Head up to Glen-Ella Springs Country Inn, a Bed & Breakfast in Clarkesville, for the 5th Annual ­Tomato Festival on July 20 featuring tomato taste-­testing, ­tomato-themed arts and crafts, live music and a twilight ­supper, or to Crane Creek Vineyards in Young Harris on Aug. 23 for more tomato tasting along with local wine and music. And while you’re at it, give these tomato recipes a try.

Tomatoes Stuffed with Spinach
18 large Roma tomatoes
2 ounces unsalted butter
2 ½ pounds fresh spinach, chopped
3 cups smoked Gouda cheese, shredded
2 medium Vidalia onions
4 drops Texas Pete hot sauce (or 2 drops Tobasco)
2 teaspoons ground thyme
4 eggs, beaten
3 – 4 cups soft white bread crumbs
¼ cup Parmesan cheese, grated

Slice tomatoes in half, scoop out seeds and pulp, salt ­lightly and turn upside down onto paper towels to drain for 30 ­minutes. Sauté spinach in butter and a pinch of salt; let cool and squeeze dry. Combine spinach with Gouda cheese, ­onion, hot sauce, thyme, eggs and breadcrumbs; mix well. Stuff ­tomatoes with mixture and sprinkle the top with ­Parmesan cheese. Bake at 375 to 400 degrees for 10 ­minutes, or until tomatoes are heated through and tops are browned; serves 12.
Recipe courtesy of Glen-Ella Springs Country Inn

Tomato Basil Ice Cream
6 ripe tomatoes, peeled and seeded
Juice of 1 lemon
2 cups cream
3 chives, finely chopped
6 – 8 basil leaves, finely chopped
¼ cup tomato juice
2 eggs

In a food processor, mix tomatoes, lemon juice, cream, chives and basil until smooth; add tomato juice. Heat mixture over medium heat, stirring ­occasionally until bubbles form around edges. Beat eggs in a bowl. ­Temper eggs by adding a small bit of the hot mixture and beating well, then add the entire mixture back to sauce pan on stove. Cook over medium to ­medium-high heat until mixture thickens, about 7 to 10 minutes or to 165 degrees Fahrenheit. Cover and refrigerate at least 2 hours, and up to 12 hours. Transfer to ice cream maker and freeze according to manufacturer directions. Serve as a first course or in smaller portions as an intermezzo course before the main plate to clear the palate.
Recipe courtesy of Crane Creek Vineyards

Photo Courtesy of Marion Golden