Feta tomato salad: Arrange sliced fresh tomatoes on a platter and top with chopped or small leaves of fresh oregano and crumbled feta. Drizzle olive oil and balsamic vinegar on top and season with salt and pepper.
Slow-roasted tomatoes: Cut tomatoes in half and put on a rimmed baking sheet, cut side up. Drizzle with olive oil and season with herbes de Provence, chopped garlic, salt, and pepper. Roast at 250° until shrunk by half but still juicy, about 8 hours. Serve on toasted baguette slices with fresh mozzarella.
Cherry tomato and garlic pan sauce: Sauté cherry tomatoes in olive oil with garlic, salt, and pepper until tomatoes pop, 5 to 10 minutes. Toss with pasta.