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- Hi guys. It's late summer, and it's hot. Time for tomatoes. In fact, in Spain they harvest so many tomatoes this time of year, that they have not choice but to throw them at each other. It's a good problem to have, but here in California, we don't have that problem. We're in a drought, so we don't throw our tomatoes, we eat them. My favorite place to get tomatoes is the farmer's market, because there are a ton of heirloom varieties, and they're always super fresh. There's no real trick here, you just want one that is soft to the touch, but no bruises. Heirloom tomatoes are awesome, because they're basically from farmers who handed down the seeds to their kids, and their kids, and their kids, so they're not genetically modified, and because of that, they are funky. These are perfect. Let's go make some stuff. We're going to start off by making a tomato salad. It's super simple. I'm going to slice these tomatoes to about a half an inch thick, and you can see that they have these really great shapes. These heirlooms are just a lot more interesting than your average beefsteaks. Here's where we're going to use a nice little trick. We're basically going to have the salt do the work for us, so I'm going to sprinkle it straight onto the tomatoes, and I know it seems like a lot, but the salt is actually going to just draw the liquid out, and it's really going to highlight the flavor of the tomatoes, and really make the flavor pop. We're just going to give it a nice little toss, and then give it one more sprinkle. Don't worry about your tomatoes just being super salty, 'cause a lot of the salt is just going to drain right out with the excess moisture. Now we're going to make a really simple herb oil. We're going to use all fresh herbs that I'm actually going to pick from my own herb wall, because we're at my house. We're basically going to make a little herb paste. We're going to us a mortar and pestle. I'm just going to sprinkle a little bit of salt on here to help it break down, and get to grinding. Now that we've got our nice thick green paste done, we're going to transfer it into this cute little vessel, and we're just going to add some olive oil. Now we're just going to plate it up. Just drizzle on a little bit of our fresh herb oil, and then I'm just going to finish by topping it off with some herbs, and we're going to make some gazpacho, so I'm going to bring these beefsteaks over to my beef cakes. This is Brad, and that's Tony. We need to squash a lot of tomatoes for gazpacho, so in an ode to La Tomatina festival, we're going to throw some tomatoes. I'm going to put these down. Oh God.
- Oh boy.
- Does one of you guys want to try?
- [Voiceover] Ugh.
- [Voiceover] Yeah.
- This is great, a great stress relief.
- Okay, I think this is perfect. You guys sit tight. I'm going to go and make us some gazpacho. All right, so that was perfect. Now we have our tomatoes all ready. We're going to add in some fresh strawberries, we're going to add some cucumber, and red bell pepper, red onion, scallions, jalapeno, and just a pinch of salt, and blend. Lastly, I'm going to add some lemon juice. Okay. I'm just going to garnish with some scallions. Our gazpacho's all done, and now I need a drink. I think I'm going to make them with some green tomatoes. All right, I made some green tomato bloody marys.
- So now we got--
- [Voiceover] tomato bloody marys, tomato gazpacho, and tomato salad.
- [Voiceover] I've never actually had gazpacho.
- Me neither.
- It's the best I've ever had.
- I'm honored. Glowing accolades, so we took these beautiful tomatoes and made a salad, and a gazpacho, and bloody marys. I hope you like tomatoes.
- I'm into tomatoes.