TOMATO PIE

2-9" pie crusts,pricked and baked for 5 minutes @ 375

2- big tomatoes boiled briefly until skin is easily removed and drained on paper towels

1- big sweet onion(sliced) ‘vidalia is good’

1 ½ - cup mayo

8 oz sharp cheddar grated

8 oz monterey jack grated

fresh basil

salt & pepper

THE REST OF THE STORY

Cover bottom of crust with layer of onion,top with layer of sliced tomato,top with layer of basil and salt & pepper

Combine grated cheese’s and mayo. Spread mixture thickly over top and press down.

Bake at 350 until bubbles (about 30 min) Let cool before cutting. Garnish with fresh basil leaf in center.

Gourmet Magazine:

28- to 32-ounce can whole tomatoes with juice, chopped
1 large onion, chopped (about 1 cup)
zest of 1 lemon
1/2 c. sugar
1/2 c. cider vinegar
1/3 c. dried currants
1 1/2 t. mustard seeds
1/2 t. salt
1/4 t. cayenne
1/4 t. ground allspice
1/4 t. cinnamon

In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened
and reduced to about 2+1/2 cups.

Chutney keeps chilled, covered, 3 months. Makes about 2 1/2 cups.

1 teaspoon olive oil
1 clove garlic, minced
2 red bell peppers, medium, roasted, peeled, seeded, chopped
3 plum tomatoes, very ripe, peeled, seeded, quartered
1 teaspoon thyme leaves, fresh
salt/pepper, freshly ground
1 cup chicken broth, low-fat, or water

Brush large skillet with 1/2 teaspoon of the oil. Place over medium heat; add garlic. Cook 1 minute. Add peppers. Reduce heat to medium-low; cook 5 minutes.

Brush small skillet with remaining 1/2 teaspoon oil. Add tomatoes and thyme. Cook over medium heat until lightly browned, 5 minutes. Add to peppers. Season with salt and pepper to taste. Cook 5 minutes. Stir in broth; simmer 10 minutes.

Remove from heat; cool slightly. Blend in blender or food processor until smooth. Sauce can be frozen. Makes 2 cups

From The Philadelphia Inquirer

2 Large Onions, peeled and coarsely chopped (about 4 cups)
5 Cloves Garlic, coarsely chopped
1 Jalapeno pepper, seeded, stem removed, coarsely chopped
2 Tbs. All Purpose Flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. ground cumin
4 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped (about 6 1/2 cups pulp and juice)
1 can (14 1/2 oz.) low sodium, low fat veggie broth
1/2 cup dry white wine
5 sun dried tomato halves (not packed in oil)
1 can (12 oz.) evaporated skimmed milk
1/2 cup chopped fresh basil leaves

In a large kettle, saute onions (in your favorite sauteing liquid) very slowly until lighly golden. Add chopped garlic and jalapeno pepper and cook one or two minutes longer.

In a small dish combine flour, salt, sugar and cumin. With a long sturdy whisk, stir flour mixture into the onions and garlic. Cook for one minute, until flour starts to stick to the bottom of the pan. Stir in tomatoes, broth and wine, and increase heat to medium-high. Stir
frequently until mixture comes to a boil and thickens slightly. Add the sun dried tomatoes halves, reduce heat to low, cover and simmer for 35 minutes.

Puree soup in batches in a blender or food processor, stirring well after each batch. The soup should be thick and smooth. Return soup to the kettle and stir in the evaporated skim milk and basil. Heat on low until soup reaches a simmer. Serve hot or warm. Makes 10 servings.

2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. chopped, fresh oregano or 1/8 tsp. dried oregano
2 cloves garlic, chopped finely
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. pepper
1/4 cup vegetable oil
1 3/4 lbs. fresh tomatoes (about 4 medium), diced and drained
3/4 lb. zucchini (about 2 medium), diced
1 cup thinly sliced green onion
1 pkg. (10 oz.) frozen corn, thawed
1 medium avocado, diced

Combine the first 7 ingredients; beat in oil. Gently toss with remaining ingredients. Marinate at room temperature 1 hour or several hours in the refrigerator. Serves 6.

1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 (28oz)can Italian-style plum tomatoes,drained and chopped
1/3 cup dry white wine
2 teaspoons dried oregano leaves
3/4 pound med. shrimp -- cleaned
1 (4oz) pkg crumbled feta cheese
2 tablespoons chopped fresh parsley
1 (5.8oz) pkg "Near East" brand Roasted garlic and olive oil couscous or 1 (6.9oz) rice pilaf mix, prepared as directed

Cook and stir onion and garlic in oil in large skillet over med. heat 3 min. Add tomatoes, wine and oregano. Reduce heat to low; simmer 5 min. or until thickened. Add shrimp. Cook 3 min., stirring frequently, until shrimp are pink. Sprinkle with cheese, simmer 1 min. Stir in parsley. Serve with couscous or rice.

2 bunches fresh asparagus, cut into 1" sections
1 pint cherry tomatoes, quartered
16 oz. wagon wheel pasta
1/2 cup red wine vinegar
1/2 medium onion, chopped
2 cloves garlic, crushed
4 T olive oil
3 T prepared Dijon mustard
1 tsp dried basil
1 tsp dried parsley
black pepper
salt (optional)
parmesan cheese (optional)

Cook pasta according to instructions. Add asparagus for the last 2 1/2 minutes of boiling (not longer than this or it will be too soft). Drain and rinse with cold water.

Add tomatoes and onions and chill. Combine the remaining ingredients, and pour over salad when ready to serve. Add salt and freshly ground black pepper to taste. Sprinkle
parmesan cheese on top.

1 9-inch refrigerated piecrust
2 large fresh tomatoes skinned, seeded and chopped
1/4 cup green onions, chopped
1/2 cup Swiss cheese, shredded
1/2 cup cheddar cheese, shredded
2 Tbsp. flour
1 cup evaporated milk
2 eggs, beaten
Salt and pepper
1/2 tsp. dried oregano

Place tomatoes, green onions, and cheese in a bowl. In a separate bowl, whisk together flour, milk and eggs until smooth. Pour egg mixture in the tomato mixture and stir until mixed. Pour mixture into piecrust and bake at 375 degrees for 45 minutes. Allow quiche to stand for about 10 minutes before slicing and serving.

1 bunch spinach (about 1 pound)
8 ounces of mozzarella cheese, cut in 1/2 inch cubes
1/2 cup Kalamata olives, pitted
1/4 cup fresh basil, shredded
1 pound penne pasta
1/4 cup balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
Salt and pepper to taste
1/3 cup olive oil
3 large beefsteak tomatoes (about 1-1/2 pounds), cored

Bring a pot of water to boil. Preheat grill or a cast iron skillet. Stem, rinse and chop spinach. Transfer to large salad bowl with mozzarella, olives and basil. Add pasta to boiling water; cook for 11 minutes or until tender; drain.

Whisk vinegar, lemon juice, sugar, salt and pepper, and oil in small bowl. Cut tomatoes into 1/2" - 3/4" thick slices. Dip tomato slices into dressing. Grill 8 to 10 minutes, turning once. Reduce cooking time if tomatoes become too soft. If using cast-iron skillet, heat over medium heat. Cook slices 2 minutes, turning once.

