Nothing tastes more like summer than freshly picked vine-ripened tomatoes. At 7,000 feet, Park City farmers and chefs have mastered the art growing, picking, blending and using this fabulous fruit. Starting with a fresh Bloody Mary at the St. Regis Hotel and weaving down to Kimball Junction, Parkites praise the tomato.

Bartenders at the St. Regis Deer Valley, blend the 7452 Bloody Mary, named for the elevation, with fresh-squeezed tomato juice and local High West vodka. Th e bartenders make almost 3,000 a month! “Sunday brunch at the St. Regis is the best in the summer with the super fresh Bloody Mary,” says local veterinarian, Keri Bogardus.

In the valley of Park City, sits Copper Moose Farm. Master Gardener, Daisy Fair, explains, “Th e key to a great tomato, regardless of variety, is nutritionally complete biologically active, healthy, and well-balanced soil. AND, letting it ripen on the vine.” Daisy makes sure that every tomato grown on the farm has the perfect balance of sugary goodness and acidic content.

At Copper Moose Farms, they grow a variety of cherry, salad, full-sized and heirloom tomatoes. Tomatoes from Copper Moose Farms are served on the tables all around town and at local restaurants.

Copper Moose Farms grows the tomatoes inside their greenhouses. Being a member of the Copper Moose Co-op ensures fresh tomatoes, along with the opportunity to pick your own in the greenhouses. In mid-late August, the heart of tomato season, locals fill their own bags with juicy goodness fresh from the vines.

Located just off Highway 224 in the parking lot of Park City Mountain, Canyons Base is the summer Farmer’s Market. Running from the first Wednesday in June to the last Wednesday in October, rain or shine, the Farmer’s Market features fresh local produce — including tomatoes, live music, local artisans and more.

Down at the Boneyard Saloon, talented chefs, like Chef Jerry Garcia, incorporate the juicy fruit wherever possible to enhance the already tasty menu. Everything that comes off the wood-fired grill at the Boneyard Saloon, from the wood-fired bird to the veggie sandwich is better with a fresh slice of tomato.

Up at the Silver Star Café, Chef Dave Bible customizes the menus to incorporate fresh local tomatoes. Th e recipes vary from the simple to the complex, but always complement the sweetness of local tomatoes on small plates, salads and larger plates.

Located on Main Street, tupelo Park City believes in bold flavors, fresh ingredients and following the farm-to-table philosophy. “We’re constantly out there exploring, bringing something to your plate that you’ve never had before” explains Maggie Alvarez. Th is globally inspired restaurant offers dishes found nowhere else in town including Thai pickled tomato Nam Prik.

This summer, see for yourself how tomatoes take over the town.

By Julie Hooker