Mmmm...

Don't you just love summer tomatoes?

I like leaving them out on the counter in a pretty bowl... preferably, made by my sister!

Even though they are pricier than grocery store 'maters, I go a little crazy with the heirlooms at the farmer's market this time of year. They are 120% tastier, meatier and fresher than grocery store tomatoes, so I don't feel too bad about the expense. I like to get at least one of every color, and a nice mix of sizes - from bigger-than-my-head (almost) to the teensy tiny ones - and before I know it, I've got about seven pounds of tomatoes.

As much as I love them, it can be a challenge to finish them off before they go bad. You can't refrigerate them or they'll turn into mushy, flavorless things, and you know rotten tomatoes do no one any good!

So what to do? Well, I've found a few simple, lovely things to do with Summer's "love apples". Ridiculously simple, so here you go:

Broil 'em:

Cut in half or slice thickly - should be no more than 2" tall -as many tomatoes as you think you might eat. Place on an broil-proof pan, sprinkle with herbs (unless I have some nice fresh stuff, I use the generic "italian seasoning" because I'm just not very picky.) Sprinkle with parmesean cheese. Broil until cheese is melty and tomatoes have wilted.

Marinate 'em:

A few hours before meal time, cut tomatoes into bite-sized chunks and place in a non-reactive bowl. Add to this: one clove finely chopped fresh garlic, torn or minced fresh basil, oregano, ground pepper, red pepper flakes. Toss gently. Pour some good olive oil over all, and toss gently again. Cover. Leave this on the counter for at least 2 hours. The tomatoes will release their juices and make a lovely accompaniment to pasta or as a bruschetta topping - no cooking!

but above all, enjoy 'em!