The Perfect Bloody Mary

Image Credit: ©Chip Klose

Image Credit: ©Chip Klose



  • 1 1/2 cups organic vodka

  • 3 1/2 cups tomato juice

  • 2 tbsp fresh lemon juice

  • 1 tbsp prepared horseradish

  • 2 tsp Worcestershire sauce

  • 1 tsp Tabasco sauce

  • 6 small celery stalks

  • Pinch of celery salt

  • Salt and pepper to taste



  • Combine all ingredients and add salt to taste.

Watermelon and Tomato Gazpacho


Recipe by Andrew Luzmore

Serves 2




  • 3 cups watermelon, cubed

  • 1 1/2 cups tomato, chopped

  • 1/2 shallot, roughly chopped

  • 1 tbsp extra virgin olive oil

  • 1 tbsp sherry vinegar

  • 1 tbsp chopped basil or cilantro

  • 1 tsp salt



  • Combine all of the ingredients in a blender and pulse until very smooth (depending on the size of your blender, you might need to do this in two batches).

  • Pass the soup through a fine-mesh strainer and chill in the refrigerator for 2 hours or until very cold.

  • To serve, garnish the soup with more diced watermelon, tomatoes and a drizzle of olive oil.


Yes! Tomato Tartine, Goat Cheese, Blueberry & Basil

Tomato Flatbread (1).jpg

Serves 6



  • 6 slices sour dough

  • 6 oz fresh local goat cheese

  • 1 bunch fresh basil

  • 1 ½ cups fresh blueberries

  • 1 lb tomatoes

  • 2 cloves garlic

  • 1 lemon

  • 3 sprigs fresh thyme

  • Olive oil


  1. Toast each slice of bread until golden brown. Gently rub each slice with the fresh garlic & fresh thyme sprigs, then brush lightly with olive oil. Season with salt and pepper and set aside in warm spot.

  2. Slice the tomatoes into sizes you believe will sit nicely on top of the toast. Toss the tomatoes in a small bowl with a little olive oil, salt, & pepper. Set aside.

  3. Spread each warm piece of toast with the fresh goat cheese. With your fingers gently tear the basil leaves into small pieces and press into goat cheese on toast.

  4. Carefully distribute the tomatoes and blueberries. Season again with salt and pepper, garnish with basil and finish with a squeeze of lemon juice. Serve immediately


Chilled Cumin-Spiked Tomato Soup

Recipe from “Sylvia’s Table” by Liz Neumark

Ingredients (serves 4-6):
2 tsp cumin
2 lb ripe tomatoes, cored and coarsely chopped
1/2 cup chopped red onion
1/4 cup plus 2 tbsp chopped fresh cilantro
Juice of 1 lime
2 tsp salt
1 cup Greek yogurt
1 cup ice water (optional)

1) Toss the cumin in a small skillet over low heat, stirring, just until fragrant, 1-2 minutes; do not let it burn.

2) Combine tomatoes, onion, and 2 tbsp cilantro in a blender and puree until smooth. Transfer mixture to a large bowl; add the toasted cumin, 2 tbsp lime juice, and salt and stir to combine. Refrigerate the soup until it is thoroughly chilled, at least one hour.

3) Meanwhile, puree the yogurt and remaining cilantro in a blender until smooth. Cover and refrigerate until ready to serve. Before serving, adjust the soup to taste with additional salt and lime juice; add ice water as needed if you would like a thinner texture.

4) Divide the soup among individual chilled bowls and garnish with a generous swirl of cilantro yogurt.

Kale with Rice and Tomatoes

1/2 cup long-grain rice
1 large bunch kale
1 tbsp olive oil
1 small garlic clove, minced
6 large plum tomatoes, seeded and chopped
Freshly ground pepper


  1. Bring 1 cup water to a boil in a small saucepan; add a big pinch of salt and rice, cover, cook over low heat for 20 minutes, or until water is absorbed.
  2. While the rice is cooking, remove the kale leaves from the ribs and rinse and drain them well. Chop the leaves finely.
  3. Heat the oil in a large heavy skillet over medium-low heat; add the garlic and stir until it is golden, about 1 minute. Raise the heat to medium, add tomatoes and kale and cook the mixture for 3-5 minutes, stirring, until kale is tender.
  4. Fluff the rice and combine it in a serving dish with the kale mixture; season to taste with salt and pepper.
Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

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Donna's Tomato Pie

© Some rights reserved  "Tracy Williams" , Flickr Creative Commons user   Recipe courtesy of Donna Machinist

© Some rights reserved "Tracy Williams", Flickr Creative Commons user

Recipe courtesy of Donna Machinist


Pie crust
1 leek, white part only, sliced
5-6 large tomatoes, sliced
1 tbsp butter
1/2 cup mayo
1/2 cup Parmesan cheese
1 egg

1. Bake crust for 8-10 minutes at 375 degrees. Remove and allow to cool. 
2. Saute 1 leek (white part only) in 1 tbsp butter. Spread leek mixture in bottom of pie. Cover with sliced tomatoes.
3) In a small bowl, mix together mayo, cheese, and egg. Spread on top of crust.
4) Bake pie at 375 for approximately 30 minutes, or until golden brown.

Eggplant & Cherry Tomato "Pizzas"

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

"Usually you have to pry me away from bread. I'm not one to ever leave it out of recipes, but sometimes you just have to use up those veggies. Let's do it in a delicious way.

These little eggplant mini pizzas are perfect for summer get-togethers. This is an easy and fun recipe to get kids or guests of any age involved." 

1 Eggplant- cut into 1 inch slices
3 Cloves garlic
2 Cups mozerella
1 Pint of cherry tomatoes- cut in half
1 Bunch of shredded fresh basil
Olive Oil
Crushed red pepper, salt to taste
1 shallot

1. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

2. Line eggplant rounds on baking sheets and brush with olive oil and sprinkle with salt. Bake for 15-20 minutes.

3. Mix 2 tablespoons of olive oil with minced garlic, shallot, salt, and crushed red pepper. Brush the olive oil mixture on the cooked golden eggplant slices. 

4. Turn the oven to the broil setting. Assemble eggplant pizzas with mozzarella cheese and cherry tomatoes. Place the pizzas in the oven for 5-8 minutes, until cheese is melted and slightly browned. 

5. Finish pizzas with fresh basil.  Serve with a light crisp salad.