by Laura McKissack
Photography by Ryan Donahue
It’s about to be peak tomato season, and I hope your garden will soon be bursting with tiny golden, green and red jewels. As in years past, since I’ll soon have more tomatoes than I know what to do with, I did some research for new recipes for this year’s bounty. Years ago, I had a martini at the now-shuttered-and-razed Highball in South Austin. The drink was made with vodka and house-made tomato water, and served with a basil leaf and a skewer of little mozzarella balls. It was as charming as it was delicious, and it reminded me of how my family sometimes eats fresh, ripe tomatoes: standing over the sink with the tomato in one hand and a shaker of salt in the other—too eager for that deliciously tangy juice to bother with cutlery or a plate. This adapted recipe celebrates the unbeatable flavor of the ripe tomato in that long-ago martini, with little interruption or fuss. Enjoy, along with several other options for using your abundance!