A recipe shared by Viv and Sam — master gardeners and champions of growing and eating delicious food.

This recipe was passed along to me a couple of years ago, and just as they recommended, I’ve come to love using it as a base for Chile Verde or Green Tomato Enchilada Sauce. It’s bright, savory, and the perfect way to make the most of those end-of-season tomatoes.

I know this seems strange, but run - don’t walk to try this. Surprising and fun, the idea now has my mind spinning for all the different ways this technique can be used. I served this herbed labneh with warm bread meant for mopping and the contrast of the cold tomato ice and the warm bread was perfection.

Oh these little guys pack a punch of flavor. Get creative with these, and I think you will find they pair amazingly with just about everything.

Truly delicious. The quintessential summer garden dish featuring all the big players - eggplants, tomatoes, onions, garlic, and basil.

In that summer heat, when it feels too hot to eat - this salad is my go to. Light but hearty, simple but delicious.

Bacon. Basil. Tomato. #summer

This almost feels like a stretch calling this a recipe - though it is one of my favorite ways to enjoy fresh-off-the-vine, peak-of-summer tomatoes. Store-bought will not do. Use the freshest tomatoes you can possibly find - either from a garden or directly from a farmer. Eye-catching, stunning, deliciousness that only is available for around 8 weeks during the peak of tomato season. Enjoy it while you can!