Our Five-Star Tomato Tart

Good morning. This is Tejal, filling in for Sam.It’s August in Los Angeles, which means that if I can get my hands on a truly perfect tomato, I will slice it, salt it, flood it with olive oil and eat it just the way it is. I could do this all summer long but, let’s be real, I won’t. Just because it’s late summer doesn’t mean that every single tomato I come across is ideal for eating this way — and that’s OK!Bless…