Tomato lovers worldwide know the best way to do it.

1. Go to the garden or the fence or the patio-wherever the tomatoes are growing. Bring the saltshaker.

2. Pluck a perfect heavy one. Cup it for a moment in your hand. Feel the sun's warmth in it. Admire the sheen and the tight skin. Smell it with closed eyes. Eat it. Slurp the juice, or let it run on your chin and in your hand.

3. Repeat often.

If you think you're peaking on the experience, as sometimes happens part way through tomato season, here are some second best ways to enjoy your harvest.

Summer Tomato and Melon Soup
from "The Silver Palate Cookbook"

3 cups peeled and seeded ripe tomatoes
2 medium, ripe cantaloupes, seeds and rinds removed
2 large cucumbers, peeled and seeded (reserve 1/2 cucumber and chop for garnish)
grated zest of 1 small orange
1/4 cup finely chopped fresh mint, plus mint sprigs for garnish
1 cup sour cream or yogurt

1. Combine tomatoes, melons and cukes in a blender or food processor. Process until smooth. Transfer to a bowl.

2. Stir in orange zest and chopped mint. Whisk in sour cream and chill.

3. Ladle into bowls and top with a bit of chopped cucumber and a sprig of mint.

Serves 6-8.

Italian Tomato Salad
from "American Wholefoods Cuisine"

This salad can be served immediately, but marinating improves it. Bring to room temperature before serving if refrigerated. Don't forget the bread for sopping up the liquid.

3 large tomatoes, cut in wedges
1 celery heart or large stalk, sliced thin
2-3 thin slices red onion, cut in half
1 clove garlic, cut
12 to 16 olives
salt and pepper
oregano and basil, fresh or dried, to taste
4 tblsp olive oil
2 tblsp wine vinegar

Rub a glass serving bowl with garlic and add vegetables. Season with salt and herbs. Drizzle oil, then vinegar, over vegetables and mix gently. Top with pepper, preferably fresh ground.

Stuffed Tomatoes
from the "Nantucket Open-House Cookbook"

Most of us think of the tuna salad stuffed tomato as a summer lunch staple.

Paired with a green salad, this version can do as dinner.

6 large, firm ripe tomatoes
salt and pepper to taste
3 tblsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
6 sweet Italian sausages, casing removed (about 1/2 lb)
2 tblsp balsamic vinegar
1 cup cold cooked rice
3 tblsp each chopped basil and parsley
1 large egg
1/4 cup pine nuts, lightly toasted
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Slice tomato tops and discard. Using a spoon or small paring knife, remove the pulp and reserve. Sprinkle the insides with slat and pepper. Invert the shells onto paper towels and let drain for 20 minutes.

2. Heat the oil in a medium skillet over medium heat. Sauté the onion and garlic in the oil for five minutes. Add the sausage and cook, crumbling into small pieces with a wooden spoon just until the meat loses its pink color. Stir in the reserved tomato pulp and the vinegar; simmer uncovered for 15 minutes.

3. Reduce heat to low and stir in the rice and herbs. Season with salt and pepper. Cook two minutes and remove from heat. Lightly beat the egg and stir into filling mixture. Stir in the pine nuts and half of both cheeses.

4. Preheat the oven to 375 degrees.

5. Place the tomato shells in a baking dish just large enough to hold them. Spoon filling into shells, mounding it slightly. Sprinkle with both remaining cheeses. Bake for 25 to 30 minutes. Serve slightly warm or at room temperature.

Eat well.