Add drained pasta to spinach mixture in bowl. Toss with dressing and grilled tomatoes. Serve slightly warm.

1/2 cup sour cream
3 tablespoons finely chopped red bell pepper
2 teaspoons chopped fresh dill
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon sugar
20 large cherry tomatoes
2 small cucumbers, each cut into 8 (1/2-inch) slices
Fresh dill sprigs, if desired

Stir together sour cream, red pepper, dill, lemon peel, salt and sugar in small bowl. Cover; refrigerate at least 20 minutes.

Meanwhile, cut thin slice off top and bottom of each cherry tomato. Place tomatoes and cucumber slices onto serving platter; dollop each with about 1/2 to 1 teaspoon sour cream mixture. Garnish with fresh dill, if desired.

Makes 36 appetizers.

Mozzarella S'Mores

16 oil-packed sun-dried tomato halves, drained
2 to 3 tablespoons extra-virgin olive oil, if needed
1 ball of fresh mozzarella (8 - 10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers
barbecue forks or skewers

Place the tomatoes in an attractive serving bowl. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.

Set up the grill for direct grilling and preheat to high. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer - you'll burn your lips.

Top the cheese with a basil leaf and a piece of sun-dried
tomato and place a second piece of grilled bread on top. Eat at once.

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans, place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Balsamic Roasted Roma Tomatoes:
2 red Roma tomatoes, cut lengthwise
4 ounces balsamic vinegar
4 ounces extra-virgin olive oil
3 garlic cloves, peeled and cracked
2 sprigs fresh basil
2 sprigs fresh rosemary
Salt and pepper

Olive Oil Poached Tomatoes:
2 yellow Roma tomatoes
4 red grape tomatoes
4 yellow pear tomatoes
2 ounces extra-virgin olive oil
2 ounces balsamic vinegar
2 ounces water
2 ounces lemon juice

Green Zebra Gazpacho:
4 green zebra tomatoes, cored and cut into quarters
1/2 white onion, roughly chopped
3 whole scallions
2 cloves garlic, roughly chopped
1 serrano chile
1/2 cup cilantro leaves
1/4 cup parsley
2 limes, juiced
2 tablespoons kosher salt
1 teaspoon ground coriander
6 ounces water

Grilled Cheese:
1 yellow plum tomato, thinly sliced
8 slices white bread
4 slices white cheddar
4 ounces butter
Fresh herbs, as a garnish

To prepare the roasted Roma tomatoes, place tomatoes cut side down in small saute pan. Add the remaining ingredients and place over medium high heat on the stove. Simmer for 5 to 6 minutes while basting the tomatoes with the vinegar and oil. Hold at room temperature until assembling dish.

Prepare the yellow Roma tomatoes in a small pan and, add the extra-virgin olive oil, balsamic vinegar, water, lemon juice, and allow to simmer over medium heat for a few minutes. Add the grape and pear tomatoes and continue to cook for 2 more minutes. Remove from the stove and allow to cool for 2 to 3 minutes. Next, gently remove the skins from the tomatoes, and hold at room temperature until ready to serve.

To prepare gazpacho, combine all ingredients in a large mixing bowl. Allow to marinate for 1 to 2 hours. Add marinade to blender and blend until smooth. Refrigerate until ready to serve.

Assemble 4 cheese sandwiches. Place a slice of yellow plum tomato on the top slice of bread of each of sandwich. Using a cookie cutter cut the sandwich into a disk or favorite shape. Add butter to hot pan, and place one of the sandwiches tomato side down and cook until golden brown. Press the sandwich with a spatula to allow the tomato slice to inlay into the bread. Repeat process for all four sandwiches.

To assemble: In chilled individual bowls ladle 4 ounces of green gazpacho. Place a piece of yellow Roma tomato in the center of the bowl and a balsamic roasted red Roma tomato on top. Place 2 small yellow and red tomatoes in the gazpacho and put the grilled cheese on top of the Roma tomatoes in the center of the bowl. Garnish with fresh herbs such as basil, parsley, or chives.

8 (1 by 1-inch) bread cubes
8 medium-small ripe red or yellow tomatoes
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup pitted, sliced kalamata or nicoise olives
1/4 cup extra-virgin olive oil, plus more as needed
2 tablespoons chopped Italian parsley leaves
2 tablespoons julienned fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 large garlic clove, minced
Sea salt and freshly ground black pepper

Preheat the oven to 350 degrees F.
Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.

Increase the oven to 400 degrees F.

Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)

Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.

In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.

Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.

2 pounds green unripe tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil
Accompaniment: fresh tomato salsa, recipe follows

Preheat oven to 375 degrees F.
Cut tomatoes into 12 (1/2-inch thick) slices. In a shallow bowl, whisk together flour, salt, sugar, and cayenne. In another shallow bowl, whisk together egg and milk. In a third shallow bowl, coarsely crush corn flakes with hands. Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with corn flakes, pressing them to adhere, and arrange slices in 1 layer on a baking sheet.

In a 12-inch nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let coating burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in 1 layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes.

Serve tomatoes topped with salsa.

Fresh Tomato Salsa:
2 pounds red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeno chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and freshly ground black pepper

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper, to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

Food Network

2 pounds green unripe tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil
Accompaniment: fresh tomato salsa, recipe follows

Preheat oven to 375 degrees F.
Cut tomatoes into 12 (1/2-inch thick) slices. In a shallow bowl, whisk together flour, salt, sugar, and cayenne. In another shallow bowl, whisk together egg and milk. In a third shallow bowl, coarsely crush corn flakes with hands. Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with corn flakes, pressing them to adhere, and arrange slices in 1 layer on a baking sheet.

In a 12-inch nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let coating burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in 1 layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes.

Serve tomatoes topped with salsa.

Fresh Tomato Salsa:
2 pounds red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeno chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and freshly ground black pepper

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper, to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

6 medium tomatoes (about 2 pounds)
1/4 cup finely chopped green pepper
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/3 cup croutons
1 teaspoon salt
parsley sprigs
crumbled crisply fried bacon

Heat oven to 350 degrees. Wash tomatoes; remove stem ends.

Remove pulp from each tomato, leaving a 1/2 inch wall. Chop pulp to measure 1/3 cup. Stir together tomato pulp and remaining ingredients except parsley and bacon. Fill tomatoes with tomatoes cheese mixture. Place filled
tomatoes in ungreased baking dish, 11 x 7 x l/2 inches. Bake 20 to 25 minutes or until tomatoes are heated through. Garnish with parsley and bacon.

Reynolds Parchment Paper
2 1/2 cups flour
1/2 cup grated Parmesan cheese
1 tablespoon dried basil OR 2 teaspoons dried rosemary, crushed
1 tablespoon sugar
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1 cup chopped sun dried tomatoes
1 carton (8 oz.) nonfat plain yogurt
2 eggs, divided
2 tablespoons milk

Preheat oven to 400F. Line a cookie sheet with Reynolds Parchment Paper. Sprinkle lightly with flour; set aside.

