One way I've been using fresh tomatoes this month is in curries. Thanks go to our English friend Nick, who made us a good tomato-chicken curry for dinner back at the end of August.
Curry of shrimp, cauliflower, zucchini, and tomato, with onions, garlic, and ginger
Tomato wasn't an ingredient I associated with curry, but it really adds freshness and natural sweet flavor to the sauce. The sauce itself I make using curry powders — garam massala from India via England, massalé from the islands of Mauritius and Réunion via France — with some cinnamon, cumin, turmeric, and cayenne added to balance out the flavors.
Chunks of fresh red tomato warming through in a curry sauce
The sauce can have yogurt, cream, or coconut milk as its base — or broth, or just water. It needs enough curry powder and spices in it to have a pronounced flavor and to thicken the liquid to a creamy consistency. Sautéed onions and garlic are indispensable. Early in the month, I made a curry with Guinea hen instead of chicken.
Curry of pintade (Guinea hen) with green peas and chunks of fresh yellow tomato
And then more recently, I decided to make a shrimp and cauliflower curry. That seemed like an unusual combination to me, but I found several recipes for such curries on the internet. I guess you can find anything you want on the internet. I added sautéed chunks of zucchini and chunks of fresh tomato, and it all went together really well.