Dreaming of Summer Tomatoes

The cold days of the end of winter get you dreaming of summer. And tomatoes. You can make these recipes with tomatoes you can find in a supermarket just to get a taste of summer, then make them again during tomato season for a true treat.

These recipes originally appeared in August 2008 in Missouri Life.

Heirloom Tomato Bruschetta

Courtesy of Sycamore Restaurant, Columbia, MO

Ingredients:

1 1⁄2 pounds heirloom tomatoes, diced
2 tablespoons basil pesto
1⁄4 teaspoon olive oil
Salt and pepper to taste

Directions:

Combine ingredients and season to taste. Serve at room temperature atop bread, preferably homemade, that has been brushed with oil, grilled, and rubbed with a garlic clove. This is also good as a pasta sauce or side dish.

Serves 6 to 8 as an appetizer

Heirloom Tomato Gazpacho

Courtesy of Sycamore Restaurant, Columbia, MO

Ingredients:

3 pounds heirloom tomatoes, diced (about 2 quarts)
1 cucumber, peeled, seeded, and diced small (about 2 cups)
1⁄2 medium onion, diced small (about 1 cup)
2 ribs celery, diced small (about 1 cup)
1 quart bottled tomato juice
1⁄4 cup red wine vinegar
1 teaspoon celery salt
1 teaspoon Tabasco
1 teaspoon salt
2 tablespoons cilantro, chopped

Directions:

Combine all ingredients in a one-gallon, non-reactive (plastic, glass, or stainless) container, such as a pitcher. Using an immersion blender, zap the gazpacho a few times until desired consistency is reached. Gazpacho may be served smooth, like a beverage, or chunky.

Serves 12

Heirloom Tomato Sorbet

Courtesy of Sycamore Restaurant, Columbia, MO

Ingredients:

2 cups water
3⁄4 cup sugar
1⁄4 cup sherry vinegar
1⁄4 cup vodka
2 teaspoons salt
1 teaspoon cracked pepper
4 pounds heirloom tomatoes, peeled

Directions:

In a small saucepan, combine all ingredients except for the tomatoes. Stir over medium heat until sugar and salt are dissolved. Set aside to cool. Process the tomatoes in a food mill to purée and seed them. Combine the tomato purée with the water-and-sugar mixture and freeze in an ice cream maker according to the manufacturer’s directions.

Serves 12

Note: Flavored or infused vodka, such as lemon or pepper, may be used. The vodka is optional, but since this recipe doesn’t use much sugar, the alcohol helps keep the sorbet from freezing rock-hard.