What to do with your late summer tomatoes, from pie to salad to preserving

If anything says "the end of summer," it's school buses and tomatoes. The bright yellow of the buses and the vivid colors of tomatoes - especially heirloom tomatoes - presage autumn's changing leaves with almost the same palette.

Naturally you'll want to make some salsa to can or freeze. Certainly you'll want to make your secret signature pasta sauce to warm up winter nights. And surely you'll want to enjoy tomatoes at their peak, whether your favorite way is in a drippy tomato sandwich or in a Caprese salad with milky fresh mozzarella and fragrant fresh basil anointed with your best olive oil. We have three additional ways you can enjoy fresh tomatoes this season: A cherry tomato conserve, a chicken-tortellini-tomato salad and a tomato pie topped with pimiento cheese.

Now's the time to stock up if you want tomatoes to use year-round in your kitchen. Whether you can them, freeze them or dehydrate them, a little bit of work