Over the summer I’ve jammed tomatoes, dehydrated tomatoes, made a slow-baked (four hours) tomato sauce with roasted eggplant and garlic, and created an astoundingly simple yet delicious tomato sandwich with salted heirloom tomato slices enveloped between two slices of cracked-wheat sourdough bread slathered in mayo. Oh, and there was also that small pizza in my air fryer, featuring sliced tomatoes, basil from my garden, a splash of extra-virgin olive oil, and plenty of mozzarella and red pepper flakes.

As we head into fall it’s time for one last explosion of tomatomania before we pull our plants and have to live with the less-flavorful imported fruit on display at the market. I called on my longtime friend chef Christina Ng to help me with a bit of a seasonal tomato blowout we can all savor.

Ng came up with two great ways to enjoy the end of the season. The first is temporal — a gorgeous savory tomato galette meant to be enjoyed now with her salsa verde. The second takes us through the cooler months with a recipe that allows us to savor today’s fruit months from now — a fragrant, rich, tomato and peach chutney. Learn how to make both in my new story for The San Diego Union-Tribune.