What to do with an over abundance of tomatoes...

make homemade tomatoe sauce and wonderful salads!

Tomatoes, caramelized onions, garlic, basil, celery and olive oil

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Heirloom Tomatoes with Creamy Gorgonzola Dressing

Please, I beg you, even if you don't like tomatoes, please try this. It just might be the best salad in the whole wide world.
Heirloom Tomatoes with Creamy Gorgonzola Dressing
adapted from the recipe by Ina Garten
The best place to find heirloom tomatoes is probably your local farmer's market, and I thought they were delicious. Whatever you do, just make sure that the tomatoes you choose are fully ripe when you eat them; if they are white or mealy in the center, they are not worth eating.
Ingredients
3 pounds heirloom tomatoes, mixed colors and sizes
kosher salt and freshly ground pepper
1/2 pound Gorgonzola cheese, divided in half
1 cup good mayonnaise
1/2 cup heavy cream
2 teaspoons white wine vinegar
2 tablespoons chopped fresh flat leaf parsley
slice and core tomatoes, cutting the large ones into thick slices, and halving cherry tomatoes. Arrange on platter, and sprinkle liberally with salt, pepper, and parsley.
In the bowl of a food processor, combine half the Gorgonzola, 1 cup mayonnaise, 1/2 cup cream, and 2 tablespoons vinegar, as well as 1 teaspoon salt and 1/2 teaspoon pepper. Process until combined, but still chunky.
drizzle the dressing over the tomatoes. Crumble the rest of the blue cheese, and serve at room temp. Enjoy! I ate this for every meal until all my tomatoes were gone!