An elegant way to serve a tomato that I learned from my mother, z”l:
Slice the tomato. Put sweet or red onion in between each slice. Dribble with olive oil. Sprinkle with fresh basil or dried oregano (or any other favorite herb). Add salt and pepper to taste.
My easy kettle method for a simple sauce: Cut slits in the skins of the tomatoes. Place in a bowl. Pour boiling water, enough to cover. Wait 15 seconds. Peel tomatoes and place in a 2nd bowl. Drink up the remaining water; I’m sure it has some nutrients in it. Chop tomatoes; add fresh basil and/or sweet onions, maybe garlic or olive oil or scallions or parsley. You can serve this on pasta, rice or fish. I ate mine with some feta cheese.