EditorialA mushroom mille-feuille with juicy, oil-poached cherry tomatoes and melted Moses Sleeper cheese at Claud in New York, Oct. 27, 2022. (Daniel Krieger/The New York Times)
EditorialChopped eggplant, cherry tomatoes and capers are cooked together for a pasta dish, in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialSpicy and saucy cherry tomato pasta from Alexa Weibel that can be made with ruby-red cherry tomatoes still warm from the summer sun. (David Malosh/The New York Times)
EditorialGrilled eggplant with sea urchin, fried chicken skin and poached cherry tomatoes served at Kono, a new yakitori restaurant in Manhattan’s Chinatown, July 19, 2022. (Colin Clark/The New York Times)
EditorialPenne with roasted cherry tomatoes, a gorgeously simple combination of burst cherry tomatoes, olive oil, pasta and cheese, in Richmond, Calif., May 15, 2017. (Craig Lee/The New York Times) (Craig Lee/The New York Times)
EditorialTofu, cherry tomatoes, garlic, and seasonings, for crispy tofu with balsamic tomatoes, in New York, Dec. 17, 2021. Food stylist: Monica Pierini. (Kate Sears/The New York Times)
EditorialDavid Litvin, an indoor crop specialist, checks the tomatoes growing outside the Guggenheim Museum in Manhattan on May 13, 2020. (Jeenah Moon/The New York Times)
EditorialSheet-pan chicken with jammy tomatoes and pancetta, in New York, April 8, 2020. Food styled by Julia Gartland. (Julia Gartland/The New York Times)
EditorialSheet-pan chicken with jammy tomatoes and pancetta, in New York, April 8, 2020. Food styled by Julia Gartland. (Julia Gartland/The New York Times)
EditorialBaked chicken with potatoes, cherry tomatoes and herbs, in New York, Jan. 15, 2020. Food Stylist: Simon Andrews. (David Malosh/The New York Times)