Let’s See Red

Late summer is the peak season for tomatoes. When shopping, choose tomatoes that are firm, well shaped, fragrant and deeply colored for their variety. They should be free of blemishes, feel full and heavy for their size and give only slightly to gentle pressure.

Tomatoes should be stored at room temperature and used within a few days. Never put them in the refrigerator or their flesh will become mealy and lose flavor. Tomatoes can be ripened by placing them, along with an apple, in a paper bag with holes pierced in it for several days at room temperature, kept out of the sun.

It’s so easy to seed tomatoes. Here’s how: Cut the tomatoes in half crosswise, as you cut grapefruit. Holding the tomato half over the sink, squeeze the tomato gently and shake the seeds and juice out. Poke resisting seeds with your fingers.

Tomato Salad in Warm Balsamic Vinaigrette

Active Work and Total Preparation Time: 20 minutes

2 firm tomatoes, cut into 1/4-inch thick slices

4 paper-thin slices small onion, separated into rings

2 tablespoons extra-virgin olive oil

2 1/2 teaspoons balsamic vinegar

Coarse salt

Freshly ground pepper

1/4 cup crumbled Gorgonzola cheese, chilled

10 basil leaves

* Arrange tomato slices attractively in overlapping pattern on two dinner plates. Arrange onion rings over slices, dividing evenly.

* Cook oil, vinegar, salt and pepper in small skillet over medium heat until simmering, about 1 minute.

* Stir warm dressing and drizzle over salad, dividing evenly on 2 plates. Sprinkle with cheese. Garnish each with 5 basil leaves. Serve immediately while vinaigrette is still warm.

2 servings. Each serving: 214 calories; 365 mg sodium; 13 mg cholesterol; 19 grams fat; 8 grams carbohydrates; 5 grams protein; 0.86 gram fiber.

Bloody Mary Gazpacho

Active Work and Total Preparation Time: 25 minutes plus 3 hours chilling

Here, tomatoes end up in gazpacho, a version that draws inspiration from Bloody Marys. Clamato juice is the most flavorful option for this recipe.

2 large tomatoes, seeded, cut into 1-inch cubes

3/4 cup sliced celery

4 cups tomato juice, shaken well

2 tablespoons Worcestershire sauce

2 tablespoons prepared horseradish

1 tablespoon hot pepper sauce, or to taste

2 tablespoons lime juice

1/2 teaspoon salt

1/2 tablespoon freshly ground pepper

1/4 cup vodka, optional

Inner celery stalks with greens, for garnish

Lime slices, for garnish

* Combine tomatoes, celery, juice, Worcestershire sauce, horseradish, hot sauce, lime juice, salt and pepper in blender in batches, using juice in each batch. Transfer to large bowl. Chill at least 3 hours or overnight.

* To serve, stir well, add vodka if using, taste and adjust seasonings. Serve chilled, garnished with celery stalks and lime slices.

8 to 10 servings. Each of 10 servings: 30 calories; 542 mg sodium; 0 cholesterol; 0 fat; 7 grams carbohydrates; 1 gram protein; 0.56 gram fiber.

Warm Goat Cheese Bread With Tomatoes and Basil

Active Work Time: 15 minutes * Total Preparation Time: 20 minutes plus 30 minutes standing

This recipe makes a great lunch for two. The bread, cut in smaller portions, can be served with drinks, as an accompaniment to soup, on a buffet platter or with green salad.

TOMATO TOPPING

1 large tomato, seeded, diced

1/2 teaspoon balsamic vinegar

1/2 teaspoon extra-virgin olive oil

Coarse salt

Freshly ground pepper

2 tablespoons thinly sliced basil leaves

* Mix tomato, vinegar and oil in small bowl. Season with salt and pepper. Let rest 30 minutes at room temperature. Stir in basil; taste and adjust seasonings with salt and pepper.

BREAD

1 (7-inch) baguette, split lengthwise

1 tablespoon extra-virgin olive oil

1 teaspoon pressed garlic

1/4 cup soft goat cheese

* Put bread on baking sheet. Mix oil and garlic in small dish; heat in microwave oven 1 minute. Strain through fine sieve, pressing oil from garlic. Discard garlic. Combine garlic oil and goat cheese. Spread mixture over cut side of bread, dividing evenly. (Can be done several hours ahead and kept at room temperature.)

* Bake bread at 375 degrees, uncovered, until very warm, about 5 minutes.

* To serve, use slotted spoon to separate topping from juices and transfer to bread halves, dividing evenly and spreading to edge. Cut each piece crosswise in half or in smaller portions, depending on how you plan to serve it. Serve immediately while still warm.

2 to 4 servings. Each of 4 servings: 308 calories; 556 mg sodium; 13 mg cholesterol; 10 grams fat; 41 grams carbohydrates; 11 grams protein; 1.46 grams fiber.