Tamar Adler’s book Something Old, Something New is filled with anachronistic dishes reimagined and revised. Gelée di pomodoro is found in a short section on aspic. It’s a gelatin made from tomatoes, basil, jalapeño, olive oil, and salt.

Balancing this piquant aspic atop sourdough, butter lettuce, and center cut bacon was my contribution. It tasted like summer in sandwich form.