Every meal at our house seems to include tomatoes except for breakfast. One of our favorites is Gazpacho, and the best recipe that we have found comes from our friend Sarig, the chef and owner of Zely & Ritz restaurant in downtown Raleigh. This recipe just gets better the longer it sits.
Sarig's Gazpacho (serves 6-8)
12 large heirloom tomatoes
1 leek or medium sized sweet onion
1 sweet pepper
2 tbsp salt
2 tsp black pepper
1/2 cup sherry vinegar
12 leaves basil
Dice tomatoes, onion, cucumber (peeled) and pepper (seeds and ribs removed). Mix in large bowl, add salt, black pepper and vinegar and stir until well combined. Let marinade in refrigerator for 24 hours. Add basil and puree in a food processor fitted with a metal blade. Garnish with cherry tomatoes and a swirl of pesto.
A sample of the fruits of our labors.