Make tomato sorbet!
This is a completely made-up recipe, though you can find legit versions all over the Internet. My patio-grown tomatoes are so sweet this year, I wouldn't dream of adding any sugar. For that matter, I didn't add anything at all, except for the splish of olive oil the tomatoes were initially roasted with, and an almost equal volume of water to thin out the super-intense flavor of the resulting roasted puree.
If I had it to do over, I might stir in a whisper of lovely vinegar and maybe some perky "paprika" from Happy Quail Farms. Maybe even a pinch of salt (my Sonoma Gourmet sea salt arrived today!).
Procedure: Freeze the stuff. Take it out of the freezer after it solidifies and briefly swirl it in the blender to break up smoothly. Return it to the freezer for a little while to come back together, but not solidify again.
Oh, you wanna know what it tastes like? Tomatoes. TOMATOES.
Now, then. When life gives you bad poll numbers (Bush's approval rating is down to 36% this month, according to the American Research Group), probably because of the bloody quagmire called "Iraq," make a speech defending the bloody quagmire! Bloody brilliant.