This year I have had a bumper crop of tomatoes here in AZ. Favorite way?? Dip moist cherries in Malden salt and pop them in your mouth. Slicers are best in BLT's.

I love to eat them raw with some salt, basil, a bit of mozzarella or feta and drizzled with balsamic.
The really ripe ones are amazing in this recipe, though:
Paula Deen's Tomato Basil Pie - http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html

Very simply: lots of tomato, cuke and red onion salads with a generous dosing of red wine vinegar and extra virgin olive oil; BLTs; slow roasted and then used in frittatas, pasta, atop a piece of crunchy bread. They are so flavorful, they need very little except maybe a sprinkling of salt.

Panzanella: tomatoes, cucumber, herbs and feta, tossed with a dijon, red onion and cabernet vinegar vinaigrette and some torn up, toasted pain au levain. Yum.

Olive oil, salt, pepper and just a touch of reduced balsamic.

My favorite way is sliced and sprinkled with salt, pepper, garlic powder and oregano. Or, in a sandwich on wheat bread with mayo, salt & pepper.

I vividly remember a summer dinner last year when I served sliced heirloom tomatoes drizzled with the barest drops of olive oil and scattered with sea salt. The Fella, who likes to bring home those pink, cotton-textured grocery-store tomatoes all winter long, took a bite of that rich red farmstand tomato and exclaimed in delight. "What did you do to this tomato? It's amazing!"

"Nothing," I said. "That's what a good tomato tastes like."

I think he might be a convert.

I got this from my mom: Tomato slices, buttered rye bread and some salt and pepper. This only works for tomatoes fresh from the garden though. No others compare. I could really go for one of those now.

I love a cucumber and tomato sandwich with a bit of Mayo.

Caprese salad. Or a BLT.

With a knife and fork. :)

i guess i'm not the only one who likes it simple with salt and pepper :D

http://twopeasteenypod.blogspot.com/2011/07/keep-it-simple.html

I picked my first tomato yesterday! It was the first time I've ever planted tomatoes and I am soooo excited that they're finally getting ripe.

I had mine last night sliced and eaten with some grilled zucchini and french-style feta. That, some grilled bread and a cocktail (dark and stormy, ftw!) was, I believe, just about the perfect summer dinner.

I just roasted my tomatoes and made tomato soup last night! I added roasted garlic, salt, and pepper.

We have a good supply right now and made a pitcher of spectacular Bloody Mary with fresh pureed tomatoes.
Often have then diced up and sauteed lightly in olive oil with some garlic and fresh basil on top of whole wheat spaghetti with a sprinkle of parmesan and pepper.

My tomato plants are not especially prolific (yet... I hope they'll hit a stride). So far I've only had yellow pear tomatoes, all of which got eaten before I even walked away from the plant, lol. I've got a nice big one that is a nice orange shade. When it finally hits the red, I'm going to have a tomato-and-cheese sandwich (my favorite kind of sandwich). The rest of the tomato, I'll slice up and sprinkle some organic sugar on it and eat it. :D NOM

My husband just eats them like an apple right off the vine. I like slicing them into wedges and having them with a sandwich (turkey) or sausage and feta and fresh crusty bread. Take a bite of tomato, take a bite of sandwich/sausage...mmmm. Will likely be dinner tonight. Oh, and I am a spoiled brat, I only eat fresh in-season tomatoes. Preferably after meeting the plant. :)

crusty bread, cultured butter, salt, pepper and a few mint leaves. mmm

I have had SO many tomatoes this year and I'm loving it! I have had an abundance of cherry tomatoes and we've either been popping them right into our mouth to eat or slicing them in half and tossing with a small amount of gray salt, olive oil and champagne vinegar.

For my heirloom tomatoes (1st crop for dinner tonight!!!) we made caprese salad and it was so delicious. Fresh basil and tomatoes right from my backyard made me so happy.

i just had a 3 garden salad: cucumbers from a coworker, pear tomatoes from our local farmer's market, and red zebra tomatoes from my own little patio garden. just added some sea salt and fresh ground black pepper, and a little drizzle of rice vinegar. the taste and texture was amazing.

My favorite way to eat them in a sandwich. Its one of three sandwiches that I can actually stomach having mayo on :).

Caprese DOC - with mozzarella di bufala, salt, EVOO and lots of basil!

I put them into my mouth. All of them.

love eating them sliced on toasted pieces of good 12 grain bread with a layer of good soft cheese. sprinkle with salt/pepper/olive oil.
BLT's are also a weakness of mine.

in fact, i'm doing this tonight!!

I eat mine with eggs usually. Last weekend I made egg sandwiches with fried eggs, cheddar, avocado, and thin tomato slices on english muffins. This morning, I scrambled a couple cut-up cherry tomatoes with eggs. Of course, there's also caprese salad or green salad.

I made bruschetta the other day with some tomatoes my dad gave me. Served with roasted-garlic-studded bread, fresh mozzarella, and a balsamic reduction.

Either straight up with salt or roasted with salt, pepper, and olive oil. That's all they need. Unfortunately I had to pull up all my tomatoes because with this drought and the heat, it was taking way too much water just to keep my plants alive, let alone producing fruit.

Pain au levain=sourdough bread.

I use them for open-faced lightly grilled tomato and fresh mozzarella sandwiches with a little creamy balsamic, salt, and pepper. I also eat them straight up with salt and pepper. I like to keep it simple so as not to hide the taste of the fruit.

All of the above (I don't do all those ways but many sound great!) but our number one has to be for breakfast....open-faced toasted tomatoes...only other additions are butter on the toast and salt and lots of pepper on top! Mmm...we do it for the whole season as long as we can get it to last!