Tomatoes might be my favorite ingredient to cook with, and this is where you’ll find every way I love to use them. At the height of summer, that means simple salads that let ripe tomatoes shine, like a classic panzanella, an Italian tomato and onion salad, or pane e pomodoro piled high with white anchovies.

When the season winds down, turn to the oven: a hands-off roasted tomato sauce, jammy cherry tomato confit, or pomodori ripieni that work even with off-season tomatoes. And don’t miss the tomato jam, which is about to become your new favorite condiment.