Nothing says summer better than a bright red, vine-ripened tomato.

It’s a true sign summer is here when gardens are boasting of bright red and the produce sections of local supermarkets and farmers markets are filled with sweet and juicy ripe tomatoes. This means it’s time to take advantage of the versatile tomato when it’s at ultimate quality and make it the star of a summer meal.

Judy Lapeyrouse was in search of some firm, plump tomatoes to use in preparing her family’s Father’s Day celebration. On the menu was stuffed tomatoes with sausage served along the side of a fresh tomato sauce.

“My husband (Mike) was thinking about the stuffed tomatoes with ham his grandmother served when he was younger, but I don’t have her recipe so I decided I am going to fill it with a sausage stuffing,” said Lapeyrouse.

During the peak of the season, consider all the food flavor possibilities that pair well with tomatoes. Slice off the top, remove the pulp and fill with a stuffing of choice. Ground beef, sausage, shrimp, crab, chicken salad or pasta stuffed into a tomato, can lend variety to any summer menu.

Get creative and fill a tomato with corn maque choux for a star-stopper lunch or opt for a gourmet dish with a Greek-style stuffed tomato filled with olives, tomato pulp, cucumber and feta cheese.

For a light lunch on the healthy side, stuff a tomato with a creamy filling of chopped broccoli, low fat mayonnaise and sour cream.

Whether it’s sliced with a light sprinkle of salt and a splash of vinaigrette or topped with mozzarella cheese, fresh basil and a drizzle of olive oil, tossed in a salad, cooked in a casserole or filled with a stuffing, tomatoes offer a pleasing combination of flavor and nutrition.

Still not sure with what to do with the abundance of tomatoes? Prepare a scalloped tomato casserole, tomato quiche, tomato pie or salsa. Don’t forget to put the chill on summer with a cold tomato gazpacho.

Another of the Lapeyrouse’s family favorites is a fresh tomato sauce made with infusedolive oil and tossed with pasta. Grilled zuchnni and squash can be added for additional flavor.

“The tomato sauce can also be served as a dipping sauce with fried eggplant or zucchini,” she said.

“I always use fresh when it is in season. It gives the sauce a different taste all together,” she said.

John Boudreaux Jr. said the baskets filled with tomatoes looked so tempting he decided to buy a few to make a summer garden salad.