Have you ever been to the supermarket and not found a tomato? Probably not. We live in a seasonless era where produce exists year-round. You can buy peaches in the dead of winter and strawberries in the fall, but they never taste good. The same goes for tomatoes. These sci-fi versions with their lipstick red hue and taut skins are more decor than food.

I’ve become used to perennial produce, just like many, and I buy those out of season fruits (mostly tomatoes, because, I just really, really want one in my sandwich) only to eat them and feel deep disappointment.

It’s now late summer and the proper time to eat tomatoes, finally. There are so many beautiful, sun-ripened, juicy ones available you might have a hard time selecting among them, but they’re only around for a short while so eat as many as you can and store the memory of their proper flavor in your mind and belly until next season.

A favorite way we have of eating them is the most simple: salt and pepper, maybe some olive oil, good bread, and whatever cheese you may have, like mozzarella or goat cheese or sharp cheddar (try a cheddar, tomato, and mayonnaise sandiwich!).

We also love this take on a BLT with pork belly and herbs, and a vegetarian ensemble with green and yellow tomatoes, fresh mozzarella, cucumbers, and basil.

PORK BELLY B.L.T.

1 1/4 pounds pork belly
Salt and freshly ground black pepper
1 tablespoon dry mustard
1/2 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons malt vinegar
1 tablespoon sharp mustard
1 cup water

– Adjust an oven rack to the middle position and preheat the oven to 350°F.

– With a sharp knife, score (gently cut) the top of the pork belly in a cross-hatch pattern. Season with salt, pepper, and the dry mustard.

– Whisk the remaining ingredients together in small saucepan and bring to a boil. Place the pork belly in a small baking dish and pour the sauce over it (it should come up at least halfway up the sides of the belly, otherwise, transfer to a smaller container). Cover with foil and transfer to the oven. Bake 1 hour until tender.

– Cool the belly completely (preferably refrigerated overnight) and slice into 1/2-inch thick slices. Cook the slices in a large skillet over medium heat until crisp. If you like, you can simmer the cooking sauce and use it to glaze the pork.

– For the sandwich, spread toast with mayonnaise or mustard, then top with the pork belly and ripe, salted tomatoes. Add herbs like lemon thyme and basil and serve.

Finally, eggplant and tomatoes in a version of caponata. Caponata is a Sicilian classic, with myriad interpretations, but mostly it starts with eggplant cooked until tender. Other ingredients include the aforementioned tomatoes, onions, and celery, plus carrots, capers, olives, pine nuts, and herbs. The flavor is agrodolce (sweet-sour) and all of these ingredients combine to hit your palate in multiple locations at once.

This edition is a bit loose, having been made quickly from what was on hand. The dish, as you can see in the photo, is meant to look like a thick, fruit-heavy compote. Our caponata starts with eggplant and includes bits and pieces of fresh tomatoes. It’s actually a great way to rescue leftover bits of tomatoes you might have from having made a sandwich or a salad. You can use anchovies, or sardines as this recipe does—don’t worry, they won’t be “fishy” but will impart a heady dose of umami.

CAPONATA

Olive oil
2 black-skinned eggplant (2 to 2 1/2 pounds), cut into 1 1/2-inch cubes
Salt and freshly ground black pepper
1 large yellow onion, chopped
3 garlic cloves, minced
Aleppo pepper or red pepper flakes
6 ripe tomatoes, cored and coarsely chopped
1/2 cup pimento-stuffed olives (chopping optional)
1/3 cup capers, rinsed and drained
2 sardines packed in oil
1/3 cup raisins (optional)
2 rosemary sprigs
Lemon juice
Red wine vinegar
– Heat 1/4 cup olive oil over medium-high heat in a large skillet. Add the eggplant and onion and season generously with salt and pepper. Cook, stirring occasionally, until the eggplant begins to soften and the onion is translucent, about 20 minutes. It’s ok if the eggplant turns a bit brown, but do lower the heat if any excess charring begins to happen.

– Add the garlic and a pinch of Aleppo pepper and cook 2 minutes. Stir in the tomatoes and any juices and continue cooking, stirring, until the mixture is becoming homogenous and thick. Stir in the olives, capers, sardines, raisins, and rosemary and cook for 10 minutes longer.

– Stir in 1 tablespoon lemon juice and 2 tablespoons red wine vinegar. Taste and adjust seasoning with salt, pepper, and vinegar.

– Cool to room temperature and serve as an appetizer with garlic toast or alongside grilled fish or chicken.