These tomatoes are so easy-and delicious and don’t require “summer” specimens to be used in this sauce that’s generously laced with garlic, chili flakes and ribbons of fresh basil. They can also be simply torn into pieces and placed on top of crispy fried eggplant slices, dusted with freshly grated parmesan cheese, and then baked- Or how about placing some cut, room temperature burrata on top of the tomatoes after baking with the eggplant- Or this sauce is outrageous on a Sicilian (sheet pan) pizza!! Trust me, I could keep going here…