Add Tomato Tang to Your Table

(CBS)  Tomatoes are one of the great and bountiful fresh ingredients of the summer.

In late July and early August, you can find the best of almost all tomato varieties at your local grocery store or green grocer. Tomatoes add a fresh, tangy bite to almost any dish, whether you are using them as a centerpiece with a dish such as gazpacho, or if they're a supporting flavor in a sandwich like your summer BLT.

On "The Early Show" Monday, Seamus Mullen, executive chef and part-owner of the Manhattan eatery Boqueria, offered recipes for some of his favorite tomato dishes, so you can bring summer's garden bounty to your table:

Gazpacho de Tomates y Cangrejo

Tomato Gazpacho, Peekytoe Crab, Sweet Corn

For the Gazpacho:

5 Ripe tomatoes
1 Red bell pepper, seeded
2 TBSP minced shallot
1 clove of garlic
1 TBSP salt
4 TBSP Apple cider vinegar
1 TBSP sherry vinegar (can substitute red wine vinegar)
4 TBSP extra virgin olive oil

Combine all ingredients except olive oil and blend until smooth in a blender. Remove from the blender and whisk in olive oil by hand. Set aside to chill in the refrigerator for at least two hours.

For the Peekytoe Crab:
1/4 pound Peekytoe crab meat
Zest of 1 lemon
1 ear of corn, blackened in a cast iron pan or grilled and cut off the cob
1 TBSP fresh basil leaves, torn into small pieces
Salt and Pepper

Combine all ingredients and season with salt and pepper.

Ensalada de Tomates y Manchego

Salad of Heirloom Tomatoes and Manchego Cheese

1 QT Heirloom Tomatoes, blanched in boiling water, shocked in an ice bath and peeled
2 Stalks of celery, peeled and sliced on the bias
1/4 pound of Manchego cheese, thinly sliced
1 Cup arugula
2-3 leaves fresh basil for garnish

For the herbed croutons:
1 cup day old bread, cut in cubes
4 TBSP Olive oil
2 TBSP finely minced fresh herbs (basil and thyme)
1 clove of garlic, finely grated

Heat the olive oil over medium high heat; add bread and toast for 1 minute. Add garlic and toast for another minute and add herbs. Remove to a plate lined with a paper towel and season lightly with kosher salt.

For the Vinaigrette
1/2 Cup olive oil
3 TBSP balsamic vinegar
1 tsp Dijon Mustard
1/4 tsp diced garlic
Salt and Pepper

Combine all ingredients except olive oil. Whisk in olive oil and season with salt and pepper.

In a large bowl, combine everything except Manchego cheese and dress with the balsamic vinaigrette. Plate in serving bowl and garnish with Manchego cheese and fresh basil.

Pan Con Tomate

Serves 4

1 baguette, split in half then cut into 5" pieces
1 large ripe tomato, cut in half
1 clove of garlic, cut in half
Extra Virgin Olive Oil
Coarse Seat Salt

Toast or grill the bread. Rub each piece with the clove of garlic, just enough to impart the flavor. Then rub each piece with the half of tomato, again just enough to impart tomato flavor. Finish with a drizzle of olive oil and coarse sea salt.

For the LBLT

2 Slices of Country bread, toasted
6 slices of Lamb Bacon, crisped in a pan (can substitute double smoked bacon)
1 large heirloom tomato
2 leaves of bib lettuce
Mayonnaise
Herbed Yogurt

For the herbed yogurt, mix together:

1 cup of plain sheep's milk yogurt. (can substitute all natural plain yogurt)
1 clove of garlic, finely grated
1 TBSP minced basil
1 TBSP minced mint
1 TBSP fresh lemon juice
salt
Fresh ground pepper

Spread mayonnaise on one slice of toast and herbed yogurt on the other. Layer together tomatoes, bacon and lettuce, close the sandwich, cut in two and serve.