I know the feeling! We have kilos and kilos of tomatoes! (not that I am complaining!). We've made sauce (ketchup style), pasta sauce and next will be chutney.
But my favourite way to use them is in an Insalata Caprese salad
1 long red chilli, roasted, skinned and cut into slivers
1/2 red onion, finely diced
4 medium vine ripened tomatoes (I use more depending on how hungry we are or how many people I am feeding)
250g bocconcini or buffalo mozerella
2 tbs natural yoghurt
handful basil leaves
1/2 clove garlic
1/4 C extra virgin olive oil
2 tbs aged balsamic vinegar
Good salt and pepper
extra bail leaves & crusty s bread to serve.
Using a mortar and pestle, bash together the basil, garlic and olive oil.
Tear bocconcini into bite size pieces and combine with the yoghurt, a splash of olive oil and season with s&p.
Slice tomatoes about 1cm thick and arrange overlapping on a serving platter. Grind over black pepper to taste. Sprinkle with finely chopped onion.
Pile bocconcini mixture on top of the tomato. Lay over the slivers of roasted chilli. Drizzle basil oil over boccincini & tomatoes and then drizzle over balsamic vinegar. Serve scattered with extra basil leaves & bread.