Based on a dish served at Birrificio Italiano, a brewery and restaurant in Italy’s Lombardy region, this puttanesca-style pasta sauce is enriched with Bibock, the brewery’s bock-style beer.

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. See the Eggs Poached in Tomato Sauce recipe »

Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. You can substitute fresh tomatoes for canned, when in season. Get the recipe for Ratatouille »

“The meatballs were left on our porch in a Farberware pot with a loaf of Italian bread and a note that said: ‘Figured you wouldn’t have time to cook.'” Get the recipe for Classic Meatballs

This simple pasta dish is made with tomatoes and eggplant.

Don’t sweat the folding technique for this chewy, tomato and cheese pie. “The uglier your scaccia looks, the better it tastes,” says Roberta Corradin, who gave us the recipe. See Recipe For Tomato and Cheese Pie »

Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. Get the recipe for Soupe au Pistou »

Celery stalks’ stringy fibers, often removed before cooking, here act as a brace to help the vegetable keep its shape through a long simmer. The result is a sweet and luscious side dish.

A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.

Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there. It’s comforting, savory, and goes brilliantly with grilled cheese.

Saveur kitchen assistant Alex Saggiomo shared his family’s recipe for the classic Southern Italian dish, typically served for the Feast of the Seven Fishes. See the recipe for Calamari with Potatoes and Peas »

This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. See the recipe for Lasagne »

This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.

Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.

Ciorbă_ (from the Turkish çorba) is the Romanian name for a soup that has been soured — in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth. See the recipe for Ciorbă De Perisoare (Pork-and-Rice Meatball Soup) »

This Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon.
See the recipe for Spaghetti all’Amatriciana »

The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.

Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. Get the recipe for Chicken and Potato Stew (Guisada al Pollo) »

Simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking them with barely an occasional stir until they are reduced produces a deliciously concentrated sauce.

Classic tomato soup gets brightness and body from crushed tomatoes; smoky depth from bacon; and a luxurious finish from a little crème fraîche. **See the recipe for Cream of Tomato Soup »**

Chana masala is a simple chickpea stew with many variations, eaten by a multitude of people across India.

This classic Italian-American dish is made from a lean cut of beef pounded thin, spread with a layer of grated cheese, fresh herbs, prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. See the recipe for Braciola »

Get the recipe for Classic Manicotti »

Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.

These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.

A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.

Algerian Crepes (Mahjouba)

Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris. Get the recipe for Kefta Tagine (Lamb Meatball and Egg Tagine) »

Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California’s Central Coast.

On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, decreed the following recipe to be the official one for classic ragu alla bolognese. We’re not necessarily convinced of that, but it’s a fantastic recipe nonetheless. Get the recipe for Classic Ragù alla Bolognese »

Earthy sweet cauliflower adds body to this comforting pasta baked in a comforting, spicy tomato-cream sauce. Get the recipe for Pasta with Cauliflower in a Spicy Pink Sauce »

This signature pizza of both Naples’ Starita and New York City’s Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.

Chefs at Omaha’s Piccolo Pete’s flavor the marinara sauce for their spaghetti with beef steak trimmings and pork and beef bones. See the recipe for Steakhouse Spaghetti Marinara »

In this riff on classic pasta alla norma, spicy Italian sausage is added to pasta heavy with eggplant and sweet tomatoes.

This satisfying side is made of homemade croutons, tomatoes, and pecorino cheese.

Todd Coleman

Perfect for soaking up the sauce from braised turkey in green mole, this rice dish gets its color and flavor from bright tomato salsa.

This complex tomato-based dipping sauce, which makes a lovely accompaniment to steamed crab legs, presumably gets its name from its fiery hue and its mix of serrano peppers and spicy chile powder.

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan’s book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter’s Wife Chicken »