WITH VISIONS OF TOMATO WATER DANCING THROUGH MY HEAD

I had the best of intentions for this Smackdown. Truly I did. I collected all sorts of recipes and bought lots of fresh produce.

I even bought puff pastry for an array of veggie tarts. But you know what? Even though I said in the rules for this Smackdown that you had to do more than slice some tomatoes in a bowl, that's become my go-to summer meal lately, with a few variations, and I can't get enough of it.

This obsession dates back a few years ago when I was at my friend Becky's house. She grows some unbelievable heirloom tomatoes called Thomas Jeffersons, and had a bowl on hand when I stopped by. As much as I love tomatoes, I don't believe I've ever tasted any that were more amazing than those simple slices. When we finished them, with her permission, I lifted the bowl to my mouth and drained every last drop of their juice. In my taste memory, that is the very definition of "tomato water." Even though it is not that difficult to make actual tomato water (as long as you have some cheesecloth or a pillowcase on hand), I've been sticking to a simpler version of good local tomatoes in a bowl, and slurping up every last drop.

Last night's version included yellow tomatoes, Juliet tomatoes (they're the small oblong ones in the photo at the top of this post), some thinly sliced raw zucchini, a few sliced Kalamata olives, a rough chiffonade of fresh basil, salt, pepper, thyme, a drizzle of olive oil, and a splash of jerez (sherry) vinegar. I later added some Greek feta to it.

For an accompaniment, I made a bruschetta of sorts - OK, let's just call it a small open-faced veggie sandwich. Pulling some of my fig bread from last month's Smackdown out of the freezer, I smeared it with goat cheese, then added a variety of tomatoes, plus thyme and slices of marinated garlic.

Then I added some kalamata olives and shaved parm.

Here's what it looked like when it came out of the oven and I topped it with basil.

I'm lucky I don't have to please other palates around here, but this simple supper epitomizes summertime culinary satisfaction for me.

To all the participants for this month's Smackdown, I've checked out your entries and, as I knew I would be, am inspired by your efforts and creativity! You've all given me terrific ideas to use for the rest of my farmers market haul (peanuts and, sadly, zucchini blossoms not among them). There's definitely some tough competition for this month's contest. So I'll sleep on my decision, and I hope to be back tomorrow night to announce the winner. Thanks to everyone who joined in!

Love, eggy