After fruitless searches of the farmer's markets, I gave up and bought a case of tomatoes at the Co-op so I could make gazpacho, a cold tomato soup. I love to make it for late summer dinners; it is perfect with fresh corn and butter, maybe sausages on the side. It freezes well, and tastes good as an appetizer in the early fall; it is also a healthy fall-back vegetable on nights when I am cooking dinner from the freezer and pantry.
To make gazpacho, toss into the blender, in order:
3-4 gloves of garlic, peeled and chopped coarsely
1/2 a large onion, chopped
1 medium cucumber, peeled and cubed
4-6 beautiful red tomatoes, chopped into 8 or 12 pieces
1 tsp each cumin and oregano
1/4-1/2 cup red wine vinegar
1/4 olive oil
Blend thoroughly and salt to taste. Refrigerate until ready to serve, or freeze for later use (leave a little room for expansion in the jar or container).