Combine flour, Parmesan cheese, basil, sugar, cream of tartar, baking soda and salt in a large bowl. With a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs.

Beat together yogurt, 1 egg and milk until well blended. Add to flour mixture; stir just until a dough forms (do not over mix, scones will be tough).

Place dough on floured sheet of parchment paper-lined cookie sheet. Roll into a 10-inch circle. Cut dough into 12 wedges with a large knife or pizza cutter. Beat remaining egg; brush onto top of dough.

Bake 10 to 15 minutes or until golden brown. Serve warm.

Servings: 12

Cooking Light, Nov/Dec 1994

Vegetable cooking spray
1 Cup chopped onion
1/2 Cup chopped lean Canadian-style bacon
2 Cloves garlic, minced
1/4 Teaspoon ground cumin
1/4 Teaspoon ground pepper
15 Ounce can black-eyed peas, drained
14 1/2 Ounce can no-salt-added whole tomatoes, undrained and chopped
1/3 Cup minced fresh cilantro
1 Tablespoon finely chopped jalapeno pepper

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion and next 2 ingredients; saute 5 minutes. Stir in cumin and next 3 ingredients; bring to a boil.

Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover and chill 1 to 8 hours.

Yield: 3-1/2 cups (serving size: 1/4 cup).

1/2 cup green bell pepper -- chopped
1/4 cup onion -- chopped
1 clove garlic -- minced
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
2 tablespoons olive oil
1 cup long grain rice
1 cup tomatoes -- chopped & peeled
1 teaspoon salt
1 dash pepper

In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender. Stir in rice, chopped tomato, salt, pepper, and 2 cups water. cook covered over low heat for about 20 minutes or till rice is done. Makes 6 servings.

5 pounds tomato -- coarsely chopped (or 3 28 oz. cans
crushed)
1 large onion -- finely chopped
1 poblano chili -- finely chopped
2 jalapeno -- coarsely chopped
2 dried chipotle chiles -- or canned
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon cayenne
1 teaspoon black pepper
1 1/2 teaspoons salt

Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft and sauce is reduced by 1/4.

Puree in food processor. Strain through a sieve into a clean pot (for a chunkier catsup, don't strain). Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red. Store in refrigerator for up to 1 month. Freeze for longer storage.

1 cup tomato pulp
1 can corn
1 cup fresh bread crumbs
1 tablespoon vegetable butter
1 teaspoon sugar
2 eggs
Salt to taste

Add the butter and the sugar to the tomato and bring to a boil. Salt to taste, and pour very slowly into the beaten yolks, stirring constantly.

Add the corn and fresh, untoasted crumbs, and mix. Add salt to taste; then beat the whites until stiff and dry, and into them fold the corn-tomato mixture. Pour into an oiled baking pan, and bake in a medium slow oven about 30 minutes or until set; then remove and serve.

2-1/2 lb fresh tomatoes (about 5 large)
2 tbs vegetable oil
2 cups chopped sweet red peppers
3/4 cup chopped onion
1 tsp crushed garlic
1-1/4 tsp salt
1 tsp oregano leaves, crushed
1 tsp sugar
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley
8 oz spaghetti, cooked

Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 6-1/2 cups); set aside.

In a large skillet, heat oil until hot. Add red peppers, onion and garlic; cook and stir occasionally until softened, about 5 minutes. Stir in salt, oregano, sugar, black pepper and reserved tomatoes; simmer, covered, until
tomatoes are softened, about 7 minutes.

Increase heat; boil, uncovered, until sauce is thickened, about 5 minutes. Stir in parsley. Serve over hot cooked spaghetti.

2 hard-cooked eggs, coarsely chopped
1/2 cup chopped celery
1/4 cup finely chopped cucumber
1 tablespoon lemon juice
1 7-ounce can crab meat, drained and flaked
1/3 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
4 tomato cups

Combine the first 4 ingredients and dash pepper. Stir in crab, mayonnaise, and mustard. Cover; chill. Fill each tomato cup with about 1/2 cup of the crab mixture. Makes 4 servings.

BETTER HOMES AND GARDENS COOK BOOK 1981

This is one of my favorite ways to enjoy the season's bounty... very easy and great for varying according to your personal tastes. Try different herbs, different cheeses, add other veggies in ... it's good with thinly sliced onion and/or zucchini layered with the toms!

Preheat oven to 450. In a pie pan or tart pan, place 1 1/2 cups flour, 1/2 cup veg oil, 1 tsp salt, 1/2 Tbsp sugar, 2 Tbsp milk ... mix with your hands to make a dough and flatten evenly around pan. Bake for 5 minutes.

Meanwhile, slice up about three large ripe tomatoes, and put them on paper towels to dry them a bit. Mix 2 cups of grated cheese with 1/2 cup mayo (sharp cheddar is great, I also enjoy monterey jack... try crumbled feta cheese or blue cheese for a much bolder flavor)

When the crust comes out of the oven, drop the temp to 400. Layer the tomatoes in the crust (and other veggies if you want them!) ... sprinkle on salt, pepper, herbs (fresh garden basil is superb) ... then place dollops of the cheese mixture on top.

Pop in the oven for 30 minutes until the cheese is bubbly and golden. This is the hard part ... LET IT COOL before you eat it. It's better when it's settled down.

1 pkg. Regular Flavor Jimmy Dean Pork Sausage
1 tsp. ground fennel
3 cups water or stock
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes with Italian herbs and garlic, undrained
9 or 10 oz. purchased fresh cheese tortellini
1-1/2 cups thinly sliced, quartered yellow squash
Salt and pepper, to taste
3 TB chopped fresh basil, or 1 TB dried (optional)
Grated Parmesan cheese (optional)
1/4 cup chopped parsley (optional)

Spoon chunks of sausage into a 4-6 quart nonstick pot; cook sausage and ground fennel over medium-high heat, stirring frequently until meat is lightly browned and no longer pink.

Stir in stock, tomato sauce and diced tomatoes. Bring to a boil, reduce heat to low; cover and simmer 10 minutes. Raise heat to high, stir in tortellini and squash. When liquid returns to a boil, stir once, add basil if desired;
reduce heat to medium-low.

Cover and cook until pasta is just tender, about 6-8 minutes. Season to taste; garnish with Parmesan and parsley.

Makes 8-9 cups.

3 medium tomatoes
1 clove garlic, minced
1 t. salt
1 t. sugar
1/8 t. cayenne pepper
2 T. vinegar
2 T. prepared mustard
1/4 cup salad oil
1/4 cup parsley flakes

Slice tomatoes, Mix all other ingredients together and baste tomatoes. Chill for 4 hours or more.

8 meaty pieces chicken (split breast, thighs, drumsticks)
3 fresh tomatoes coarsely chopped or 1 can (14 1/2 oz) whole tomatoes, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp. parsley
1 teaspoon of dried basil
1 tsp. dried oregano leaves
1 tsp. ground cumin (optional)
1/2 tsp. salt
1/8 tsp. ground pepper
2 bay leaves crumbled (I think I would just leave them whole so they can be removed before serving.)

