I will start with tomatoes. Two options come to mind: tomato dip and tomato salad.
3-4 ripe tomatoes ( preferably on the vine kind, if not ripe, do not refrigerate, leave them on a counter for a few days)
1-2 cloves garlic
Cut tomatoes into chunks, and place into food processor with peeled garlic cloves. Puree, and then slowly add olive oil and salt. If you add too little olive oil, the dip will be thicker, but less flavorful. You can play around with adding dill, basil, parsley, either fresh or dried. It is usually good with matzah rolls, or as a simple condiment. It keeps well in the fridge.
4 ripe tomatoes, cut in wedges or chunks
1/2 red onion, sliced into rings
Toss tomatoes with onions and spices, drizzle with lemon juice and oil. This tastes better when it is prepared right before serving.
These are not too hard. I bet you do not even need to write them down.