The season of fresh tomatoes will soon be over. By the time the tomatoes are this plentiful, I try to eat them every day knowing that once the season is done, the first freezing frost shrivels the leaves and destroys the fruit, I won’t have a tomato again until spring when the greenhouse starts producing. Supermarket tomatoes, bred for appearance and shipping/storage ability but without flavor just won’t do.
I eat them for lunch and for dinner. BLTs, sliced with salt and pepper, sliced with mozzarella and basil, cut up with cucumbers and a little Vidalia onion with a splash of basil vinegar. There are endless ways to incorporate them into a meal.
A great pasta sauce can be made in a few minutes, it tastes wonderful because it keeps the fresh tomato flavor.

A couple of tablespoons olive oil
A clove or two of finely chopped garlic
Four or five fresh tomatoes
A handful of fresh basil, chopped
Pasta of choice

Heat oil in a large frying pan. Saute the garlic briefly in the oil. Add chopped tomatoes and heat through. Add basil, cook two or three minutes and serve over hot pasta.

I peel the tomatoes (easy when they’re fresh from the field) and take out some of the seeds to make the sauce less juicy. My friend who also make this never peels, he says peeling destroys vitamins.