Our three tomato plants have started yielding fruit and have out grown me! We've figured out when to pick to thwart the racoon/rabbits. We had our first tomato in a BLT tonite and it was spectacular. Two more are ripening on the 'sill. I'm thrilled. How to prepare simply to really let the tomato shine through. Our basil is practically a tree, so I'm sure there will be plenty of fresh mozzerella and tomato salads. But I feel like these tomatoes are too yummy and pure for gazpachos. What to do with them?