I’ve been eating homemade tomato sandwiches for a week. Every time I think I’ve had enough, I bite into the thick meaty slices and realize the love is still there. I’ve not only been eating the tomatoes on wheat bread with just the right amount of mayo, but by themselves with sea salt and freshly-ground pepper, with cottage cheese (one of my faves) and in salsa made with peppers and onion from the garden. Too bad we forgot to plant cilantro this year. The garden — now filled with basil, squash, zucchini, carrots, eggplant, bell peppers, English cucumber and (soon-to-be-here melons) — is doing wonders on my grocery bill. I’m trying to plan meals — mostly meatless meals — around everything in the garden. Next up on the recipe list might be some Greek pitas with tomatoes, onion and cucumber.