Tomato Gelato with Olive Brittle

Peak tomato season: farmers market stalls overflow with wooden crates brimming with juicy cherry tomatoes, hulking beefsteaks, and imperfect, mottled heirlooms. To capture their vine-ripened intensity, we crush tomatoes with buttery Arbequina olive oil and sharp lemon zest, transforming them into a vibrant, creamy gelato. Dehydrated black olives fold into a caramelized butter brittle, adding a salted-candy crunch to the tomato’s fruitiness. It’s a scoop only summer can deliver.