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.

This week, I made tomato cobbler which is basically exactly as delicious and seasonal and smile-inducing as it sounds. I even made it mid-week, after a full day in the garden, and it came together really quickly. 

I learned a new way of making tomato sauce, under an arbor of wisteria and grape vines, in the outdoor farm kitchen. We washed tomato flat after tomato flat, cooking down some whole, and chopping others up. After a morning of processing we made 91 quarts of sauce and the next day I stepped in to the cellar, where the shelves were once again full of tomatoes.

Last weekend I made a simple corn and tomato salad, with things I had picked up at my produce market that week. It was deeply satisfying and full of summer flavors.