Sal Marino

You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

Any plum-type tomato would work here. WHAT TO DRINK: A smooth red with good acidity, like the Marcarini 2004 "Ciabot Camerano" Barbera d'Alba, Italy ($18).

If Oxhearts aren't available, try Pineapple tomatoes; instead of Cherokees, use Rose de Berne. Go for color contrast.

A playful twist on the Bloody Mary, served frozen as a granita with a little vodka poured over. The Tolstoi is a full-flavored red hybrid tomato. If you can't find it, the Brandywine would also be delicious.

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.