1/4 to 1 cup shredded Parmesan cheese

Arrange chicken snuggly but not overlapping in shallow baking dish. Combine tomatoes, onion, garlic, parsley, basil, oregano, cumin (optional), salt, pepper, and bay leaves. Pour over chicken.

Cover and bake at 350 degrees F for 45 minutes until chicken is tender.

Sprinkle with Parmesan cheese. Cover and bake 15 minutes longer or until juices run clear when chicken is pierced with a fork.

*** SAUTE ***
1/2 teaspoon olive oil
2 tablespoons minced shallot
2 cloves minced garlic
1/4 teaspoon cumin
1/3 cup potatoes -- 1/2-inch cubes
1/3 cup winter squash -- 1/4-inch cubes (Carrot may be substituted)
1/2 teaspoon dried oregano -- Mexican
pepper

******
1 cup beef stock -- see note
Juice from canned tomatoes -- plus water to make 1-cup
1 tablespoon vegetable flakes -- seasoning mix
2 tablespoons Mole sauce -- commercial blend
15 ounces tomatoes, canned -- chopped
1/4 teaspoon cayenne pepper -- or to taste
2 tablespoons tomato paste -- or puree
15 ounces cooked black beans -- drained

*** GARNISH ***
1/2 cup cucumber -- minced
1 tablespoon fresh lime juice
8 french baguette slices

In a non-stick, medium sauce pan saute the shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper. Hold the salt. Saute for 2 to 3 minutes until slightly browned and aromatic. Add the beef broth (or vegetarian broth), the watery tomato juice, vegetable flakes (Perc or Mrs. Dash, etc.) and simmer 5 to 8 minutes or until the potatoes are fork-tender.

Add the tomatoes, cayenne, tomato paste and beans; stir well; reduce heat, partially cover and cook for about 15 minutes.

Make the simple cucumber relish and let stand at least 10 minutes. To thicken, puree about 1/4 of the soup, and blend well. Some soup should now cling to the spoon.

Taste the soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed. Serve in large, shallow bowls and top with portion of relish. Serve with warm bread for dipping.

2 pounds Roma Tomato
1 medium onion -- sliced thin
1 tablespoon butter
1 tablespoon brown sugar
2 whole clove
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh basil -- chopped fine
1/2 pint half and half
1 cup milk
2 tablespoons chives -- chopped
1/2 cup dry red wine -- (optional)

Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely. Saute onion in butter a few minutes, then add all ingredients except the milk and cream. Simmer for about 25 minutes, and remove the cloves.

Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put
aside in the refrigerator at this point.) Heat up in a sauce pan and sprinkle chives on top before serving.

GREEN TOMATO SOUP
Gourmet - September 2004

2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: sour cream (optional)

Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.

Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

Makes 4 to 6 servings.

6 tomatoes
1/2 pound ground beef -- * see note
1/2 cup onions -- chopped
1/2 cup green peppers -- diced
1/4 cup dark corn syrup
1 tablespoon Worcestershire sauce
1 teaspoon basil -- or 2 tsp fresh
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup bread stuffing cubes, seasoned
1/4 cup grated Parmesan cheese
3/4 cup mozzarella cheese -- shredded

* Leave ground beef out for a meatless dish, or substitute part ground beef, part mild Italian sausage.

Cut slice off top of tomato and scoop out pulp. Use a melon baller or grapefruit spoon for ease of removing pulp. Chop pulp and tops then drain and set aside.

Heat a large heavy skillet over medium heat and brown beef, onion and green peppers; about 5-7 minutes. Drain off excess fat that accumulates. Add chopped tomato tops and pulp, corn syrup, worcestershire sauce, basil, salt and pepper. Cook, stirring, for 10 minutes until thick and bubbling. Remove from heat, add stuffing mix and Parmesan cheese.

Spoon carefully into tomato shells. Place tomatoes into an 11 x 7 x 2-inch pan or baking dish that will hold all tomatoes without crowding. Top each tomato with 2 tablespoons mozzarella cheese. Bake in preheated 350 degree oven for 25-30 minutes or until heated thoroughly.

Big Tomato Sweet-Sour Salad
Serves 4 to 6

* 2 to 3 large, ripe beefsteak tomatoes (about 2 1/2 pounds), cut into 1-inch chunks
* 3 medium green tomatoes, cut into 1-inch chunks
* 1/2 cup bacon fat or extra-virgin olive oil
* 8 large cloves garlic, thinly sliced
* Salt and freshly ground black pepper as needed
* 1 medium red onion, thinly sliced into long strips
* 2 packed tablespoons brown sugar
* 1 cup cider vinegar, boiled down by half
* 1/3 cup coarsely chopped fresh dill leaves

Gently combine tomatoes in a large bowl. Heat fat or oil in a 10-inch skillet over medium heat. Add garlic and a little salt and pepper. Sauté about a minute, or until garlic is softened, but not browned. Stir in onion and cook another minute, just to soften slightly.

Off the heat, stir in sugar until melted. When ready to serve, warm the onion mixture (it should not be hot).

Off the heat, stir in the boiled down vinegar and any liquid from the tomatoes; taste for seasoning. Pour over tomatoes, folding in the dill. Serve immediately or at room temperature.

Dressing can be prepared several hours ahead up to the point of adding the vinegar. The oil should be warm, but not hot, when the vinegar goes in.

3/4 cup wheat bulgur
1 cup boiling water
2 ripe lemons, juiced
1 cup parsley leaves (1 bunch) chopped
1/2 cup mint leaves (1/2 bunch) chopped
4 scallions, thinly sliced
1 plum tomato, seeded and diced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 large vine ripe tomatoes or beefsteak tomatoes

In a bowl, cover bulgar with boiling water and stir. Cover the bowl and put on counter. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.

To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin intact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.

TOMATO NAPOLEONS
Cut peeled tomatoes into four crosswise slices. Layer with marscapone spiked with fresh dill and slivered smoked salmon. Serve on greens with toasts.

TOMATO TARTAR
Season chopped, seeded tomatoes with olive oil, lemon juice, capers, minced fresh basil, nicoise olives and onion. Serve on endive; use as a dip, or as a topping for crostini, steamed fish or baked potatoes.

FRESH TOMATO SALAD PIZZA
Top pizza dough with Fontina and Parmesan cheese: bake until cheese melts and crust is golden. Top with sliced tomatoes, salad greens, sliced green olives and a drizzle of dressing.

FLORIDA TOMATO TOAST
Spread mayonnaise onto bread slices then place thinly sliced tomatoes on top (one or two layers). Sprinkle grated mozzarella on top. Bake in oven at 350 degrees F, about 15 minutes.

ROASTED TOMATOES
Cut tomatoes in halves; squeeze to release seeds. Place on a rack on a shallow pan, cut-side down. Bake at 450 degrees F, until skin blisters, about 20 minutes.

UPSIDE-DOWN TOMATO CORNBREAD
Line greased skillet with season tomato slices; pour cornbread batter over tomatoes; cook until bread is done, then invert.

CARIBBEAN JERK TOMATO SALAD
Lightly grill tomato wedges brushed with a mixture of oil and jerk seasoning; toss with sliced avocado, hearts of palm and chunks of cool, cooked chicken or pork.

