I've been making tomato sauce from the plums/romas:
Shown above is a quick sauce made from sauteed onions, mushrooms, fresh tomato puree, garlic and Italian seasonings, served on top of "zoodles" (spiralized zucchini sitting in for noodles). Scroll down to the description of zoodles in this post.
I have a zucchini glut so also used some stuffed served with tomato sauce on top. I sliced a medium zucchini into chunks then hollowed the slices out with a melon-baller, and did a thinner zuke "boat".
Here they are stuffed with a tofu "ricotta", fresh herbs and sun-dried tomatoes:
They were great with the simple tomato sauce.
However, when the tomatoes are the sweetest most delicious heirloom varieties, simply sliced is the ticket for me. A 14 ouncer heirloom took center stage on my lunch plate today:
Yesterday's feature was slightly smaller but oh so delicious:
Both lunches were served with an adapted version of the Whole Foods' Health Starts Here Broccoli Salad with Almond Chili Dressing.
Source: http://blog.susanscooking.com/2011/08/07/tomatoes-galore.aspx?ref=rss
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