What to do with the pile of beautiful zebra tomatoes I returned to this sweltering afternoon?
Past ripe, the green streaked with gold became a fresh Bloody Mary:
Purée quartered ripe tomatoes in a food processor with a dab of sun-dried tomato paste, a squeeze of lemon, a hearty pinch of sea salt, and—this is optional—a few pitted Kalamata olives and the tiniest bit of anchovy paste;
Pour an ounce or so of iced vodka in a glass, add ice cubes, pour the tomato mixture over and garnish with celery and a tomato wedge, cracking pepper over the top (add regional variations as compelled).
Rather than salt, the tomato flavor comes through in this lighter version of my fruity drink of choice.
I like to simmer the remaining tomato mix and serve it under crab crakes (add a little vodka to the pan as it cooks).
Note: If you are relying on the drink for its restorative lycopene, you will want to simmer the tomatoes for ten minutes before puréeing.
Suggestions? Ways you like your Bloody Mary?