I've been cooking up lots of tomatoes lately in all kinds of ways. I found a recipe for colorful grape tomatoes sautéed in lots of anchovies and garlic then finished with a good dose of vinegar. I've been adding tomatoes to rice and broth for a rich pilaf, and roasting them with herbs to go alongside my weekly roasted chicken. But my go-to recipe lately has been a tomato and eggplant gratin that is simple and comes together really quickly.