The long wait is over: Garden-fresh tomatoes are ready to enjoy

Summertime is delicious for so many things, and in the food world, that includes fresh, sweet, juicy tomatoes. There is simply no substitute for tomatoes picked in August, at the height of the season.

Nature’s bounty includes varieties best eaten fresh and others that work well in recipes, and some that are suitable for both. Here’s our guide to tomatoes that are now ripe for the picking:

Cherry: Available in a variety of colors, cherry tomatoes are crunchy and crisp. Alone or drizzled with olive oil and balsamic vinegar, they make a great snack. When roasted in the oven, they make a sweet and colorful side dish for fish, chicken, and steak. But, in my opinion, they are best when incorporated into pasta.

Beefsteak: Also known as the sandwich topper. Beefsteak tomatoes are large and extra juicy and great for slicing and adding to salads. Beefsteak medallions transform an ordinary BLT sandwich into something sublime.

Roma: Also known as the sauce tomato. When you want to make a marinara or arrabiata, look no further than the Roma tomato. They are also ideal for canning for later use in puréed soups.

Cocktail: My favorite to barbecue! Cocktail tomatoes are usually sold on the vine, which makes them great for grilling. Brush with a little marinade, sprinkle with herbs, and pop them on the grill. After a few minutes, enjoy the sweetness of the cocktail tomato.

Heirloom: The queen of all tomatoes, in my opinion. Perfectly sweet with a crisp texture, and strikingly beautiful, the heirloom rules pretty much any dish, from soups and salads to sandwiches, salsas, pastas and meats.

The following recipes are wonderful for showcasing fresh tomatoes. Rigatoni Alla Norma features sautéed eggplant with a flavorful Roma tomato basil marinara — a match made in heaven. The Tomato, Ham, and Cheese Pizza Bagels are a shortcut to a delicious, cheesy, fresh pizza. No kneading needed. Simply grab some bagels — they can even be stale! — add toppings, and bake to make perfect personal-size pizzas.

Rigatoni Alla Norma

2 tablespoons plus ¼ cup olive oil

2 small eggplants, chopped into cubes

2 cups Roma tomato purée or 4 pounds fresh Romas, seeded and diced

¼ cup fresh basil, chopped, plus more for garnish

½ white onion, finely chopped

1 clove garlic, minced

salt and ground black pepper to taste

½ pound rigatoni

Parmesan cheese

In a large saucepan over medium heat, heat 2 tablespoons of the olive oil, then add eggplant and sauté until soft and tender.

In a separate saucepan, combine tomato purée (or fresh tomatoes) and basil over medium heat. Add in chopped onion, garlic, and salt and pepper. Cook until basil has wilted and onion is translucent. Stir in sautéed eggplant. Cook sauce until all ingredients are well incorporated.

Meanwhile, cook rigatoni until al dente in salted, boiling water. Drain, preserving ¼ cup of pasta water and whisking it into the sauce. Add rigatoni to sauce, and stir gently until pasta is fully coated. Serve with fresh basil and Parmesan, and enjoy!

Makes 2 servings

Recipe courtesy of www.foodfinessa.com.

Tomato, Ham, and Cheese Pizza Bagels

1 bagel, cut in half

2 tablespoons hummus, either original or flavored, such as spinach artichoke hummus.

4 slices ham

1½ cups mozzarella cheese, shredded

1 large tomato, sliced

2 teaspoons sesame seeds

½ teaspoon garlic salt

1 teaspoon dried parsley

½ teaspoon dried oregano

Fresh basil, chopped

Preheat oven to 400 degrees F.

Place bagel halves on baking sheet. Spread 1 tablespoon of hummus on each bagel half. Top each half with 2 slices of ham, followed by some of the mozzarella cheese, sliced tomato, and the rest of the mozzarella. Sprinkle sesame seeds, garlic salt, parsley, and oregano on top.

Bake for 5-7 minutes or until cheese is fully melted and bubbly. Top with fresh basil and enjoy!

Makes 1 serving

Recipe courtesy of www.foodfinessa.com.