Tomato Basil Tartlets
Fried Green Tomato BLT
Spaghetti with Cheesy Broiled Tomatoes
Chicken Breasts with Tomato-Herb Pan Sauce
Tomato and Cheddar Pie
Corn, Tomato, Feta, and Basil Salad
Goat Cheese Stuffed Tomatoes
And from the Four Seasons Kitchen Archives:
Roasted Tomato and Goat Cheese Pasta
Tomato Bruschetta with Feta
"No one is going to improve upon the tomato sandwich. No one- not Alice Waters, not that Danish guy whose place was noted Best Restaurant in the World, maybe not even God. Put a few slices of the juiciest tomato you can find on your favorite toasted bread with mayo, a sprinkle of sea salt, and a couple of grinds of pepper. Eat open-face."
-Bon Appetit June 2011
Also, I made a PESTO AND TOMATO FLATBREAD that was so good that I forgot to take a picture. Bonus: it used up four tomatoes in one go. It's easy-peasy:
Preheat oven to 450 degrees F with oven rack on bottom position. Roll out pizza dough, spread with pesto, cover with sliced tomatoes (I squeeze them a bit to remove the seeds which will make it watery), sprinkle with grated Parmesan cheese. Bake 15 minutes or until crust is golden and tomatoes are softened.
One Year Ago: Vanilla Iced Coffee