My quick and easy tomato recipe is a Caprese salad with a good loaf of bread, or cube and toss the bread into the salad for a panzanella -- no cooking necessary.
In a large bowl mix together tomatoes cut into chunks with minced garlic, red pepper flakes, and salt (all to taste). Drizzle with a healthy amount of extra virgin olive oil and toss well.
While the tomatoes and seasonings "marinate," cut or tear fresh mozzarella into small bite-size pieces and slice up large basil leaves--your call on what you want for a tomato/basil/mozzarella ratio.
Add mozzarella and basil to bowl with tomatoes and mix well. Taste and add more salt if needed, then serve with slices of bread to sop up the juices.
If going for panzanella, add a bit more oil at the beginning, then cut the bread into small cubes and toss with the salad at the same time you add the cheese and basil. If you add it too early, it soaks up all the EVOO. By adding it later, it soaks up the tomato juices combined with the EVOO.
This, with a glass (or two) of red wine is my all time favorite summer dinner.
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