Finally... finally I have the dilemma every day of what to do with all of my tomatoes. Today I will cook up more of my tomato risotto sauce to freeze for the upcoming winter. Tonight we will eat the fresh, uncooked tomato sauce over pasta that fills my kitchen with the smells of pungent garlic and sweet basil. Yesterday afternoon, for a quick lunch, I sliced Purple Cherokee and Green Zebra heirloom tomatoes from my garden for Insalata Caprese. Layered with fresh mozzarella and finished off with a healthy drizzle of balsamic, my best olive oil, and a sprinkle of coarse salt, all you need to add is some good bread to soak up the juices at the bottom of your plate.