Tomatoes! Glorious, gorgeous, gorge-worthy tomatoes!

I went to the garden last night, and there they were — red, ripe and ready for picking. We tossed them in warm pasta with shrimp, olive oil and marinated mozzarella balls for a fast dinner.

Tonight? Our favorite summer dish: Scrambled eggs and tomatoes.

For more ideas on how to use the tomato bounty of the next few, all-too-fleeting summer weeks, check out this post from last year:

And enjoy the bounty!