EditorialPalestinian workers work inside a manufacturing plant to tomato sauce in Gaza city, Gaza city, Gaza Strip, Palestinian Territory - 15 Jul 2023
EditorialPalestinian workers work inside a manufacturing plant to tomato sauce in Gaza city, Gaza city, Gaza Strip, Palestinian Territory - 05 Jul 2023
EditorialPalestinian workers work inside a manufacturing plant to tomato sauce in Gaza city, Gaza city, Gaza Strip, Palestinian Territory - 05 Jul 2023
EditorialPalestinian workers work inside a manufacturing plant to tomato sauce in Gaza city, Gaza city, Gaza Strip, Palestinian Territory - 05 Jul 2023
EditorialJoe Faillace stirs tomato sauce within view of a live security feed, in the kitchen of The Olde Station Subway Shop, a sandwich shop that he and his wife have run in Phoenix, Ariz. for more than 30 years, on Feb. 10, 2023. (Todd Heisler/The New York Times)
EditorialYewande Komolafe’s plantains with jammy tomatoes and eggs, which is based on an egg dish popular in Lagos, Nigeria, and well beyond. (Linda Xiao/The New York Times)
EditorialA bowl of alligator sauce piquante, a tomato-like stew with the reptile’s meat, served over rice at Hoppy’s Corner Tiger Tailgate during the annual football game between the Louisiana State University Tigers and the University of Florida Gators in Baton Rouge, La., Oct. 16, 2021. (Edmund D. Fountain/The New York Times)
EditorialSummer vegetables in a spiced yogurt sauce and a cucumber-melon-tomato salad in New York on July 21, 2021. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialTomato-green bean salad with chickpeas, feta and dill, and Lamb burger with fried onions and tahini-yogurt sauce in New York on June 17, 2021. Food Stylist: Simon Andrews. (David Malosh for The New York Times)
EditorialThis new recipe, coconut fish and tomato bake, in New York, April 27, 2021, from Yewande Komolafe is easy to make and yields a gorgeous, silky ginger-coconut sauce. (Linda Xiao/The New York Times)
EditorialStuffed shells are very doable on a weeknight if you take a shortcut and use three cups of jarred tomato sauce rather than simmering your own. (Linda Xiao/The New York Times)
EditorialAugust and early September is the ideal time to finally pick those plump tomatoes that you’ve spent all season tending (or eyeing at the supermarket). With a bit more patience and forearm endurance, you can enjoy the actual fruits of your labor for longer by cooking up and jarring a naturally sweet, homemade tomato sauce. (Christine Chitnis/The New York Times)
Editorial"Gentlemen, what does this mean? 'Chops and Tomato sauce. Yours, Pickwick'". The Posthumous Papers of the Pickwick Club ... Illustrated by Cecil Aldin. London : Chapman & Hall; Lawrence & Jellicoe, 1910. Source: 12612.i.28 vol.2 frontispiece.