Fueled by a desire to support our local farmers (frequenting all of my local co-op markets, of course), I decide that the fabulous, crimson (you can take the student out of art school, but not art school out of the student) point-of-purchase display (brimming with NJ heirloom tomatoes) on the veggie table is too much to resist.  So I hastily (although, not without taking time to savor a fragrant whiff as I put each one in the biodegradable plastic bag) load 2 lbs. of these juicy delights into my basket and head to the “register” (I use this term loosely since it’s really just an overall-clad teenager with a scale and cigar box.)  Great, but now what?  I wasn’t planning to make the usual “basil, fresh mozzarella, and (you know)” or puttanesca sauce tonight.  So, what to make, what to make, what . . .