Say Farewell to Summer With This Warm Tomato Salad

There are some things that you simply can't complain about without seeming like a complete and total ass. Say, for instance, you own a small European fiefdom and can't decide which of your many châteaux you are going to gift to your godchild's au pair. Or maybe you're an obscenely wealthy geneticist who is having trouble narrowing down which obscure and extinct animal you want to bring back to life for your own amusement. Or you are just a regular person, overwhelmed by a surplus of stupendously ripe, end-of-summer tomatoes.

Don't get us wrong—we're not complaining. But for a few weeks at the end of summer, you too may be facing a garden full of—or a local market bursting with—many, many mind-blowing tomatoes.

We have that quasi-problem solved: Make a warm tomato salad.

But before you ask, we know what you're thinking: Why apply heat to an already awe-inspiring thing that has been soaking in the sun's heat all summer?

Think of it this way. Yes, the tomatoes that are available in much of the world at this time of year are insanely good. But if little Simone Biles had been content with insanely good, she might never have become the very best, right?

So, trust us and take your tomatoes to the next level by blistering them over some heat. Add a little avocado, some beans, toasted sunflower seeds, and you too will be doing a double-layout-with-a-half-twist-into-a-back-handspring.

And then on to other problems. Like counting and cataloguing your extensive collection of Fabergé eggs.