Galayet bandora: the Palestinian crushed-tomato saute cooked down in olive oil with garlic and green chili until jammy, scooped up with bread. An authentic recipe.

Timatim fitfit: an Ethiopian salad of torn injera tossed with diced tomato, onion, chili and berbere-spiced dressing. A fresh, no-cook authentic recipe.

Kachumbari: the fresh East African tomato and onion salad with chili, cilantro and lime, served with nyama choma and ugali. An easy authentic Kenyan recipe.

Carne guisada: Puerto Rican braised halal beef in a sofrito-tomato sauce with potato, olives and capers, served over rice. An authentic recipe with tips.

Encebollado: Ecuador beloved halal tuna soup in a tomato-onion broth with cassava, cumin and cilantro, topped with pickled onion. An authentic recipe.

Golbheda ko achar: Nepal roasted-tomato chutney blended with sesame, garlic, ginger and chili, served with dal bhat and momos. An authentic tangy recipe.

Thakkali curry: a Sri Lankan tomato curry simmered in coconut milk with curry leaves, pandan and roasted curry powder. An authentic recipe served with rice.

Buljol: the Trini saltfish breakfast salad of flaked salt cod tossed with tomato, onion, sweet pepper and lime, served with bake. An authentic recipe.

Sharba libiya: Libya warming spiced soup of halal lamb in a tomato broth with chickpeas, orzo and mint. The classic Ramadan starter, step by step.

Tuco: the Uruguayan Sunday tomato-and-halal-beef sauce slow-simmered with onion, carrot and pepper, ladled over pasta or gnocchi. An authentic recipe.