Tomato Season ... What To Do When You Have Too Many

It's tomato season. And I know I can't enough of all the wonderful varieties that are available – red, yellow, heirloom, plum and cherry tomatoes abound. Ramsey's Farm in Scarsdale has a bounty of ripe tomatoes of all varieties for sale. What to do when you have too many? Before they go bad, consider these recipes from Emi Boscamp at the website Food 52 to use summer's beauties even when they've lost their firmness and are too soft to slice into a salad.

Bruschetta:

Roast chopped tomatoes (or sliced cherry tomatoes) in the oven under they are caramelized. Then, melt some cheese on crostini (or keep it plain), throw on your tomatoes, season, and you have a delicious hors d'oeuvre to serve to all your summertime guests.

Tomato Sauce:

Boil the tomatoes for a minute, peel them (here's how), chop them, then let them simmer into a tomato sauce, and add whatever seasonings you like. Go with garlic, anchovies, capers, and crushed red pepper for Pasta Puttanesca, or butter and onion for Marcella Hazan's Tomato Sauce.

Find more great recipes for summer tomatoes here:

(Photos and text courtesy of Food52)