Tomatoes-wise, the cherry one has my heart. The sweetest garden morsel in a manageable pebble size—you can put a handful in your mouth, which I often do.
Now is when I tell you about my new cooking jam: the galette. Kinda like a pie, but messier and lazier and incendiarily delicious. The dough, which bakes up all beautiful and buttery, is slapped together in a big bowl. The innards are whatever you want them to be (I did cherry tomatoes, goat cheese, and pan-fried leek). Rolling pin the crust flat, pile wonderful food stuff in the center, and then lovingly fold it all up like a baby in a blanket. It’s the oven, really, that does all the work.
But there is freedom to the galette. Fuck the recipes. Make whatever kind you want. Peaches and blueberries? Squash, pine nuts, and pecarino? Yes and yes. It’s all good.
Just know that if you have flour/butter/something in season to put inside, then a brilliant meal is always achievable.
Not pretty looking, necessarily—but pretty in your mouth!