How boring would the world be, especially the culinary world, without tomatoes. The juiciest aren't necessarily the best -- in fact, to utilize a tomato at its best one needs to get the excess out of there. Cut off the top and turn it upside down and squeeze it to do so. The meaty tomatoes are the best: firm and ripe, important qualities in so many aspects of life. Here in honour of firm, ripe tomatoes are two recipes, one of which from a mighty fine tomato in his own right, Mr. Dave Lieberman. The first is a Sicilian recipe and there's a lot to say about Sicilians and their firmness and ripeness. Pomidoro alla Siciliana Tomatoes, one kilo Sea Salt Virgin Olive Oil Onions, finely chopped about a quarter cup Garlic, finley chopped two cloves Bread crumbs from two slices of Italian or French bread Anchovy filets, four, rinsed, dried and finely chopped Tuna Fish, in olive oil about 250 grams chopped Basil, about three tablespoons, chopped Capers, washed and dried, about two tables...