Tomatoes are everywhere, and they’re at their peak right now. Winter tomatoes are a mealy, tasteless imitation in comparison to the luscious, bright and sweet jewels at the market now and in our own gardens. This makes me want to eat tomatoes in mass quantities for weeks on end. Good thing too, because the garden is giving them to me in droves. The question is now: WHAT to do with all these TOMATOES?? 

We have some answers for you! Here’s a casual list of ideas for wonderful tomato dishes and uses:

Tomato bread: Grill or toast some crusty bread, rub garlic on it, rub cut side of tomato on it to get the tomato juice on it. This is served with shellfish and just everything in Spain and called pan con tamat. It’s addicting! 

Salad plus a dressing: Assemble greens and any other desired salad ingredients into a bowl. Take your tomato and cut it up directly over the bowl so that the juice of the tomato falls over the greens. Scatter the chunks evenly and add a little more of any dressing you have on hand if desired, or serve with just the simple “tomato juice” dressing. 
Grill them: Cut each tomato in half and do a drizzle of oil, season with any seasoning you like or just salt and pepper. Put them cut side down on the grill and keep an eye on them. When they are soft and have some grill marks, they are done. It’s the modern baked tomato side dish! 

Save them for colder days: Slow roast halved or small whole tomatoes in a 425 degree oven until they are reduced and the juices caramelize, about one hour. Then let them cool and freeze them for the winter when there’s not a fresh tomato in sight.  

Make a sandwich: One of my absolute summer meal staples is the tomato sandwich. With our Potato bread recipe, homemade mayo and a couple basil leaves… this is summer in a sandwich. 

Alright, you have your ideas, now get to the market or the garden, and start slicing those beauties!