When tomatoes are tasty, plentiful, and too soft to be used in a salad, make this dish instead. They don’t all have to be the same color. Parsis usually serve these tomatoes with an egg topping. Cooked down a bit, they also make a fabulous barbecue sauce, especially if you increase the cayenne. Try parboiled baby back pork ribs blanketed with this tomato mixture and cooked in a low oven until they’re tender.