The moment when beefsteak, heirloom and cherry tomatoes are spilling over the bins at farmers' market and grocery stores? That's the moment you know summer has truly arrived. Tomato season is a little later here in Seattle than, say, California, but it's here now and there's baking to be done.

Truthfully, my favorite way to enjoy a really ripe tomato is sliced with a drizzle of olive oil and thick finishing salt. If we have basil in the garden, great. If not, they're wonderful on their own. When I have a glut of tomatoes, I'll roast them and spread them on bread, or use them in frittatas or salads. But when you've had enough sliced tomatoes, salads, and roasted tomatoes, the world of baked goods beckons. And tomatoes really shine folded into savory muffins, spread on top of pizzas, and nestled amongst cheesy biscuits.

Here are a few seasonal favorites to get you started. Yes, I agree, it's hard to choose where to begin:

Try a Recipe:
• Green Tomato and Pimento Cheese Biscuits - NPR (pictured above)
• Roasted Tomato and Goat Cheese Tart - Food Loves Writing
• Tomato Cobbler with Blue Cheese Biscuits - Joy the Baker
• French Tomato Tart - David Lebovitz
• Heirloom Tomato Tart in a Parmesan Crust - 101 Cookbooks
• Sundried Tomato Pesto Bread - Purely Food
• Spinach, Feta and Tomato Quiche - Vegetarian Times
• Tomato and Corn Pie - Smitten Kitchen
• Cheese and Cherry Tomato Muffins - BBC Food
• Heirloom Tomato, Basil and Goat Cheese "Pie" - Food 52

Related: Recipe: Oven-Roasted Tomato Jam

(Images: Deena Prichep for NPR; Joy the Baker)