Fresh ripe tomatoes are the essence of Seriously Simple. Whether it is in a zesty tomato salsa, a multi-colored tomato gazpacho or as a first course, sliced and layered with fresh mozzarella and a drizzle of olive oil, the fresh raw summer tomato never disappoints.

Recently I have found myself at the local farmers' market excitedly perusing the tomato bins of different farmers. I love to taste the many varieties that are now available. Beefsteaks still remain one of my favorites. But now there are also heirlooms, offering exotic flavors and colors.

I find that using heirloom tomatoes are best served raw. Heirloom tomatoes are old-fashioned varieties that grow best in a small farm environment because they are more delicate. They have thinner skins and can't take a lot of handling. They have a flavor profile with a spectrum from tart to super sweet. And if you love sandwiches, try toasting some fresh sliced country bread, spread it with a thin layer of mayonnaise and top with sliced tomatoes. It is one of my favorite ways to enjoy this star ingredient.

Beefsteak or Roma tomatoes hold up better for cooking. They have a tougher skin and can withstand high heat roasting, sauteing or grilling.

The first time I ever tasted baked tomatoes was at a restaurant called Tetou in a little town in the south of France called Juan les Pins. The meal is still vivid in my mind: almost-burnt, caramelized tomatoes with a touch of thyme presented in a pottery gratin dish. This was a taste memory I just had to recreate.

Through the years, I have experimented with this dish and the following is the result of many experiments with oven-baked tomatoes. I have found that using a ceramic gratin dish like the kind made by Le Creuset or Staub gives the best results for evenly caramelized tomatoes.

You can serve these tomatoes for just about any meal. I like to serve these at a brunch alongside scrambled eggs. At lunch I will serve them at room temperature along with other salads. For dinner they are a marvelous accompaniment to grilled fish, chicken or beef.

Tomato Tips:

--Select tomatoes that are vine-ripened for the best flavor.

--Remember to store tomatoes at room temperature. If they are not quite ripe, store them in a sunny place to hasten the ripeness.

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