CHARRED TOMATOES WITH GARLIC AND OLIVES
Broil whole tomatoes until slightly charred, about 10 minutes. Remove skins; chop flesh roughly. Transfer to a pan; add halved garlic cloves, olive oil and salt: roast at 400 degrees F, until thickened and flecked with dark bits, about 1 hour. Serve drizzled with more olive oil and chopped ripe olives. Use as a dip with pita breads.

THAI TOMATO SPRING ROLLS
Wrap a mixture of chopped tomatoes, mint, pork tenderloin, lemongrass and peanuts in wrappers. Serve with spicy soy dipping sauce.

FRIED PINK TOMATO SANDWICHES
Saute flour or cornmeal-dusted slices of pink tomatoes then place on rounds of polenta that have been seasoned with basil.

LITTLE TOMATO GOAT CHEESE SOUFFLES
Lay the tomato on its side and cut a very thin slice off the bottom using a sharp serrated knife. Slice off the top 1/4 of the tomato and discard. (The top minus the core may be chopped and added to the filling.) Using a sharp paring knife and spoon, cut and scoop out the flesh, leaving thickish walls. Salt the cavities lightly and invert on a cooling rack for 15 minutes to drain. Fill tomatoes with a basic souffle mixture made with goat cheese and chives. Bake until puffy and golden brown.

SPICY FRIED TOMATOES
Dip thick slices of tomatoes in cornmeal seasoned with chili powder; saute briefly until golden.

STIR FRY ADD-IN
Include fresh tomato wedges in Oriental stir-frys for added color and taste.

TOMATO TUNA MELT
Top thick slices of red ripe tomatoes with tuna or shrimp salad. Place slices on English muffin halves; top with hot pepper Monterey Jack cheese; broil or microwave until cheese melts.

4 quarts chopped peeled cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and garlic in a large saucepot. Simmer until soft. Press through a sieve or food mill. Add sugar and salt. Cook over medium heat 15 minutes.

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

This recipe yields about 4 pints.

I would taste it before I added the full amount of sugar in case you don't like it that sweet.

12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened.

Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste.

To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

4 cups chopped tomatoes, you can leave the skins on or peel
1/2 cup chopped onion
1 large or 2 small green peppers, chopped
hot peppers to taste, 1-2, chopped
1 t. dried cilantro or 1 T fresh
a little sprinkle of salt
a dash of dried oregano or a pinch of fresh

drain your tomatoes in a colander or strainer after chopping to make thicker salsa, or if you're making a lot, use some tomato paste. Mix all the ingredients together and eat.

You can eat this fresh or bring it to a boil and can it at 10 lbs pressure for 10 minutes for pints or quarts, or freeze it. It's good too with a little dash of lime juice. I've made up to 40 times this recipe at once and canned it. Last time I made 7 gallons!

One fist full of sungolds
One fist full of sugar snack
One Neves azorean red, 2 big beef.
4 cloves garlic,
1/2 a bunch of cilantro
1/2 of a variety of onion called "candy"
1 fresh jalapeno
1 tsp very course sea salt

Chuck it all in a food processor, and PROCESS AWAY!

This stuff was so good, my wife and I ate about 2 cups between us with dinner! I have to make some more tonight!

ANNIE’S SALSA

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints According to the Extension Service, for BWB, process 15 minutes for pints and 20 minutes for quarts.

Earl’s variation - "I did a few variations from original recipe"

Used 4 Garden Salsa peppers instead of the Jalapenos; cut the salt in half; used 16 oz. of homemade [heirloom] sauce, and added 1 T. of homemade roasted Jalapeno powder. Salsa to die for!!!

From Lucy Norris' "Pickled: Preserving a World of Tastes and Traditions"

12 medium-size green tomatoes, coarsely chopped
2 small green bell peppers, cored, seeded, coarsely chopped
2 red bell peppers, cored, seeded and coarsely chopped
4 medium onions, coarsely chopped
2 cups sugar
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons coarse salt (kosher or pickling)

In a food processor, grind together the tomatoes, peppers and onions. Line a colander with a cheesecloth. Pour the vegetables into the colander and drain for 1 hour.

Transfer the mixture to a large, nonreactive pot and add the remaining ingredients. Stir to combine. Bring to a boil and cook over medium-high heat for 30 minutes. Pour into sterilized jars and process in a hot-water bath, according to the manufacturer's directions, for 10-15
minutes.

7 pounds tomatoes
5 garlic cloves
5 tablespoons extra-virgin olive oil, divided
3 large onions, peeled and chopped
1 1/2 sticks cinnamon
1 1/2 teaspoons celery seeds
1/2 teaspoon ground allspice
1 small knob fresh ginger, peeled and sliced
1 teaspoon black peppercorns
1 teaspoon whole cloves
3/4 - 1 cup cider vinegar
1/2 - 3/4 cup brown sugar
1 teaspoon salt

Preheat oven to 325 degrees. Slice tomatoes in half. Place halves on cookie sheets. Scatter unpeeled garlic cloves among the tomatoes. Drizzle with 3 tablespoons of the olive oil. Bake for about 1 hour and 20 minutes, until the tomatoes are getting slightly dry and slightly brown.

Heat the remaining 2 tablespoons olive oil in a large saucepan. Saute the onions in the oil until soft, about 15 minutes. Add the cinnamon sticks, celery seeds, allspice and ginger. Saute 1-2 minutes. Place a food mill over the pan and strain the roasted tomatoes through the mill
into the onion mixture. Tie the peppercorns and cloves in a cheesecloth. Add to the pan.

Simmer the mixture about 1 hour, stirring occasionally. It will thicken. Add the vinegar and sugar, tasting to get the sour-sweet balance to your liking. Add the salt. Continue to simmer for another hour or so until the mixture is the texture of ketchup, stirring periodically to prevent burning. Remove and discard the cheesecloth bundle.

If you are canning the ketchup, process the jars in a hot water bath for 15 minutes. Otherwise, refrigerate the ketchup.

Okay, now you guys are talking my language (I make salsa for a living)! Check out my company website www.fronterakitchens.com. Here is a recipe for my favorite homemade salsa:

Roasted Jalapeno-Tomato Salsa with Fresh Cilantro

Yield 5 Cups

3 Pounds of Ripe Tomato (your favorite)
4 to 6 Fresh Jalapeno chilies, steamed or roasted
1 small White Onion, sliced 1/4 inch thick
8 Garlic Cloves
1/2 Cup of Water
2/3 Chopped Fresh Cilantro
2 Tablespoons of Salt
1 Tablespoon of Cider Vinegar

Heat the broiler. Lay the whole tomatoes and jalapenos out on a broiler pan or baking sheet. Broil for about 6 minutes until darkly roasted - even blackened in spots on one side. Flip the tomatoes and jalapeños and broil for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles but to cook them through while developing nice roasty flavors. Set aside to cool.

Turn the oven down to 425 degrees. Separate the onions into rings. On a backing sheet combine the onions and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.

For a little less rustic flavor or if you are canning the salsa, pull of the peels from the cooled tomatoes and cut out the cores (working over your baking sheet so as to not waste any juices. In a food processor, pulse the jalapenos (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around.

Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes with all the juice that accumulated around them and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the Cilantro.

Taste and season with salt and vinegar, remembering that this condiment should be a little feisty in its seasoning. If you’re planning to use your salsa right away, simply pour into a bowl and it’s ready, or refrigerate it covered and use within 5 days.

2 1/2 lbs very ripe tomatoes, cored and quartered
2 garlic cloves, coarsely chopped
1 medium red bell pepper, cored, seeded and diced, plus more for garnish
1 (2" thick) slice firm French-style bread, crust removed
2 Tbls sherry vinegar
2 tsps salt
1/2 tsp ground cumin
1 tsp sugar
1/2 cup extra virgin olive oil

Place half the tomatoes, the garlic, pepper, bread, vinegar, salt, cumin and sugar in a food procesor. Process until no large pieces remain. With motor running, add the remaining tomatoes. Gradually add the oil and process until smooth.

Pass through a food mill or strainer, pressing with the back of a ladle to extract as much liquid as possible. Discard solids.

Chill several hours or overnight. Taste and add more vinegar or salt if needed. Serve with chopped red pepper, tomato and cucumber if desired.

1 1/2 pounds plum tomatoes, cored, seeded and diced
3/4 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced clove
1/2 teaspoon salt
Pinch cayenne

Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend. Yield: Makes about 3 cups

1 ripe mango, peeled, pitted, and cut into very small dice
1/2 red onion, peeled and cut into very small dice
1 small jalapeno, cut into very small dice
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground pepper

Mix together the mango, onion, jalapeno, lime juice, oil, honey, and cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.

Charred Pico de Gallo

3 ripe plum tomatoes, seeded and diced
1/2 small yellow onion, thickly sliced
Olive oil or vegetable oil
2 tablespoons minced fresh cilantro leaves
1 teaspoon minced garlic
2 teaspoons fresh lime juice
1/2 serrano pepper, seeded and diced
1/4 teaspoon salt

Preheat a grill to high.

Drizzle the tomatoes and onion with oil. Place on the grill and cook until the skin of the tomato blackens and the onions begin to brown and soften. Remove from the grill and roughly chop. Add remaining ingredients. Let sit for at least 15 minutes before serving.

1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English cucumber
1 cup chopped and peeled tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice
Sprig of thyme

Mix all the ingredients together in a bowl or other container, cover, and let sit in the refrigerator overnight.

The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.

9 large vine-ripened tomatoes
2 medium cucumbers, peeled, seeded, and chopped
1 medium red onion, chopped
1 bell pepper, chopped
1/3 cup olive oil
6 tablespoons red wine vinegar, or to taste
3 garlic cloves, finely chopped
1 to 2 jalapeno peppers, finely chopped
Salt and freshly milled black pepper
1/4 cup thinly sliced fresh basil leaves, cilantro, or parsley (optional)

Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds.

Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes. Combine the pureed and chopped tomatoes in a bowl and add the reserved juice.

Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.

3 slices day old French bread, crusts removed
2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
1 medium cucumber, coarsely chopped
1 red or yellow bell pepper, cored, seeded, and coarsely chopped
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 cups tomato juice or water
1 tablespoon sugar
1 tablespoon Spanish paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry wine vinegar
1/2 cup extra-virgin olive oil
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 lemon, juiced
Garnishes:
Chopped tomato
Chopped cucumber
Chopped bell pepper
Chopped onion
Chopped hard-cooked egg
Lemon wedges

Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture.

Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits.

Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.

4 medium tomatoes, not too ripe
oil
salt and pepper
4 eggs
oregano
4 thick slices Italian bread, fried in butter

Cut off tops of tomatoes. Remove the seeds without peeling. Place in greased shallow 8x8 or 9x9 baking dish. (Making sure it will fit in your Toaster Oven.) Sprinkle with oil, salt and pepper. Break one egg into each tomato. Sprinkle oil, salt, pepper and oregano on each egg. Bake in 425* F. Toaster Oven 20 minutes or until eggs are set and tomatoes cooked. Serve on slices of fried bread.

Cut the tops off the tomatoes. Scoop out and reserve the pulp. Chop the pulp, then mix in all ingredients except for the parmesean cheese.

Stuff the tomatoes with the pulp mixture. Sprinkle the top with parmesean or mozzerella cheese. Bake at 350F for 15 minutes. Serve while hot.

NOTES
Don't use soft, or mushy tomatoes. You want a good firm tomato that will stand up to the oven - maybe slightly underripe. Tomatoes like Big Beef, Nepal, and Supersonic are good choices.

Mine went something like this, proportions are approximate:

6 tomatoes, tops removed, insides scooped out, chopped and reserved
4-5 slices white bread (I used a fine grained firm buttermilk), cut in small pieces, baked in low oven (250) for 15 minutes to dry
2 T olive oil
2 T butter
2 large cloves garlic
3-4 green onions, chopped
4-5 large fresh mushrooms, chopped
1/2 cup or so of parmesan
1/2 cup or so of mixed fine shredded Italian cheese mix
1/2 pkg frozen chopped spinach, cooked slightly in microwave and all water squeezed out
Salt and pepper to taste
Sprigs fresh rosemary

Saute the garlic, green onions, and mushrooms in the butter and olive oil. Add the cheese, spinach, and chopped tomatoes. Taste, add a good amount of pepper (I think I used garlic pepper) and salt. Stuff into tomatoes. Top with a good handful of shredded cheese and a sprig of fresh rosemary. Bake about 15-20 minutes in 350 oven til just warmed through and cheese is melted.

One trick I heard on that Good Eats show is that after scooping out the tomatoes, salt the insides and turn them upside down on a rack or just a paper towel for about 30 minutes. This really helps drain out the moisture and they bake much better.

Ingredients as we go, and instructions...for one batch

1 Gallon of green tomatoes...raw, simply get rid of the stem an the top of the core, cut it out, leave skin on, then quarter them. The key is to have one gallon of green tomatoes after you have ground them up, so how many tomatoes you'll need is dependent on what size they are, probly need 25-30 small to medium sized tomatos for this.

1 gallon of cabbage, white or green. Figure on 4 medium sized cabbages to get a gallon of grind from. 3 Big ones will do it, maybe. Go ahead an wash, then cut the cabbage up enough so it will pass thru a grinder.

1/2 cup of salt.

Now, you gonna need a food grinder of some sort, we use a basic hand-turned grinder, inherited from Grandpa, but i guess an electric grinder suitable for makin sausage will work jus fine.

Grind up the tomatoes, cabbage, then dump them all together into a large steel pot, pour the salt into the mixture, and thoroughly mix these up, by hand. There will be a significant amount of juice, leave it in the mixture, for now. Cover with a towel an let this set, for 4 hours.

While this is steeping at room temp for 4 hours, it's time to be preparing the other items/ingredients.

You'll be needin the following...

