Melissa Clark has a delicious article in today’s New York Times about cooking with tomatoes. After I read it, I actually had to go in the kitchen and prepare a snack.

Her summary:

“After purchasing bags of summer tomatoes from the farmer’s market, I spent the next week in decadent tomato revelry. Here’s a chronicle of my grand tomato tour.”

My summary:

Ummm. Pan con tomate (trust me; it sounds great); baked stuffed tomatoes with goat cheese fondue; multicolored tomato tartlets; instant tomato-ricotta “soup” with capers; red and yellow cherry tomato confit; gazpacho with watermelon and avocado; and green tomato and lemon marmalade.

My conclusion:

Tomorrow I am going to make gazpacho with watermelon and avocado. Or maybe I’ll roast some tomatoes, which “condenses and caramelizes the juices, turning a juicy, salad-worthy fruit into syrupy tomato candy.”