Teri, I don't really have one written down, but basically, when you're dealing with the great tomatoes of high summer, from your garden or farmers' market, it's best to keep things simple and enjoy their natural goodness.
Using plum tomatoes if you have them, or any good, meaty ripe tomato, dice them - if you're a true perfectionist, you can peel them and squeeze out the seeds and juice first, but it'll be fine if you skip that step. Mince a little garlic and onion and mix it in. Again, for perfection, I like to gently sautee this in a little olive oil first, not to brown but just translucent, to mellow the flavor. Stir the olive oil, garlic and onions in to the tomatoes, add a little salt and pepper, a little chopped fresh basil if you have it, and let them steep for a few minutes while you prep the bread.
Using Italian bread (or a Blue Dog baguette!), slice into long diagonals 1/2- to 3/4-inch thick. Rub one side with a smashed garlic clove, then toast them - using a cookie sheet in a hot oven if you have a lot - and drizzle with a little olive oil, the best you've got. Then spoon up dollops of the tomato mixture, letting any extra liquid drain off first. Serve and enjoy!
You can also use the very same tomato mix for a quick summer pasta, "salsa cruda." Make a batch of it. Then cook some spaghetti, drain it, portion it into warm bowls, and quickly dress the hot pasta with some of the tomatoes and their juice. Serve immediately and enjoy while the pasta is still warm.