Juicy ripe tomatoes, picked off the vine in the middle of a hot July day and served while they still hold a bit of the sun's warmth: this is what we dream of in the cold winter months, when supermarket tomatoes are mealy and bland. During July and August, tomatoes are prolific in most parts of the country; if you've ever grown your own tomatoes you know that it's hard to eat them all before more come along. There are thousands of cultivars of the tomato plant, which yield fruit to meet many different growing conditions and seasons. Beefsteak tomatoes are large and round, a reliable sandwich-slice tomato, while plum (or paste) tomatoes are smaller, oblong, and have more solid flesh, making them ideal for sauces and paste. Cherry tomatoes are small, round, and sweet, perfect for tossing raw into salads or baking in quiches and tarts.