Fruit and Vegetables from the Midi, Renoir.
My pear tomatoes.
Pesto, pesto, pesto.
First you get fruity, unfiltered cold pressed extra virgin olive oil--Lebanese is my current choice--and add to it a sufficiency of fresh mashed garlic, Parmeggiano cheese, pine nuts and black pepper. If you are purist, you grind the lot in a mortar, but if you are not, it is acceptable to whirl it in a food processor, making sure that you do not liquify it entirely. Correct seasoning. There. That is it, summer in a bottle. Eat the entire thing on bread fresh from the oven or it to a huge platter bowl of past. Share it with your beloved, your relatives, neighbours, the postman. The operative word is feast.