Tomatoes lend themselves to a variety of cooking methods.

Each method gives the tomatoes different flavors, from smokiness after grilling to a caramelized taste when sautéed.

Roasting gives tomatoes an extra flavor dimension with very little effort. To roast tomatoes, cook them at 500°F. for 10 to 15 minutes or until the skins are plumped and just begin to split. Roasted tomatoes, seasoned with olive oil and herbs, can be made into sauces or soups. You also can dice them and toss them with corn to create a summer salsa or puree them with black olives to make a sauce for grilled steak or polenta.

Grilling tomatoes imbues them with a slightly smoky quality and starts to caramelize them. To grill sliced tomatoes, oil the grill or grillpan thoroughly. If desired, season the tomatoes. Then cook the slices 2 to 4 minutes, turning once, or just until the slices are heated through. Serve grilled tomatoes with bacon and eggs for breakfast; add them to hamburgers or other hot sandwiches, such as roast pork or barbecued beef; or serve them on top of a green salad.

Broiling halved tomatoes is a classic French and English technique. In Provence, broiled tomatoes are liberally seasoned with minced garlic, parsley, salt, pepper and olive oil. In England, they usually are brushed with butter and sprinkled with parsley. To broil tomatoes, season them and place them 4 to 6 inches from the broiler for 2 to 5 minutes. Broiled tomatoes can be served as a first course or as an accompaniment to any dish; they’re especially good with leg of lamb or roast beef.

Frying brings to mind green tomatoes cooked in seasoned flour and cornmeal or bread crumbs, but any firm, slightly underripe tomato can be given the same treatment. To fry tomatoes, slice them and pat them dry. In a shallow bowl, combine a little flour with salt and pepper. In another bowl, whisk one egg and a bit of water. In another shallow bowl, combine cornmeal or bread crumbs, salt, pepper and any other desired seasonings, such as grated Parmesan cheese, paprika or thyme. First dredge the tomato slices in the flour mixture. Then dip them in the egg mixture and dredge them in the cornmeal mixture. In a large skillet, heat some olive oil until almost smoking, then fry the tomatoes 4 to 8 minutes, turning once. Drain them on paper towels.

Fried tomatoes can be served with garlic mayonnaise and fresh lemon wedges as a first course, or along with bacon or ham. They also can be served as a side dish.

Sautéing tomatoes until they’re nearly caramelized brings out their sweetness. It’s a quick and easy way to prepare a side dish or sauce. For a side dish, slice or chop the tomatoes and season them with fresh herbs. Add chopped bell pepper and onion or zucchini; cook the mixture in olive oil 10 minutes or just until the tomatoes are barely soft but still hold their shape. For a sauce, cook the mixture 20 to 30 minutes or until it’s thickened.