Tomatoes!  So many!  The weather has been playing havoc with the yields, it may have slowed but it hasn’t stopped them.  Brings up the dilemma faced by most all tomato growers:  What to do with them all.Everyone loves the BLTs, what we have here is a TLT.  Tuna salad is a summer favorite of ours: Tuna, mayo, pickle relish, chopped celery, chopped egg, chopped green or red bell peppers, minced onion, and this one even has shredded cheddar.The classic summer salad of sliced cucumbers and tomatoes.  I make a dressing of 2 parts water to 1 part rice vinegar, a splash of canola oil, and seasoned with salt and pepper.  If you like you can add a bit of granulated garlic and a dried herb or 2, basil and thyme or oregano.  It’s better the next day after an overnight in the fridge.Macaroni and tomatoes is one of those simple dishes that are so good you should make some right away.  Drop the tomatoes into boiling water for a minute then transfer them into an ice water bath to take off the skins.  Chop them up and simmer them for a half hour in a pot in which you have softened some minced garlic in a little oil.  Garnish with fresh basil and eat hot or cold.Green beans boiled with potatoes in ham broth is another summer favorite.  We use cured chunks of ham or smoked ham hocks.  Boil the ham and a sliced sweet onion in chicken stock for a few hours then drop in the potatoes.  We used fingerlings for this but any small potato will serve, or just cut bigger potatoes into smaller pieces.  Give the potatoes a head start because they will take longer to cook through, then add the green beans.  Don’t be afraid to cook the beans for an hour or more.  Cornbread is the perfect side.I did the sous vide ribs thing again, worked great again.  We ate gratin potatoes and baked beans with them this time.  Mrs J declared this “a full meal deal”.The potatoes were easy enough:  I sliced these with my mandoline with the skins on, then arranged them in a casserole alternating layers with sliced onions.  Pour on a cheese sauce and bake, covered for 45 minutes or so, uncover for the last 10-15 so the top browns.  I made this one with cheddar.This is a dish full of chicken and rice enchiladas in a tomatillo sauce.  It doesn’t look like much but it was tasty.