Like the last dregs of sweet ice cream dripping down the sides of a freshly pressed waffle cone we are lapping up every last bit of Summer. It’s true that nearly an entire month remains of the season but this week school starts and with the oldest darting off to Kindergarten this year, it suddenly feels like Fall is near. While I have no problem with the Fall, in fact it is my favorite season for eating, cooking and reliving childhood giddiness around holidays, Summer still remains and there is much more eating to do. Like those last few lingering tastes off the cone, these remaining days are often the sweetest.

There are birthday cakes to be made, parties to plan and pointy, poof topped hats to don. There are toes to be dipped in and cooled by the sea, sand to be rinsed off said toes, and bbq’s to be lit. There are more meals to be eaten outdoors and a few more strawberries to pluck from our few still-producing plants.

There are tomatoes.

These are the tomato days. When the curtain of summer just starts to draw. When the days are for sleeveless tops and the evenings require light sweaters. Tomatoes have graciously been working all season to provide us with a fruit so sweet, very little needs to be done in order to prepare them for dinner. Considering all the other activities that surround these tomato days this is indeed a gift.

In an evening when we lingered out in the sun well into the dinner hour I searched for something to make and quick (can you tell I’m not much of a planner?). I reached for a few slices of thick-cut bread, brushed them with olive oil and placed on the grill pan. While the bread was getting branded with deep, smokey grill marks I grated (yes, grated – as you would cheese) a large tomato right into a bowl.

When the bread was sufficiently crisped on the outside with a bit of tenderness still remaining I rubbed the rough outer crumb with a garlic clove, topped with a couple spoonfuls of the fresh, grated tomato and finished of with a few curls of Parmesan. Dinner was prepared, served and devoured with still enough time to linger in the last few drips of the sun.

Tomato Toast with Parmesan

serves 2-4
4 slices thick cut bread

2 Tablespoons extra- virgin olive oil

1 garlic clove

1 medium tomato

Parmesan

Brush both sides of the bread with olive oil. Place on a hot grill pan (or an outdoor grill). Grill until dark char marks sear the bread while the inside still remains a bit soft. This should take about 3 minutes per side.

While the bread is still warm rub a garlic clove over the surface of both sides of the bread. Set aside.

Using the largest side on a box grater, grate the tomato into a bowl.

Spoon a hefty amount of the tomato onto each slice of the bread. The bread will soak up some of the juice - this is exactly what you want.

Finish with a few shavings of Parmesan. You can use a vegetable peeler to get long, beautiful strands of Parmesan.

Sometimes you need a segue. Not one of those vertical scooter-like vehicles that automatically prompts a chuckle with visions of Paul Blart or Gob awkwardly motoring along (I apologize if you have not seen Mall Cop or Arrested Development. I also apologize for admitting that I have). A segue that gracefully closes the door on one thing while getting you excited about what is yet to come.

Currently I’m making the transition from Summer to Fall. In the last few weeks I’ve had a lunch of fresh tomatoes with shaved corn, basil and goat cheese while then enjoying a slice of apple pie for dessert. While I’m not complaining about either of these dishes, I’m feeling the pull of wanting to snatch up the last of the Summer’s bounty while yet being nudged into cold weather foods, with thoughts of cold, dark evenings, and *gasp* even the holidays.

With my mind leaning into the cold months eating raw zucchini, and fresh tomatoes feels somewhat uncouth. In an effort to seque to Fall while still saying my long goodbyes to Summer I created a meal that has a hand in either direction.

Bright Summer tomatoes blend with sun-dried tomatoes for added depth and warmth. Fresh herbs brighten while sweet paprika add a subtle smokiness that spurs up images of evenings in front of the fire. A thick hearty tomato paste that softens under the heat of pasta is again brightened with a casually placed pile of fresh arugula. Topped with freshly grated Parmesan and toasted walnuts it’s the perfect segue of the seasons.

Tomato Pesto

If you'd prefer to pass on the pasta slather this pesto on a sandwich instead. Perhaps grilled with a slice of Provolone.

1 medium tomato

½ cup sun-dried tomatoes (if using oil cured reserved 2 T of the oil to add in later)

1 garlic clove

½ cup fresh basil

1 tablespoon fresh tarragon (optional)

½ teaspoon sweet paprika

¼ cup toasted walnut halves

½ cup grated Parmesan

½ teaspoon salt

In the bowl of a food processor add the tomatoes and garlic. Blend. Add the remaining ingredients and blend to combine. Tast and adjust seasoning.

Toss this with pasta and top with Parmesan and walnuts. Or simply use as a sandwich spread or a fresh vegetable dip.

Here are a few other Film Fridays to peruse at your leisure.

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All images were shot using Kodak Portra 400 using a Canon A1 50mm 1.4. Digital images at the bottom of this post were taken with a 5d Mark II using a 50mm macro.

I have a favorite spot in Seattle that is quickly becoming favorite spot for many thanks to the attention of The New York Times and Bon Appetit. Of course the food and drinks have a lot to do with it as well.

The Walrus and the Carpenter is marked with a little blue cloud that hangs over the door that leads down a dark hall surrounded by reclaimed wood, exposed brick and eerie yet intriguing portraits. The ominous hall opens up to a bright scene flooded with people, cocktails and oysters. Buckets and buckets of oysters.

The interior is clean, modern with enough farmhouse rustic touches that allows you in sit comfortably. The space is tight, particularly in the kitchen. Yet they manage to produce plate after plate with such ease and grace it’s hard not to watch in awe.

Chef Renee Erickson’s (also of Boat Street Kitchen) food causes me to ignite with passion and inspiration with each visit. Although the menu is heavy on seafood and I have yet to embrace the beauty of eating things found in the sea I am still overwhelmed by the options. Her food is simple and inventive. The kind of food that causes one to stop talking, close your eyes and simply enjoy the bite.

The menu is arranged in categories of oysters, vegetables, seafood, meat, cheese and sweets. The plates are small and created for sharing. Allowing everyone to enjoy several tastes of many dishes with each visit.

On this particular night I was forced to rush out to my car and retrieve my camera to snap a few shots of tomatoes. Not JUST tomatoes but Billy’s tomatoes bathed in olive oil and vanilla bean. Tomatoes and vanilla, did you know they were friends? They really are.

Vanilla beans are suspended in a fruity olive oil and cause the sweetness of the tomatoes to play the starring role it so deserves. Behind the scenes the vanilla adds a floral perfume that gently reminds you that tomatoes are indeed a fruit (or are they a vegetable?). The soft acidic bite puts them back in their savory place. Crusty bread provides the perfect sponge to soak up the remaining soup of tomato juices, olive oil and vanilla bean.

If you do find yourself at the Walrus be sure to order a cocktail. I haven’t met one there that I don’t like. Also, it is a rare visit when I don’t order the chicken liver mousse.

One more thing. If you do go, call me. I’ll meet you there in a instant.

Happy Weekend.

Tomatoes with Vanilla and Mint

inspired by The Walrus and the Carpenter

3 perfect tomatoes

1/4 cup extra-virgin olive oil

1/2 vanilla bean

2 tablespoons fresh mint, chopped

sea salt

Slice the tomatoes in 1/4" rounds.

Combine the olive oil and vanilla bean.

Arrange the tomatoes on a platter. Cover the tomatoes with the oil. Let sit for at least an hour before serving allowing time for the tomatoes to marinate. Just before serving sprinkle with salt and fresh mint.

Serve with bread.

Also, I imagine a cool, tangy chevre would suit this nicely.