Have tomatoes to spare? We’ve got you covered, with recipes and ideas.

The tomato plants in my raised garden beds are heavy with fruit, so plentiful now that I just can’t keep up. My family and neighbors imbibed for a while, but now groan each time I nudge, “Eat more tomatoes!”

And should the weather hold, it looks like I could be picking them until mid-October — or later.

Related: Is your tomato harvest really late this year? You’re not alone.

So far this summer, I’ve made a few caprese salads, tomato omelets, BLTs, bruschetta with roasted tomato and brie, tomato-cucumber (also from my garden) salad, and just roasted up some super-sweet hybrid cherry tomatoes with garlic, oregano and onion without having any idea what I would be doing with them. (But oh, that SMELL!)

Former Denver Post food write...