Tomato

A vegan Italian dish with a deep, layered umami base that's rich like a stew.

It's the Rolls-Royce of the menu at this Melbourne diner.

A lightning-fast meal that's equal parts simple and satisfying.

Sometimes, simplicity is everything, especially when it's a scorcher.

Bar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).

This Sicilian eggplant dish sings with sweet and sour flavours.

Bottle up the goodness of tomatoes when they're at their peak.

Ginger with pasta? Trust us.

Don't be afraid of okra. Fried until it's crisp, it's a revelation in this salad by chef Sean Moran.

Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.

Curing fish is easier than you think.

With a bit of time and love, this slow lamb roast will be the star of the dinner table.

When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.

It works as a delicious side or can hold its own as main.

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

A pasta dish that's best served on special occasions.

Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

Devil-style sauce, as it's known in Italian, is named for its spicy notes. Here, that means a pizza with plenty of hot salami and pickled jalapeños. They make an addictively good combo.

Sausages and lentils are a surefire route to winter comfort.

A few hours in the kitchen preparing this cosy dish of gnocchi and tuco, a light Argentinian sauce made here with tomatoes and shredded chicken, is a few hours well-spent.

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

Grilling a hardy bean such as the Roman variety is an easy way to add a smoky hit to the otherwise humble side dish. Add roasted garlic and crisp bits of bacon and watch as the whole lot is devoured.

This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

It's a cultural mash-up of the best kind - try it for yourself and see.

Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.

An easy way to feed a crowd.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

Use whatever stale sourdough you have on hand for the panzanella - dark rye, for instance, will add extra complexity to this simple Tuscan tomato and bread salad.

Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

Wow your dinner guests with this dish.

This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.

Minestrone needn't take hours of your time to prepare. This version uses a few tasty shortcuts to cut the cooking time but not the flavour.

"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."

Big pork and prosciutto meatballs with polenta recipe - Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

This light soup is the perfect healthy meal for cold nights.

When attempting homemade pizza, it's all about the quality of your dough recipe. And we reckon this one holds up pretty well.

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

This bright red tomato tart is quick to make and perfect for your autumn picnic spread.

"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."

Pork and fennel sausage finds a new life in Isaac McHale''s ragù, served here with dumpling-shaped gnocchetti Sardi. Anchovies add a small burst of umami.

Grilled corn adds texture to this chilled avocado soup. Season with smoked paprika for an earthy spice.

Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes.

Top-notch tomatoes and anchovies make all the difference here.

“Delicious fresh snapper grilled whole over coals is so simple,” says Cameron, “but add a spicy chermoula dressing, lemon and lots of herbs and you have an unbeatable combo.”

A fast and delicious recipe for a chana masala, served with Greek yoghurt and flatbread.

In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

An Italian introduction to cooking with rabbit. This recipe provides mouth-watering rewards with very little risk.

Served on corn chips, this Mexican classic is perfect for a fiesta.

The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other - serve the turkey with a bed of rice and yoghurt so you can bring down the heat.

These delicate mussels and tomato broth are best served with crusty bread on the side. Don't be afraid to slurp the broth and scoop at the mussels with your fingers.

This Ligurian pasta dish combines the best of the land and sea with delicate swimmer crab and robust green pasta.

This is an celebratory pasta bake with quail eggs, veal meatballs and rigatoni coated in a fresh Napoletana sauce.

This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.

Try this delicate steamed egg at home topped with sweet yabby meat and a punchy chilli oil.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

This classic French coquilles Saint-Jacques is taken to the next level by France-Soir chef Jean-Paul Prunetti with Australian scallops and an intense creamy gratin sauce.

Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."

For these simple meatballs, we like to use a mixture of mince: the fine mince to help bind the meatballs and coarse mince for fat, flavour and texture.

A classic ham, cheese and tomato sandwich is taken to the next level with French cornichons, emmental and saucisson, a dry-cured pork sausage.

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

Try this fresh, light side salad from Turkish restaurant Stanbuli served with a tangy lemon dressing that invigorates the senses.

There are endless variations of this Mexican soup. Some cooks add green chilli, others prefer chipotles in adobo.

Feijoada

“Braised oxtail is very popular in Brazil,” says Burgess. “It’s a dish that’s deep in flavour, and fresh at the same time.”

Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".

Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.

Lamb cutlets pair perfectly with a cool winter's night, and this recipe won't require much time in the kitchen.

Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.

The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.

Recipe for Post at Como The Treasury's smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini, Perth, WA

Australian Gourmet Traveller chef's recipe for watermelon and radish salad

Australian Gourmet Traveller recipe for BLAT salad

Curtis Stone recipe for Southern barbecue beans with burnt ends.

Curtis Stone recipe for Texas-style barbecue sauce.

René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with tomatoes.

Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.

Emma Knowles recipe for barbecued tomahawk with tomato relish.

Cheese and tomato, what a pair. Pile on top of some shortcrust pastry, and you'll have a picnic-friendly dish in a flash.

Emma Knowles recipe for cured salmon with Bloody Mary salad

Emma Knowles recipe for raw mahi mahi with green papaya, lime and chilli.

Rodney Dunn recipe for hot-smoked chicken with marinated tomatoes.

Analiese Gregory recipe for radish and preserved lemon salad.

Emma Knowles recipe for fast Chinese-style tomato scrambled eggs.

Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.

A summer-ready salad with poached turkey and prawn, topped with avocado dressing.