Cook them and strain the peels out with a China cap or a chinoise? Use the resulting sauce for things you'd put tomato sauce into.

If they are still some what 'solid' and not turning to mush, my neighbor has a great appetizer - layers sliced tomatoes on a pan, brushes w/olive oil and chili sauce with garlic. Roasts until they are done.

Do you really like basil? If so - cut the tomatoes slices up and let them drain some. In a fry pan, saute some garlic and onion. A little green pepper too if you like. Slice or tear up a lot of basil, at least a cup or more. Boil pot of water for angel hair pasta. Just about the time the water starts to boil add the tomatoes to the fry pan with garlic, add the angel hair to water, and then add the basil to tomato mixture. Just let the tomatoes warm. Toss with the pasta. Grate cheese on.

I made this fresh tomato pie for a potluck luncheon, today, and no leftovers.

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Mmmm, Glenda, that looks great! How did you make it?

All these suggestions sound great. Thanks, all.

Soup?
Glenda, recipe, please!!!

For those of you who are overwhelmed by tomatoes.

There is only so much room in your freezer and space in you pantry for cans.

If you have a dehydrator, tomato leather is great to have, in addition to making tomato powder and dehydrated tomatoes.

dcarch

I agree with islay, I'd make soup. Here it's supposed to be a high of 62F tomorrow, nice soup weather.

Tomato basil, probably, since I have both tomatoes and basil in the backyard.

Annie

I went straight to sauce or soup! would love to see Glenda's tomato pie recipe!

I was looking for a recipe for a fresh tomato and cheese pie and found this one. Great picture accompanied the recipe on Cocineira

The only change I will make is to add fresh garlic to the ricotta cheese.

Fresh Tomato and Cheese Pie
The most wonderful time of year is when fresh tomatoes arrive in the garden but just a bit before that some pretty darn good ones arrive in the store. Tomatoes are wonderfully delicious, sweet and juicy and full of good for you stuff.

Extremely simple to prepare and a real treat is a fresh tomato pie. Flaky pastry filled with tomatoes and topped with cheese makes for a wonderful light lunch and is perfectly complimented by a salad of Spring greens.
Fresh Tomato Pie Recipe Ingredients

Preheat oven to 400�

1 recipe Pate Brisee
1/2 cup Ricotta Cheese
2 large Heirloom Tomatoes, sliced 1/2 thick
1/2 cup Fontina Cheese, shredded
1/2 cup Parmesan Cheese, grated
1/2 cup aged Provolone Cheese, shredded
1/2 teaspoon dried Oregano
Salt and Pepper

Method

Roll pate brisee into a circle to fit a 9 inch tart pan. Bake shell for 15 minutes, remove from oven and cool slightly. Reduce oven heat to 350�

Spread ricotta cheese in bottom of pastry, sprinkle with a small amount of salt and pepper. Place tomato slices on top of ricotta and top with Fontina, Parmesan and Provolone cheeses; top with oregano and another sprinkling of salt and pepper.

Return pie to oven and bake for 20 to 30 minutes or until cheese is bubble and beginning to brown about the edges.

The tomato pie I served at potluck luncheon was well received. I'll make it again!

Here is another recipe share by a cook that I respect. Liz is the host of "That Skinny Chick Can Bake and her Tomato Tart looks like a winner.

Tomato Tart with Gruyere...adapted from Once Upon a Tart

Crust:
1 1/4 cups flour
1 1/2 tablespoons semolina flour (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon)
1/2 teaspoon salt
6 tablespoons cold butter, cut into small cubes
1 1/2 tablespoons cold shortening (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon)
2+ tablespoons ice cold water

Filling:
12 plum tomatoes, cut into 1/4 inch slices, and allowed to drain in colander
1 cup grated Gruyere
1 teaspoon herbes de Provence
2 eggs
1/4 cup half and half
1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground black pepper to taste

To prepare crust, put flours and salt in food processor and pulse to combine. Add butter and shortening and pulse till mixture looks like cornmeal. Remove to bowl and sprinkle with 2 tablespoons ice water. Mix to combine, and gather together to form ball. If not holding together, slowly add more ice water...avoiding adding too much and forming a sticky dough. Flatten dough ball into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.

Roll out dough to 1/4 inch thickness and fit into a 9 inch square tart pan (or another tart pan of comparable size), then trimming excess dough. Chill another 30 minutes.

Preheat oven to 400ðF. Prick bottom of tart with fork, then line with parchment and cover parchment with pie weights or dried beans. Bake for 10 minutes. Remove from oven, remove paper and weights, and allow to cool as filling is prepared.

Decrease oven temperature to 375ðF. Sprinkle bottom of tart shell with Gruyere, then herbs de Provence. Top with tomato slices arranged artfully.

Whisk together eggs, half and half, mustard, salt and pepper. Pour over tart, adding more cream if needed.

Bake for 1 hour or longer, till custard is set. Cool on wire rack slightly before serving.

Gellchom, Here is another recipe high on my list to try.

Posted by Linda from How to Cook A Wolf - Tomato Tartlets with Puff Pastry.

Mmmmmmmmmmmm. Thank you for the recipes. We're off for a picnic this Sunday and I feel a tomato tart coming on.

Don't look, John! I'm supposed to be on a diet too but once in a while.......

I do enjoy cooking and sharing recipes. hmmmm, but guess not here. Not up there with "the pros" here.

Speaking of wine, how about a bouillabaisse?

I think all the tomato pie recipes sound good. I've been using the mayo & grated cheese combo for years. It makes a delicious, puffy, and slightly crisp topping for all kinds of things. I've got some tomatoes I need to use up. I may just have to try a pie.

Glenda - a year and a half later, I find myself with a bag of leftover sliced tomatoes from a Superbowl Sub Sandwich fundraiser.

Your recipe looks delicious, and I happen to have all the ingredients on hand. So I'll give it a try today!

I have blended them up in a blender and then frozen them in freezer bags to add to spaghetti sauce or soups--hate to waste food!

Like some of the others, I have leftover tomatoes from my Super Bowl Party. I'm going to try Glenda's recipe.