1. Cut two slices of country bread; add tomato, greens, olive oil or mayo, salt: sandwich.

2. Halve a fat tomato; dig out the center; sprinkle with fresh Parmesan, bread crumbs, olive oil; broil for 10 minutes: hot tomato.

3. Seed and chop 10 plum tomatoes; thinly slice 1 small red onion; combine with 2 cups of cubed watermelon, olive oil, lemon juice, salt, and pepper: tomato salsa.

4. In blender, puree 6 large tomatoes, 4 cloves garlic, 1 green bell pepper, a slice of bread, a splash of balsamic vinegar, another of olive oil, a shake of salt; top with diced cucumber: gazpacho.

5. Thinly slice 1 pound of fresh mozzarella; drain; layer in loaf pan with 4 thinly sliced tomatoes and a handful of fresh basil (cheese, tomato, basil, repeat); sprinkle with olive oil; season with salt and pepper; cover and refrigerate 2 hours: tomato terrine.

6. Grill as many thick slices of country bread as you have guests, times two; rub with cut garlic halves; brush with olive oil; top with chopped tomato, salt, and pepper: bruschetta.

7. Take one still-warm tomato; cut in half; salt; eat: bliss.