Maybe the farmer’s market tomato selection was too good to pass up or your own vegetable garden was extraordinarily bountiful this season, but you ended up with a surplus of tomatoes Don’t worry — there are plenty of delicious ways to make use of those crimson orbs of goodness.

Swipe through for ideas on how to use up those extra tomatoes.

Get some fresh mozzarella and make a caprese salad. Season sliced tomatoes with a leaf or two of basil and top with a slice of fresh mozzarella. Drizzle with good-quality balsamic vinegar and olive oil, and dig in.

Consider making pasta sauce, either for tonight’s dinner or to freeze for use later. You can find hundreds of recipes online, but in general, the simpler the better. For example, simply saute chopped onion in olive oil, then add in chopped up fresh tomatoes. Add salt and simmer for 45 minutes.

Make a tomato, cucumber and feta cheese Greek salad. Dice up the veggies, thinly slice a red onion and mix together with salt and olive oil. Gently mix in some feta cheese. You can add sliced olives and dried oregano, too, if you want to get fancy.

Consider making your own dried tomatoes for use throughout the year in various recipes. You can dry them in the sun if you live in a hot place with low humidity. Or you can oven dry them. Cut them in half, season with salt, place cut side up on a rack over a sheet pan and place in a 250-degree oven for 2-3 hours.

Summertime is gazpacho time. Toss chopped tomatoes, chopped, peeled cucumber, a small chile pepper, chopped onion, garlic, vinegar, and olive oil into a blender. Blend it up, and add salt, then chill it for a few hours before serving. It's Delicious!

Make a quick and easy salsa with your extra tomatoes. You'll also need onions, chilies, cilantro, and garlic. Toss these items into a food processor, and use the pulse function so you get chunks but not mush (unless you want mush; that’s fine too). Season with lime juice and salt.

Panzanella is a Tuscan salad that will use up and excess tomatoes and stale bread you might have. Chop the tomatoes and tear the bread into bite-sized pieces. Toss with sliced red onion, chopped red peppers (the jarred kind), capers, and chopped basil. Add olive oil, red wine vinegar, salt and pepper.