Eat them with Balsamic Vinegar and salt with a steak and backed potato.
Slice them, salt them and put them on paper towels to drain. A few hours later, mix up some eggs in one dish, and self rising flour and a little sugar in an other. Dip the tomatoes into the flour, then into the egg, then add Panko Breadcrumbs to the flour and dip the eggy tomatoes back into it. Then fry. YUM! I like RED tomatoes better for this than green ones.
Layer salted drained tomatoes with zucchini, Balsamic Vinegar, herbs, salt, in alternating layers in a casserole pan. Mix up an egg or two and pour it over the entire thing. Bake at 350 for about an hour. YUM!