We couldn’t get the flavor of yesterday’s summer pasta out of our minds, particularly the just-cooked tomatoes, so sweet and meaty. Walking into the studio today, we knew just what to fix for lunch today: We warmed 1/4 cup of good olive oil in a big skillet over medium heat, added 2 thickly sliced peeled tomatoes, and salt and pepper. When the tomatoes began to soften and warm (less than a minute), we slid them onto a serving platter, added a handful of sliced cherry tomatoes and chopped mint and parsley. Then we sautéed quartered fennel similarly, but longer, until it was tender and golden brown. We dressed the fennel in olive oil with a good squeeze of lemon. A slab of French feta married the fennel and tomatoes, and was something rich to sop up the delicious juices.