When tomatoes are in season and you can get them fully ripe off the vine, BLT is the first option. Today I had a vine ripe tomato so big that one slice covered the entire piece of bread. It made for good BLT, then sliced later with a sprinkle of kosher salt made for a great snack.
After that, MARINARA, MARINARA, MARINARA. Make shittons of it, and freeze. It makes for a great quick and easy meal down the line. Defrost, pan fry the meat du jour, deglaze with the marinara, then toss with pasta. Dinner.
EDIT: That should've been deglaze with a little white wine, add the marinara, then toss with pasta.
I may have been feeling no pain when I wrote that.
This post was edited on 6/8 at 9:26 am