Tomatoes on toast is barely a recipe, which is exactly why it deserves to be written down carefully.
In August: a ripe tomato grated straight onto oiled bread with salt, eaten over the sink. In October: halved tomatoes roasted low and slow until they turn to jam, spread thick. In February: the jarred ones you put up in September, warmed with garlic, spooned over toast that’s been rubbed with the cut side of a clove.
The pantry is just summer, folded neatly and put in a drawer for later.