6 and a half cups of vinegar, either kind.
3 cups of sugar
6 medium size sweet red bell peepers, cored and seeded, quartered
6 medium size green bell peppers, cored and and seeded,
quartered
12 medium size onions, peeled, cored at root-end, then quartered, white or yellow is ok
3/4 cup, when ground, of fresh green or red hot peppers, any type will do(this is where one can get creative, will explain later)dont seed or core these, jus remove hard part at stem.
1/4 cup, again, of salt

Now, for the little Genie in the Bottle part...))) You gotta get a piece of cheese cloth, about 9-10 inches square works fine, and some clean cotton thread. This will be needed to make up the Spice Bag. The spice bag is what gives good cha cha it's wonderful, mystical Taste...))) Lay the cheese cloth out flat on a table, then, in the center, place the following ingredients...

5 TBSPs. of white or yellow Mustard seed, or ground dry mustard, seed is preferred, but either is really fine.
3 TBSPs. of pickling spice
1/2 TBSPN of whole Cloves ( i use a whole TBSP in my batch, Cloves give it a lingering effect that is part of the mystique)

After u have these ingredients on the cheese cloth, wrap it up tight, sorta like a knapsack, then bind it, VERY SECURELY, this is one area that you dont want ANY accident to happen, later on, so wrap around the cloth neck about 75 times with the thread, this bag is gonna be tumbled and stirred, over an over, later on.

OK, now, go ahead and grind up the onions,sweet peppers, and it's okay to jus put em all in one bowl, dont drain out the juices, leave em in the mixture. Grind the hot peppers last, and keep them in a separate bowl.

After 4 hours is up, take the tomato/cabbage mixture over the sink, get a collander with holes in it no larger than 1/8th inch, and start adding mix in it, to drain it. I simply place about 3-4 big handfuls in it, myself, and then , by hand, take a handful and squeeze it, several times, to press the juices out, then put that handful into the actual cooking pot(2.5 gallon steel), and keep doing this, until all the mix is drained. This will significantly reduce your volume of mix, from 2 gallons, down to maybe 6, 7 quarts.

Having drained the tomato/cabbage mix, now add the onion/sweet peppers mix,(dont drain it) the 1/4 cup of salt, and mix all this up, in the cooking pot, by hand, real good.
Add in 6 cups vinegar, reserve the 1/2 cup for later. Add in 2 and a half cups of sugar, reserve 1/2 cup till later.

I need to explain something about hot peppers, at this point. There's many different heat values found, in hot peppers, as well as many different individual tastes. Some people like cha cha , with NO Heat, if you're that way, omit using any hot pepper, an feel free to add another one or 2 sweet peppers instead.It will still have a wonderful, genuine cha cha taste, it jus wont have any heat to it. But most people, even if they only want it Mild, still expect a little heat to it, and die-hard lovers, like myself, like it hot, to very hot, although i enjoy it, if made right, in any form.But im sayin this, to advise discretion w/the hot peppers. A blazing hot Thai pepper has very little flavor, it's too hot to taste...lol. A fish pepper has good heat, and a LOT of flavor. Jalepenos can be mild, hot, and anywhere in between, but they'll generally add a nice sweet fresh peppery heat to it, i used them in one batch, plus a little fish pepper(i actually use about a cup and a quarter of hot pepper in my batches, but i dont use super hot pepprs, because i'm lookin for heat, WITH Flavor, but i have in the past, used Aji Andean peppers, and believe me, 3/4 of a cup of them is Plenty...lol. So, what i'm tryin to say is this, depending upon type of pepper used, and level of heat desired, add anywhere from a 1/4 to a 1/2 cup of fresh ground hot peppers to start with, because u can adjust upwards , the heat level as you taste it, while cookin, but there's no way to reduce it, once you put it in...)))If you KNOW, u like it hot, go ahead and add 3/4 of a cup to start with. Also, what you could do is make it mild, meaning go ahead and start cooking, pour up a few jars mild, and then add some heat, if you wanted it both ways.

Ok, once you got all this mixed up good in the pot, add the spice bag, then slowly(without scorching)bring it up to a slow, bubbly boil, stirring it frequently. After it begins to bubble up, keep it that way, for 25 minutes, dont seek or allow a rapid boil, jus a smooth, steady, slow-medium bubblin boil. Stir it up, every 90 seconds or so.

While it is comin up to Tempature, get a large pan, put about 2 inches of water in it, and get it boilin, a slow boil is fine.Then, place clean canning jars in it, upside down, an let them be gettin hot, sterilized. You can wait till the cha cha starts to boil, to get these jars goin, but you want them to be upside down in boilin water for at least 5 minutes before filling them. Get a separate boiler, and place your rims and NEW lids in it, then cover them w/water, and get them boilin, again, at least 5 minutes worth, and keep them at a slow boil, until jar fillin time.

About 15 minutes into your cookin time, start tastin the cha cha. Dont taste it over the pot, because the vinegar fumes will distort your taste perception. Taste very small samples at a time, an ponder the linger, or afterburn effect.Decide if you'd like it sweeter, if so, add that reserved 1/2 cup of sugar. Decide if you'd like a little more bite to it, if so, add that 1/2 cup of vinegar( i use both, myself, but some people, want jus a little sweet, and 6 cups of sugar is enough for that way). Likewise w/the pepper heat, if more is desired, add in increments of 2 TBSPNS at a time, and keep stirrin, then tasting, until you get the Heat and Afterburn you're lookin for.

By now, if you have truly read and followed all this...lol , you will be tasting REAL Cha Cha, although after cooling and aging for about 2 weeks, it gets even better...))) After cooking for 25 minutes, remove and discard the spice bag, then fill jars, one at a time, cap, then turn upside down on a towel for about 5 minutes, then turn each one back up rightside, after it has been upside down for 5 minutes. This insures a good seal, an you'll hear the seals poppping, as the vacuum pulls them down. Also...VERY important ! Make sure to use a dry cloth and wipe each filled jar rim clean, before capping, as any debris resting upon the jar rim will prevent a good seal, and cause spoilage. And...keep the cooked cha cha at a slow rollin boil, while filling jars, and dont forget to keep stirring it.

This product will last at least 4 years, when properly preserved this way,and stored at room temp, but after you open a jar, it MUST be refrigerated, After opening, if kept refrigerated, a jar will be fine for at least a year.

Good Luck, an i'll be happy to answer any questions arising from reading this...)))

Top triscuits with cream cheese and a slice of your favorite cherry tomato. For lower fat, use low fat triscuits and farmer's cheese.

Truely one of the simple pleasures in life!

Denna

Both concern the Spice Bag.
An omission...in addition to the mustard, pickling spices, and cloves previously listed, place 3 TBSNs of Celery seed into the spice bag mix.

Secondly, the Original recipe calls for 4 TBSPNs of Mustard seed, along with 1 TBSN of ground dry Mustard...not the 5 TBSNs of either, as i erroneously stated previously. In my opinion, any close approximation tho, of using these 2 ingredients in the total amount of 5 TBSPs will be fine, jus wanna adhere to Accuracy.

Earl, hope you read this before embarkment, an really hope it turns out Well for ya, got no doubt it will if ya follow this, Friend...))) Good Luck w/it, an Happy Legume eatin down the Road...)))

Your kindness in offering your cha cha recipe, following through on posting it just as you said you would, and working out all the details is truly appreciated. This sort of recipe is not easy to come by and I will treasure it. It's an heirloom recipe. (Oh, no! Why did I open that can of worms again. :-) )Your suggestions for fine tuning the flavors mean I won't need to make it five times to get it right.

