tomato napoleons- slice the tomatoes as though you were going to use to put on a sandwich. Reassemble the tomato with "things" in-between each slice (herbs, sliced cheese, meats, leftovers). Depending on what you use you can serve cold, room temperature or heated. I like to salt/pepper each slice.
You can freeze the tomatoes whole in bags and use later for cooked products (sauces, soups, etc.). The skins slide right off when defrosting.