Fresh local tomatoes are ripening in full force around the country, and at no time during the year will they taste this authentic, this juicy and this meaty. But the pressure to enjoy each and every precious one is killing me. I bought a bunch last week at our farmers market, and then my mother-in-law plied me with a big bag — an overrun from her brother’s wildly productive garden. We’re using tomatoes as fast as we can around here in BLTs, cucumber and tomato salads and tomato sandwiches on shamelessly squishy white bread. I love them diced over morning eggs, and nowadays, a simple plate of sliced tomatoes replaces a requisite green salad at dinnertime.
But what else can you do with fresh juicy summer tomatoes? Plenty. Here are a few ideas to make sure none of those tasty beauties goes to waste.
