I found this recipe years ago in a Martha Stewart magazine and I only just made it recently for the first time. Since my garden is abundant with tomatoes this year and the local farmers markets I go to every weekend are also bursting with the sweetest, juiciest tomatoes that a tomatoe recipe was a must. It's the summertime and tomatoes are most bountiful at this time of year.

Tomatoes are especially good for us to eat because they are low in calories and fats. They are also a rich source of dietary fiber, minerals, vitamins, antioxidants, and are very rich in potassium which is an important for controlling our heart rate and blood pressure. Tomatoes are just excellent for us to eat!

2 1/2 pounds of ripe tomatoes, coarsely chopped

3/4 cup halved cherry tomatoes

3/4 brine-cured pitted green olives, coarsely chopped

1/2 cup of extra-virgin olive oil

3 tbsp coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish

1 tsp coarse salt

Stir together all ingredients in a medium bowl. Let stand for 20 minutes before serving. Serve garnished with parsley leaves.

Another way I like to eat tomatoes is with a simple herb dressing:

1 shallot, finely chopped

1 tbsp grainy mustard

1 tbsp fresh lemon juice

1 tbsp sherry vinegar

½ tsp each finely chopped fresh thyme and tarragon

1/4 cup plus 2 tbsp extra-virgin olive oil

Pinch of coarse salt and freshly ground pepper.

I make the dressing in a wooden salad bowl, and then slice up 4 tomatoes, mix them in the herb dressing and let them stand for ½ hour before serving.

Both of these recipes are quick and easy and go perfectly with the Tortilla Espanola from my July Almanac. They are all delicious summertime dishes!