Celebrate summer tomatoes with these 4 recipes

Truly ripe tomatoes don’t need much. Slice a variety of sized and colors and arrange on a platter.

Dress with good olive oil, coarse salt, black pepper.

Top with fresh herbs like parsley, chives and chervil.

Use a small sharp knife to core a dozen or so cherry tomatoes; scoop out centers.

Spike mayonnaise with prepared horseradish (try 3 parts mayo to 1 part horseradish) and spoon it into the tomatoes.

Top with fresh herbs, like fresh herbs and chervil.

Lightly toast thick slices of white bread (a Pullman loaf is ideal).

Drizzle with olive oil.

Add tomato slices, salt, freshly ground black pepper, slabs of feta, fresh oregano and more oil.

Place 1 inch think sliced tomatoes in pie dish; add olive oil to submerge halfway.

Let sit for 30 minutes, turning once.

Lift from oil (use it for dressings) season with salt.

Press into homemade toasted breadcrumbs.