomato Soup with Coconut, Chicken, and Chile  Seafood and Tomato Soup with Smoky, Garlicky Grilled Bread            Tomato Pastas and RisottosSheet-Pan Spaghetti Sauce    Fresh Tomato Marinara Sauce (with a Secret Ingredient)     Foundational Tomato Sauce          Tomato Sauce with Mushrooms and Sweet Peppers          All the Salty Things Tomato Sauce   Slightly Excessive Meat Sauce         Creamy Tomato Sauce (with or without Vodka)Tomato Leaf and Basil PestoFlash-Sautéed Cherry Tomatoes, Lemon, and Tuna on Angel Hair PastaPasta with No-Cook Tomato Sauce with Feta, Mint, and Parsley          Penne with Blasted Cherry Tomatoes, Fennel, and Salami    Blasted Cherry TomatoesRavioli in Brown-Butter Tomato SauceTomato Risotto with Summer VegMacaroni and Cheese with a Layer of Roasted Tomatoes and Green ChilesPappardelle with Tomato, Tender Leeks, Shrimp, and Brown Butter     Low and Slow Roasted Fresh Plum Tomatoes  Tomato Main DishesRoasted Tomato, Potato, Dill, and Feta FrittataChickpea and Tomato Stew with Lots of GreensRoasted Fish Fillets with a Jumble of Tomatoes       Grilled Whole Fish with Tomato, Black Olives, and Parsley-Mint Pesto         Parsley-Mint Pesto with WalnutsTomatoes, Shrimp, and Chickpeas Baked with Feta and Crunchy Crumbs         Chicken Schnitzel with Tomato and Fennel Salad  Roast Chicken Thighs with Sheet-PanTomato-Onion Compote        French Chicken Fricassee with Vinegar and Tomatoes       Butternut Squash and Apple Cabbage Rolls Baked in Tomato Sauce         Tomatoes Stuffed with Spiced Beef Picadillo         Tender Lamb Meatballs in Tomato Sauce with Fragrant Spices  Braised Beef Short Ribs with Tomato, Dried Porcini, and Red Wine          Tomato Paste (Conserva)  Tomato Side DishesProvençale TomatoesLong-Cooked Romano Beans with Tomatoes and SavoryTomato, Potato, and Gruyère GratinPaella-Style Tomato-Saffron RiceSusie’s Tomato and Zucchini GratinMy Time-Consuming-but-Worth-It RatatouilleWhite Beans with Tomato Confit and Herbs  Tomato Tarts and PastriesTomato Tart with Ricotta and Herbs Flaky Pastry Dough Tomato-Gruyère Galette with Walnut CrustWalnut Pâte BriséeRoasted Tomato Puff Pastry Appetizer . . .with Options  Tomato Tart with Parmigiano Frangipane    Tomato, Turkey, and Havarti Turnovers       Super-Flaky “Almost” Puff Pastry Dough    Cherry Tomato ClafoutisCherry Tomato ConfitTomato Pissaladière  Roasted Canned Tomatoes  ResourcesAcknowledgmentsIndex

“If, like Martha, you get ‘a ripple of joy when you hold a ripe tomato,’ then you’ll get a tidal wave of glee when you cook from this book. Whether it’s the Upgraded Niçoise Salad with Roasted Tomatoes and Deviled Eggs or the Seafood and Tomato Soup, there’s a surprise in each recipe and so much delight in the collection. You don’t have to have a tomato patch to cook the recipes, but their allure just might make you want to dig up some dirt and start a garden.”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie