Amy Goldman is preserving the agricultural heritage and genetic diversity of heirloom fruits and vegetables.

The key to a well-balanced salsa—apart from picking the right tomatoes—is pickling the onions in lime juice. This recipe can be combined with mashed avocados to make an outstanding guacamole. Serve as a dip for chips or spoon as salsa over grilled fish or fowl. Cook this now →

If, according to tomato guru Jan Blum, “paste tomatoes specialize in sauces,” then green tomatoes specialize in chutneys, chow chows, and pickles. This sweet and spicy chutney is an appetizing aside.

These are celestial and a cinch to make. Oven-roasted tomatoes are the next best thing to the Tomaisin, a tomato that—“Look, Ma, no hands!”—dries on the vine, developed by Dr. Arthur Schaffer of the Volcani Center in Israel. Cook this now →

A gorgeous meal, especially when the black cod is paired with black tomatoes, such as Black Krim or Russian Black. Cook this now →

When newly introduced in sixteenth-century Europe, the tomato was mistaken for the “wolf peach” or Lycopersicon that Galen had identified more than a thousand years earlier. The name stuck in one form or another (now Solanum lycopersicum) even after botanists realized the tomato was strictly New World in origin; and I can’t help equating the peach and the tomato. Cook this now →

Gazpacho is even more delightful when tricolored with green, red, and yellow tomatoes. Serve the soup in glass goblets and allow guests to choose from an array of garnishes on the banquet table. Place a pitcher of olive oil on the table to accentuate the positives. Cook this now →