I can’t think of too many things that say summertime in the South more than a delicious homegrown tomato, and remember, September is still summer. In season through October in Georgia, there are so many ways to enjoy these red, vine-ripened delights, from homemade salsa and spaghetti sauce to caprese salad and sandwiches. 

In my backyard garden, I grow lots of fresh herbs, including fresh basil, thyme, rosemary, parsley and mint, and a few bell peppers and jalapenos. I have three regular tomato plants which have been slow to bloom this year, but when they do, it is always exciting. The cherry tomato plant is my favorite of all, because it blooms abundantly and the smaller tomatoes don’t take as long to ripen. I had so many little red cherry tomatoes the other day, I decided to place them in a bowl and drizzle them with olive oil, then season with salt and pepper. I skewered them and grilled them until they were charred. They were delicious by themselves as a snack, or can be tossed in a bowtie pasta salad with chicken for a scrumptious lunch.

Whether you grow your own tomatoes or pick up a basketful at the farmers market or a roadside stand, enjoy these Some Kinda Good ways you can eat them up, and I hope you’ll visit SomeKindaGood.com for the complete recipes and more. Be sure to send me a note on social media to let me know your favorite. 

-- Charred Garden Salsa: Charring the vegetables adds an earthy depth of flavor and lime juice, plus zest, wakes everything up.    

--  Homemade Spaghetti Sauce: Fresh garlic and onion are the flavor foundations here, but tomatoes are the star ingredient. Finish with fresh basil and toss with cooked spaghetti or spread on store bought pizza dough for homemade flavor you just can’t get from a jar. 

--  Farmers Market Bruschetta: This is one of the best recipes from my best-selling memoir, Some Kinda Good, and my go-to appetizer for friends and family. 

--  Tomato Sandwich with Herb Butter: Toasted bread, softened herb butter and seasoned tomatoes make for a homegrown tomato sandwich like no other. If you’re used to mayo, try an easy herb butter to change things up.

--  Panzanella: Panzanella is an Italian bread and tomato salad made with day-old bread. Add cucumbers, red onion or peppers, and drizzle with olive oil and a splash of balsamic vinegar. 

-- Caprese Salad: Caprese salad is made with just four ingredients: Fresh mozzarella slices, tomatoes, fresh basil, olive oil and balsamic vinegar. It’s a delicious alternative to a lettuce-based salad in the summertime. Don’t forget to season it well with salt and pepper.