What time is it? Tomato time!

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This time of year, our farmers’ markets are bursting with red, purple, yellow and orange tomatoes — from pint-sized Sungolds to heirlooms to robust sauce varieties. Since the summer bounty will only last for a few more weeks, we suggest you stock your pantry now.

Holly Jivin , the chef de cuisine at The Bazaar in Beverly Hills, tells us she is something of a tomato purist: “If it’s an amazing tomato, it should always just be eaten with olive oil, salt and pepper.” Our supervising producer Abbie Fentress Swanson throws tomatoes into a heavy saucepan with sugar and spices and cooks them into jam . I’m planning to use my haul to make Evan Kleiman’s fresh summertime tomato sauce . Juicing and freezing tomatoes is another way to stretch out the summer crop. You’ll avoid having to buy the less flavorful store-bought ones when you get the hankering for marinara sauce in the middle of winter.

One more tomato pro-tip: Save your hard-earned cash by buying seconds at the market. These slightly flawed “ugly” fruits and vegetables aren’t usually displayed on farmers’ tables so you’ll have to ask for them. But it will be worth your while. Seconds pack the same rich, deep flavors of their flawless-looking counterparts at a fraction of the price.

We want to see pictures of the tomatoes you’ve been growing and eating this summer. Share them with us on Twitter or tag us on Instagram . Our handle is @KCRWGoodFood.

Each summer, Chef Holly Jivin looks for tasty tomatoes and works them into the menu at The Bazaar by Jose Andres . This week, she’s eyeing the cherry tomatoes from Coastal Organics, Maggie’s Farms and Tutti Frutti. The sweet pint-sized tomatoes are perfect for a refreshing caprese salad. Find her recipe for Not Your Everyday Caprésé below.

Not Your Everyday Caprésé (Photo courtesy of The Bazaar by José Andrés) (The original image is no longer available, please contact KCRW if you need access to the original image.)