This tomato dressing is so perfect for this time of year that I can’t help sharing it with you. It couldn’t be easier to make – tomatoes, garlic, apple cider vinegar, paprika, fresh cracked mixed peppercorn, sea salt, and cold pressed extra virgin olive oil come together into a blend of vibrant, flavorful deliciousness. A total pleaser for the tomato lover and a great way to put use to summer tomatoes.

The diversity of the tomato world offers beautiful color and flavor variety to bring to the table. Vine cluster, roma, or heirloom tomatoes are wonderful, and if using cherry tomatoes, measure about two cups or two handful to make an equivalent of two medium tomatoes.

Keep in mind that different varieties have differing flavors – some sweeter than others – and even among the same group of tomatoes flavor can vary. That being said, the end results are always delicious. Fresh garlic and cracked peppercorn leads subtle spiciness to this dressing. I like to hand grind whole peppercorns in a morter and pestle.

A tomato is not just a tomato; it is something special. I love the way the Europeans romanticize tomatoes through the name they give it. The Hungarians call tomatoes paradicsom meaning paradise, the French call it pomme d’amour, meaning love apple, and the Italians call it pomodoro meaning golden apple. What do Americans say? Well, we certainly aren’t as poetic but I do believe we love them just as much, and depending on what part of the country you’re from, one might say tuh-MA-to, and another tuh-MAH-to.

Tomato Dressing is an old favorite we love to make time and time again. I’ve had people tell me they couldn’t stop eating it, and one person devoured spoon full after spoon full – ate it like a soup.

With all that said, I’d like to introduce or re-introduce you to my delicious tomato dressing recipe that I hope you enjoy.

Pomme D’Amour Tomato Dressing

Try this fresh slightly spicy tomato dressing on your next salad or as a dip with fresh vegetables.

Put all ingredients into the blender, except olive oil, and blend until mixed. While blender is still running slowly pour in olive oil, blend well. Serve immediately or store in a salad dressing bottle or container with a lid in the refrigerate. Keeps about 5 days. Shake or stir well before serving.

Makes about 1 1/2 cups

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A close look at the inside of a green kiwifruit, isn’t it stunning…

… and the golden kiwifruit is just as gorgeous.

I don’t own an ice cream maker. I considered purchasing one but decided to pass on the idea and continue using a simple technique to make ice cream and sorbet until I find that perfect ice cream maker someday.

In the meantime, here is the technique. Prep and cut the fruit into small pieces, freeze it, and then process the frozen fruit pieces in a food processor with any other ingredients the recipe calls for, and serve or refreeze. That’s it! The food processor does the churning work for me.

I’ve made kiwi sorbet many times and each time I love it more and more. Both green and golden kiwifruit sorbet are light and refreshing, so good and healthy, loaded with vitamin C, and a great treat to enjoy anytime. Green kiwifruit has a tangy tartness while the golden kiwifruit has a sugary sweetness. I prefer my sorbet lightly sweetened, if at all. I used just enough agave nectar to do the job, though feel free to use more agave, or sweetener of choice, if you like yours on the sweeter side. I like the bit of crunch and the attractive appearance the black seeds give each scoop.

Green Kiwifruit Sorbet

I used the tangy tart citrus flavor of lime juice to compliment the tart flavor of the green kiwifruit and used lime zest to harmonize with the natural color of this sorbet.

Wash, peel, and cut kiwifruit into small pieces. Spread chopped kiwifruit pieces on a cookie sheet and place in the freezer until frozen. Place frozen kiwifruit pieces, agave nectar, lime juice and lime zest in a food processor and process until creamy. At this point you can serve immediately as a soft-serve sorbet or pour the sorbet into a container, cover with lid, and return to the freezer for about an hour or so to allow it to firm up or until ready to serve.

Serves 4

Golden Kiwifruit Sorbet

Citrusy lemon compliments and balances the natural sweetness of golden kiwi and the yellow sprinkles of lemon zest blend nicely with the pretty golden pastel color of this sorbet.

Wash, peel, and cut kiwifruit into small pieces. Spread chopped kiwifruit pieces on a cookie sheet and place in the freezer until frozen. Place frozen kiwifruit pieces, agave nectar, lemon juice and lemon zest in a food processor and process until creamy. At this point you can serve immediately as a soft-serve sorbet or pour the sorbet into a container, cover with lid, and return to the freezer for about an hour or so to allow it to firm up or until ready to serve.

Serves 4

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Note: For those of you who own an ice cream maker, wash, peel, and cut the kiwifruit into small pieces and puree, along with any other ingredients called for in the recipe, in a food processor. Pour the kiwifruit puree into the ice cream maker and process according to manufacturer’s instructions. Transfer to a freezer friendly container, cover, and freeze until solid, at least 3 hours. Allow the sorbet to soften at room temperature about 30 minutes before serving.

Serving suggestions

• Scoop the sorbet into a glass or bowl and serve.
• Serve with kiwi slices or add color contrast using other fruit.
• Create a tropical sundae or banana split using kiwifruit sorbet

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