This morning we had Western Omelet made from my freshly picked garden tomato. The way I make a western omelet is to dice green pepper and onion, then cook until tender. Remove from pan, beat 3 eggs, add to pan and cook until bottom is set but top is still a little uncooked. Then distribute the green pepper and onion evenly, top with freshly diced tomato and cover. Cook until top of omelet is set and the tomatoes have warmed. Serve immediately.

As an alternative, you could warm some chopped DAK style ham along with the pepper/onion mix and top with grated Cheddar cheese when adding the tomatoes. Yet, I think the green pepper and onion are just fine.

Another favorite tomato recipe:

Scalloped tomatoes

3 cups stewed tomatoes
1 cup soft breadcrumbs
2 tablespoons minced onion
3/4 cup grated Cheddar cheese
1 tablespoon sugar
1 teaspoon salt
Dash of black pepper
1/4 cup dried bread crumbs (unseasoned)
butter for dotting top of casserole

Mix tomatoes with soft breadcrumbs, onions, 1/2 cup Cheddar cheese, sugar, salt and pepper. Place the mixture in a baking dish. Mix the remaining 1/4 cup grated Cheddar cheese with a dry breadcrumbs and sprinkle over top of the tomatoes. Dot top dish with butter. Bake at 400° F for 20 minutes. Makes 4 to 6 servings.

Everyone knows of fried green tomatoes. Here's a recipe for Fried Red Tomatoes with Gravy:

4 medium sized garden fresh tomatoes
1/2 teaspoon salt
1/2 cup flour
3 tablespoons butter or canola oil
1/8 teaspoon white pepper
2 tablespoons brown sugar
1 cup half and half

Tomatoes
Use fresh firm ripe tomatoes. Cut into slices 1/3" thick, with skin remaining on slices. Roll tomato slices in flour and fry in hot butter or canola oil. When browned on both sides sprinkle with salt, white pepper and brown sugar. Place tomatoes on a warm platter and make gravy.

Gravy:
Add 3 tablespoons of flour to frying pan; blend in the half and half. Cook half and half mixture, stirring often, allowing gravy to thicken. Pour gravy mixture over the fried tomatoes.

We grill a lot of our food here in the Philippines and tomatoes make good side dishes to these grilled (inihaw) dishes. We combine tomatoes with green mangoes, chopped shallots and shrimp paste (bagoong) or with grilled eggplant, vinegar and minced garlic or combined with salted red eggs.

Let me share this easy Tomato Salad recipe that goes great with any grilled meat.

4 pieces, large salad tomatoes, sliced crosswise into thin slices
1 small piece onion, chopped fine
1/2 tsp fine salt
1/8 tsp ground white or black pepper
1 tsp sugar
3 tbsp white wine vinegar
lots of olive oil

1. Put a layer of tomato slices at the bottom of a bowl. Top with some chopped onions. Alternately layer the tomatoes and chopped onions, ending with chopped onions at the top.
2. Combine the white wine vinegar with the salt, sugar and pepper in a bowl. Dump into the bowl of tomatoes and onions.
3. Drizzle olive oil on top.
4. Chill inside the refrigerator. Remember to mix well before serving.

I love heirloom tomato salads. The colors make for a beautiful presentation. And a really simple dressing goes a long way. The one I like calls for 2 cloves garlic, diced onion, parsley and basil, red wine vinegar, salt and pepper.