Tomato Celebration Dinner

Tomato season is one of the most magical times of the year, and local California tomatoes are one of the most inspiring ingredients. As the season comes to an end in October, I like to host a celebration of the vegetable (fruit?) in all its glory with a menu featuring the food in different forms.

Menu:

• Spaghetti with fresh tomato and basil (NYT Cooking, topped with store-bought vegan Parmesan)

• Jammy tomatoes over whipped tahini w/ red lentil tortilla (wrap recipe)

• Tomato and zucchini tarte w/ vegan mozzarella (store-bought) (gluten free crust)

• "Caprese" towers -- chermoula eggplant (NYT Cooking), marinated cheesy tofu (recipe), roasted heirloom tomato, topped with basil and a balsamic vinegar drizzle over arugula