I've always loved fondues but they can be a little rich. Here's a version that cuts down on the fat but still provides all of the flavor. I love the goat cheese *Teleme from Redwood Hill Farm. It melts wonderfully in the bath of the tomatoes. Serve with good crusty peasant style bread, which you can use to dip. and scoop up the cheesy mixture. By Chef John Ash
A refreshing summer gazpacho kicked up with sherry wine vinegar. This recipe is from Savvy Restaurant in Connecticut.
Mario Batalia's recipe for a simple tomato sauce using canned tomatoes.