When a former Jersey girl tells you that she likes tomatoes, there’s a good chance she is not kidding. I would go so far as to say there’s just one time of year when tomatoes are truly worth eating, and that time is now. This is when I celebrate tomatoes; the rest of the year I just go through the motions. 

If I had a saying for this time of year, it would be something like this: “Thank you, sun; thank you, rain; thank you, farmers; and thank you, Vitamix.” Everything ripening, with celebrations of local peaches and tomatoes wherever you turn. A season of gratitude. Here are two recipes from a collection I make only at summer’s end, one requiring a high-speed blender, and the other just a good sharp knife.

I. The first recipe, from cooks.com, is a magnificent raw tomato sauce. If you cannot get Jersey beefsteaks, substitute the largest, juiciest heirloom tomatoes you can find.

• 3 large Jersey beefsteak tomatoes, seeded and chopped
• 3 cloves of garlic, minced
• 1/2 cup packed fresh basil leaves, chopped coarsely
• 1/2 cup best-quality olive oil
• 2 Tbsp. red wine vinegar
• 1 tsp. Kosher salt
• 1/2 tsp. red pepper flakes
• 1 cup fresh mozzarella, diced (substitute vegan mozzarella if preferred)
• 1/2 lb. linguine or other pasta

Combine the tomatoes, garlic, and basil in a large bowl. Add olive oil, vinegar, salt and pepper, and mix well. Then add the mozzarella and toss gently. Cover and leave at room temperature for 1-4 hours. Longer is better. 

Then cook linguine (or your pasta of choice: homemade, gluten-free, whole-grain, spaghetti squash) in lightly salted water until barely done. Drain and pour into a serving bowl. Pour the fresh sauce over the pasta, toss lightly, and serve immediately. Serves 2-3. You can also spoon this sauce onto a baguette and broil for 45-60 seconds.

II. The second recipe is for golden gazpacho. If you cannot find yellow (or orange) tomatoes, use whatever is piled highest in front of the produce section. I love how simple this recipe is, and how the sweetness of the tomatoes is enhanced with red pepper and balsamic vinegar. Everything in this recipe is paired: tomatoes and peppers, garlic and onion, oil and vinegar, salt and pepper. I have a dozen terrific gazpacho recipes, but if I had to pick a favorite, this would be the one.

Ingredients
9 medium yellow tomatoes, quartered 
2 additional tomatoes, chopped small
1/2 red pepper, cored and seeded
2 medium-sized cloves of garlic, peeled
1 medium white onion, peeled and quartered
2 Tbsp. extra-virgin olive oil
2 tsp. balsamic vinegar
1 tsp. Kosher salt
1/2 tsp. cayenne pepper

Directions
Set aside the two chopped tomatoes. 

Add the quartered tomatoes only, red pepper, garlic and olive oil to a Vitamix (or other high-speed blender), and spin on high for 30-45 seconds until smooth. Add oil and vinegar, salt and pepper, and blend for 10 seconds more.

Pour into a pitcher, and stir in the chopped tomatoes. Refrigerate 2-24 hours to blend flavors. To make a big impression, serve in stemmed glasses. Serves 8-10.