Thanks a million,

Jim

Dadgummit, one more thing about the Recipe, i jus went over it , includin lookin at all our records of the past, as handed down, an this aint major at all, but has to do w/the nature of Cloves. Cloves are magical to me, in the linger taste they impart. My Mother uses 1/2 TBSN in her Spice Bags, i use a whole TBSN. She likes it very mild tho, she caint eat it hot. The cloves sorta augment the effect of the heat from the hot peppers, plus magically impart their own flavor. In lookin back at our earliest records (late 70's) the Original recipe always used a Whole TBSN of whole cloves, not a 1/2. I make it that way, anyhow,cause i like the effect of the Cloves, but she dont, cause she likes it Mild, but i didnt know Zoni B used a full TBSN. Guess i jus stumbled into that accuracy...lol. I even think this is one area where creative experimentation could occur, by addin jus a little more whole clove if you really like it's affect.

Zoni B also used a full gallon of vinegar, which we have NEVER used that much. If ya think abour Her time, it's easy to understand why. In her day, they didnt have refrigerators, so vinegar as a preservative was necessary, in a larger amount. Cha cha will actually keep, for about a week or two, after bein opened, when simply put back in the cabinet, w/this recipe. I'm statin this because i dont want anyone to think they caint jus put jar on the Table at mealtime, ... it's fine if it warms to room temp for a hour or 2, after openin, but ya need to put it back in the fridge, after then, to keep it preserved an usable for a year or so.

At any rate, jus tryin to offer as much accuracy as possible, an i Swear...lol, i got no more omitted info that i havent gone back an verified, to add to this...))) Best Wishes to all , and Good Luck, Cha Cha Chefs...)))

Jim

One thing I've found to be helpful when using fresh tomatoes on any type of pastry crust is to use a lot of paper towels to extract as much moisture as possible before assembly. I place the slices on paper towels and blot the top of the slices with other towels. Repeat with several changes of towels.

Oh! Be sure you note the amount of time for the chilling phases before you start this at 6:30 for tonights dinner... as I did the first time I made it!
Terry Light
Oak Hill, Virginia
From: The Washington Post
By Bonnie S. Benwick
Wednesday, August 17, 2005

Adapted from Morash's "The Victory Garden Fish and Vegetable Cookbook" (Knopf, 1993).

For the pastry:

1 cup flour
1/2 cup low-fat cottage cheese
1/2 cup cold unsalted butter, cut into bits
1/2 teaspoon salt

For the filling:
About 2 teaspoons Dijon-style mustard
2 or 3 large beefsteak tomatoes, sliced thick and evenly
1 cup grated low-fat Swiss cheese
2 tablespoons basil, julienne
2 tablespoons chopped flat-leaf parsley
Salt
Freshly ground black pepper
1/2 cup grated low-fat mozzarella cheese
1/4 cup grated Parmesan cheese

Have ready an ungreased 9-inch pie plate or fluted quiche pan.

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for another 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes more. (At this point, the crust will not be fully baked.) Set aside to cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese and herbs, seasoning each layer lightly with salt and pepper to taste. Spread the mozzarella and Parmesan evenly over the top, and bake for 25 to 30 minutes. Serve warm.
I topped with addtional fresh basil prior to serving. Terry

http://lifestyle.msn.com/foodandentertaining/recipes/recipesearch.aspx?q=fresh+tomatoes&t=k

I love gazpacho, here is my version...
GAZPACHO
4 cups tomato juice
6 ripe tomatoes, peeled
1 onion (I prefer a red onion)
2 cucumbers, peeled and seeded
1 sweet red pepper
2 stalks celery
2 Tbsp. fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp. lemon juice
2 tsp. sugar
6 or more drops Tabasco
1 tsp. Worcestershire sauce

Optional garnishes: chopped avocados, shredded cheddar cheese, salad shrimp, cubes of cream cheese, sour cream and/or croutons

Chop all vegetables finely. Combine vegetables with rest of ingredients (except garnishes) and mix well. Place the mixture in a nonmetal storage container and cover tightly. Refrigerate overnight (if possible), allowing the flavors to blend. Serve soup cold, topping with choice of garnishes. Makes 8 to 10 servings.

1/2 pound mixed miniature tomatoes
1 1/4 tsps. minced tarragon
1/2 cup (1 stick) plus 1 Tbsp. butter
1 1/2 tsps. minced shallots
6 Petrale sole fillets (about 2 pounds)
Salt, pepper
Red wine vinegar
2 Tbsps. oil, divided

Cut each tomato into lengthwise quarters and combine them in a bowl with the tarragon.

Melt half-cup butter in a small saucepan over medium heat. Add shallots and cook until they soften and become fragrant. Remove butter from the heat and let cool 2 or 3 minutes. Lightly season fillets with salt and pepper.

When the butter is cooler -- still hot enough to soften the tomatoes but not so hot as to cook them through -- pour it over the tomatoes and stir to combine. Stir gently to avoid smashing the tomatoes. Season to taste with
salt (it will take about 1 teaspoon). If the tomatoes lack acidity, add a few drops of red wine vinegar. Set the sauce aside while cooking the fish.

Add 1 tablespoon of oil and 1 tablespoon of butter to a large nonstick pan and heat over high heat. Place one to two fillets in the pan depending on the size and cook until golden brown, 2 to 3 minutes. Turn the fish over
and cook 1 to 2 minutes until done. Add the remaining oil to the pan as needed to finish cooking the remaining fish.

Place a fillet on each serving plate and spoon a portion of the tomato butter (about 1/3 cup) over the top. Serve immediately.

This is good served with fried fish and hush puppies.

5 pounds (10 to 12 medium) green tomatoes
1 pound onions
1 cup chopped fresh jalapeños
2 cups unrefined cider vinegar
1 1/2 cups granulated sugar
1/4 cup pickling salt

Prepare 6 (1 pint) canning jars according to manufacturer's directions. Coarsely chop tomatoes, onions and jalapeños in batches in a food processor, and reserve them.

Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon the relish into the prepared jars, leaving 1/2 inch of headspace. Process the jars in a water bath for 10 minutes.

3 tablespoons margarine
1/4 cup chopped onions
4 cups cherry tomatoes
1/2 cup packed brown sugar OR 1/2 cup honey
3/4 teaspoon salt
1 1/2 cups bread crumbs -- buttered

Wash and drain cherry tomatoes; remove stems.

Melt margarine (not diet margarine) in skillet. Add tomatoes, 6 tablespoons brown sugar or honey and salt. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.

Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. Bake in preheated 350-degree oven until crumbs are browned. Time depends on your oven and whether you are using brown sugar or honey; about 20 minutes.

1 1/2 quarts green tomatoes, thickly sliced
2 onions, thinly sliced
1 red bell pepper, chopped
Kosher salt
2 cups white or cider vinegar
2 1/2 cups sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves

In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer. Repeat until all vegetables have been used. Let stand at room temperature for 6 hours. Drain and rinse briefly.

In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat. Cook until syrup has reduced by about one-third. