tasty tomatoes

› Recipe by Robin Fannon

› Photography by John Jernigan

You say tomato and I say to-mah-to. You say it’s a fruit, and I say it’s a veggie. No matter how you describe this delectable and versatile gift from nature, there is one thing we can agree on: It is incredibly nutritious and incredibly delicious produce. For starters, tomatoes help reduce blood pressure, guard against cardiovascular disease, reduce cholesterol and fight cancer. Lycopene is the antioxidant superstar here that obliterates free radicals from the body. The numerous delicious dishes that can be created with these gems—both raw and cooked—are part of every chef’s repertoire. Like berries and apples, tomatoes are consistently on the EWG’s (Environmental Working Group) “Dirty Dozen” list, indicating a high level of pesticide and insecticide use in chemical-based tomato farming, so it is best to purchase organic tomatoes whenever possible. They are at their juiciest and most flavorful during the warm, summer months, so, by all means, incorporate them into your summer recipes. All you need is fresh basil, a good quality olive oil, a crusty baguette and a pinch of sea salt and you have the basis for a great Mediterraneaninspired meal.

Yellow Tomato Gazpacho

4 lb yellow tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks

3 cloves garlic

1 medium yellow bell pepper, seeded and cut into large pieces

1 small red onion, cut into large pieces

1⁄4 cup red-wine vinegar

1⁄2 cup extra-virgin olive oil

Kosher salt and ground white pepper

Generous dash of Tabasco Sauce

FOR THE GARNISH:

Dollop of sour cream

Peeled and seeded chopped cucumber

Chopped cilantro

6 each red and yellow cherry tomatoes, cut in half

Roasted Heirloom Tomato Bruschetta

1 pint of baby (cherry) heirloom tomatoes

2 cloves of chopped garlic

1⁄4 cup crumbled Gorgonzola cheese

1⁄4 cup chopped fresh basil Olive oil

Salt and pepper rsvprobin.com

Purée tomatoes, garlic, yellow pepper, onion, vinegar, olive oil and Tabasco in a blender until smooth. › Strain mixture through a fine sieve into a bowl, pressing on the solids with a spoon in order to extract as much liquid as possible; discard the solids. › Season to taste with salt and pepper. › Refrigerate in an airtight container for at least three hours or overnight.

1 French baguette

Toss tomatoes and garlic together with olive oil, and roast for 15 minutes in a preheated 350°F oven. › Remove, and let cool. › Slice baguette on the diagonal, and lightly toast. › Top with tomato mixture, and enjoy!