This was soooooo good. The pie crust (linked) is very, very good. I didn't even refrigerate it as directed, but it's very flaky and buttery. I should have drained the tomatoes better. The juices dissolved the bottom crust. It was sloppy, but delicious!
Slow-Cooker Beef and Tomato Stew from MarthaStewart.com. It turns out you can just throw the whole chuck steak in and then shred up the meat after everything's done cooking (although I removed it from the pot to do that and then stirred the meat back into the stew).
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.