Easy raw soup: Whirl in a blender three large yellow or orange tomatoes, two yellow peppers, a large peach, a cucumber and a small onion, along with some garlic, olive oil, sherry vinegar, hot sauce and a handful of fresh parsley. Chill and top with thin slices of avocado, which adds some healthy fat to this dish.
Tomatoes ‘n tofu: Get the dynamic duo of tomatoes and soy working for you. Blend equal amounts of silken tofu with ricotta cheese and stuff it into cannelloni, layer it into lasagna or roll it into crepes. Top with tomato sauce. Or toss cherry tomatoes into a tofu and veggie stir-fry for the last few minutes of cooking.
Stuffed tomatoes: Slice the tops off large tomatoes and remove pulp. Sprinkle lightly with salt and let drain, then rinse and pat them dry. Combine cooked bulgur or quinoa, chopped green onion and cilantro with a pinch of cumin and splashes of olive oil and lemon juice. Fill the tomatoes, top with bread crumbs if desired, and bake for 30 minutes at 350°F.
Quick grilled side: Thread cherry tomatoes onto skewers. Place on barbecue or under broiler for a minute or two. Or grill halved larger tomatoes two or three minutes. Brush with olive oil, and sprinkle with pepper and fresh oregano.
Tip: Never refrigerate tomatoes, as this stops the ripening process and can destroy the texture, making them mealy and soft.