Roasting to Heighten Flavor

• Roasting concentrates and accentuates the sweet, slightly tangy flavor of tomatoes. Remove the stems and leave the tomatoes intact if they are small; if not, cut them in half and remove the seeds. Season the tomatoes with salt and pepper, if desired, then place them cut-side down on a thick layer of paper towels and let them rest for about 20 minutes. Place the tomatoes in an oiled baking dish with the cut-sides up, then drizzle them lightly with olive oil. If you like, sprinkle the tomatoes with seasonings such as oregano, thyme, basil or minced garlic. Roast the tomatoes at 350 degrees Fahrenheit for about an hour, or until they are soft.

Slow-Cooking in Liquid

• Braising ripe, juice tomatoes is an effective method if you want to cook tomatoes with other vegetables such as eggplant, onions or bell peppers, or if you want to add the tomatoes to pasta dishes. You can peel and chop the tomatoes, or you can simply cut the tomatoes in half. Heat a small amount of cooking oil in a skillet. If you like, saute chopped onion and garlic in the oil, then place the tomatoes in the pan and bring them to a boil. Reduce the heat, and cover the pan and simmer the for about 20 to 30 minutes, or until the tomatoes are soft.

Grilling for Rich, Intense Flavor

• Grilling tomatoes over high heat chars the tomatoes and seals in the naturally sweet juices. Cut the tomatoes in half, then place them on a thick layer of paper towels; let them sit at room temperature for about 30 minutes. Coat a grill pan with oil or nonstick cooking spray, then preheat the grill over medium-high heat to a temperature of about 400 degrees Fahrenheit. Place the tomatoes in the pan with the cut-sides down and grill one side for about 5 minutes. Flip the tomatoes carefully and cook them for an additional minute, or until the tomatoes are charred. Let the grilled tomatoes cook slightly, then serve.

Fried Green or Red Tomatoes

• Fried green tomatoes are traditional, but you can also fry large, juicy, red tomatoes. Peel the tomatoes, then cut them into slices and season them with salt and pepper, if desired. Coat the tomatoes with breadcrumbs or cracker crumbs, then fry the tomatoes in hot butter or oil for 2 to 3 minutes on each side, or until the coating is crisp and golden brown.