How Columbia restaurants are using tomatoes right now

Here in Columbia – and across South Carolina – we love our food festivals.

And the Palmetto Tasty Tomato Festival, set for Saturday, July 16 at City Roots, is a great excuse for us to celebrate the versatility of this favorite summer food.

Let’s count a few things we can do with tomatoes.

How to eat them

The Tomato Festival is a great opportunity for Columbia area restaurants to showcase how they’re using fresh tomatoes.

Here are a few dishes we’ve seen on menus:

LOCAL HEIRLOOM TOMATO FLATBREAD – with basil, black pepper parmesan and herb pesto – at Cellar on Greene. Order separately or substitute for a second course in Cellar’s $22 three-course menu. Go on a Tuesday and enjoy half off sparkling wines.

2001 Greene St. www.cellarongreene.com

GAZPACHO at Mr. Friendly’s has a smooth texture with a hint of heat. It’s topped with a swirl of cilantro sour cream.

2001 Greene St. www.mrfriendlys.com

We also like the gazpacho at Rosewood Market Deli. It’s chunky with yummy tomatoes, cucumber and peppers.

2803 Rosewood Drive. www.rosewoodmarket.com

HEIRLOOM TOMATO SALAD at Terra features City Roots basil, Box Car Creamery Rocket Robiola cheese, Phil Wingard’s heirloom tomatoes and balsamic-soaked red onion and thin-sliced peppers.

100 State St., West Columbia. www.terrasc.com

TOMATO CHEDDAR CASSEROLE at The Farmer’s Shed. You’ll also find stewed tomatoes, tomato and feta salad, or a tomato and cucumber medley on the menu rotation. You have to be quick to get the tomato pies, though – they usually sell out within three hours.

2514 Augusta Highway, Lexington. www.farmersshed.com

How to drink them

Just for kicks, Joshua Streetman, mixologist extraordinaire at Motor Supply Co. Bistro (920 Gervais St., www.motorsupplycobistro.com), came up with a few fresh-from-the-garden tomato cocktails just for Go Columbia. Our favorites:

LIQUID CAPRESE with muddled fresh red tomatoes and basil, dash of apple-infused white balsamic vinegar, maraschino liqueur, a bit over an ounce of good gin, dash of lemon juice, and agave nectar. Add ice and shake, strain into a cocktail glass. Garnish with fresh basil leaves and a slice of tomato.

TOMATO AND RHUBARB BOURBON COOLER with red tomato muddled with a sprig of thyme, 2 ounces rye whiskey, shot rhubarb liqueur, dash of honey (or simple syrup) and angostura bitters. Strain over ice in a rocks glass. Garnish with sliced sliced tomato and sprig of thyme.

YELLOW TOMATO COOLER with muddled yellow tomato, dash apple infused white balsamic vinegar, dash of simple syrup, shot apple brandy; add ice and shake. Strain into rocks glass and top with Cava. Garnish with slices of yellow tomato.

GREEN TOMATO G&T using Josh’s homemade garam masala-spiced pickled green tomatoes. In a tall glass, combine two ounces of good quality gin, a couple of dashes of Angostura bitters, a shot of the pickling water, top with tonic, and add ice. Garnish with a slice of pickled green tomato and lime.

How to use them at home

If you’re like me, you planted a couple of tomato plants – and now it is peak season and you can’t keep up with all the ripening fruit. Here are a few ideas on how to use extra tomatoes:

FREEZE THEM: Remove the tomato skins and stems. Take out the seeds and juice, drain the tomatoes and then slice and place into a freezer bag. Vacuum seal or remove as much air as you can from the bag before tossing it into the freezer.

GRILL THEM: Skewer whole small tomatoes or larger tomato quarters or halves and grill.

BROIL THEM: Take a few medium-sized tomatoes and slice about a quarter-inch off the top and just enough off the bottom so that they will sit upright in a pan. Remove the stem and core and place on a baking sheet. Brush with a little bit of olive oil, salt and pepper, and as much garlic as you like. Place under broiler until tomato skins begin to wrinkle (about 5 minutes). Remove from oven and sprinkle with grated Parmesan cheese. Put back in oven and broil until cheese turns golden brown.

DRY THEM: Slice thin and place a single layer on a foil-lined baking sheet, then brush with a mixture of 1/2 cup olive oil, 2 cloves minced garlic, and salt and cracked black pepper. Preheat oven to 150-175 degrees and bake 6 to 8 hours or until tomatoes reach your desired level of dryness. Let tomatoes cool before placing in glass jars and covering with olive oil.

MAKE A SKIN CLEANSER: Oh yeah. The acids in tomato juice are great for giving you a healthy glow. For oily skin, mix equal parts fresh tomato juice and aloe vera juice. For dry skin, use a ratio of 1 part tomato juice to 2 parts aloe vera juice. Rub a tablespoon of the mixture into your face and rinse with warm water.

SUNBURNED? Rub a slice of tomato over a new sunburn – but not one that’s blistering or peeling – to soothe the skin.