It's that time of year again ... possibly our favorite time of year.
Mom's garden is overflowing with fresh, amazing tomatoes. She eats them at every meal, gives them away, and still has leftovers. Next up: zucchini.
Veggie gardeners: What do you do with your overabundance of tomatoes?
Our favorite thing to do with fresh tomatoes is to cut them up, sprinkle them with a little sea salt, and eat them -- minutes after they've been picked.
But, when you have this many, sometimes you need to be a bit more creative.
Pico de gallo and Bruschetta are great no-cook, summer recipes. Both are awesome, fresh ways to use up those summer tomatoes.
Here's a great Pico de Gallo recipe from the Kitchn.
And a Tomato White Bean Bruschetta from AT:NY.
What do you do with all your tomatoes?