BLT sandwiches have been a common occurrence around here lately. As have tomato salads and crostini — I can't seem to get enough. Local tomatoes are still a touch early in Seattle, but if you get to the farmers markets first thing, you can nab some. So I've been doing just that —stockpiling and hoarding and making big plans for tomatoes this season. First up, besides the common and obvious choice of eating them raw on just about everything: poaching them.