Let’s face it: At some point in the near future, our kitchen counters will hit a crescendo with tomatoes spilling out of bowls, from cherries to zebras, and Romas to beefsteak. Whether they are coming from the garden, the farmers market, or the co-op, we can’t help but hoard tomatoes like we will never see them again. In preparation, we are arming you with a handful of super-quick recipes inspired by New York Times Cooking to help you make good use of them before you begin canning and freezing them to savor year-round.

Tomato Yogurt Dip

  • Sliced crusty bread
  • Extra-virgin olive oil
  • 1 garlic clove, peeled
  • 2 cups Greek yogurt, full-fat
  • 1 large ripe tomato, halved horizontally (any variety)
  • Salt and black pepper

Brush bread with olive oil and toast under the broiler or on the grill. While bread is still warm, rub slices with garlic clove. Add yogurt to a shallow bowl and spread into an even layer. Using a box grater, grate cut sides of the tomato on top of the yogurt and discard skins. Season with salt and pepper and serve with the toasted bread for dipping.

Tomato Toast with Cheddar Mayo

  • 2 medium tomatoes, thinly sliced
  • Flaky salt (or smoked sea salt)
  • 1/2 cup mayonnaise
  • 1/2 cup (packed) white cheddar, finely grated
  • 4 slices rustic bread

Arrange tomatoes on a plate and sprinkle with salt. Stir together mayonnaise, cheddar, and a pinch of salt. Toast bread using whatever method you like. When the bread is hot and ready, slather on the cheddar mayo. Top with tomatoes and serve.

Baked Egg with Tomato

  • Butter, as needed (or oil of choice)
  • 1 slice tomato (any large variety)
  • 1 small slice prosciutto or other cured meat (optional)
  • 1 egg
  • Flaky salt and freshly ground black pepper
  • Shredded basil and/or parmesan, for garnish (optional)

Heat oven to 375°F and position rack in the middle. With a paper towel, wipe a bit of butter into a ramekin or other small oven-proof dish that holds 4–6 ounces. Place a tomato slice in the bottom and then a slice of prosciutto. Break one egg into ramekin and place on a baking sheet. Bake for 10–14 minutes, or until egg is set and white has solidified. The egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Sprinkle with salt, pepper, basil, and parmesan.

*Sourcing note: La Montañita Food Co-op carries local tomatoes at all their locations when in season.