There’s another idea for using those tomatoes below, a Sesame Tomato Salad from the New York Times (yes, my favorite source for recipes) which I loved because I would never have thought to combine toasted sesame oil with tomatoes, and it’s delicious.
Ingredients:
1/2 cup extra-virgin olive oil 6 tablespoons low-sodium soy sauce 2 tablespoons distilled white vinegar 2 tablespoons toasted sesame oil 1 teaspoon minced garlic 1 teaspoon granulated sugar, plus more to taste 3 pounds mixed tomatoes, large tomatoes chopped or sliced and small tomatoes halved Kosher salt (such as Diamond Crystal) and black pepper 1/4 cup chopped basil
Preparation:
In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine.
Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil. Serve the remaining dressing on the side.