Pack all of summer's tomato flavor into jars of conserva to add sunshine to your winter.

Capturing all of tomatoes' greatness, to the last drop.

Merrill revisits an old friend.

A veritable Indian feast to spice up your weeknight supper.

Sliced tomato salad takes a dip in hot, nutty butter.

Amanda's delicate touch pervades this dinner.

Tomatoes are the beauty queens of summer: beautiful, a bit high-maintenance, and occasionally prone to bursting. And they're not afraid to break your heart: tomatoes just aren't worth eating in any season but the summer. As red as a hothouse tomato looks, it can't compare to the juicy, intense flavor of a sun-ripened sungold at farmers' market.

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

While we prepare our favorites from your haiku this week, we thought we'd share our own -- the FOOD52 staff (and Amanda's husband Tad, who wanted in on the fun) put on our thinking caps this week to bring you our best 17-syllable poems. The results were surprising -- we have more than one closet poet among us!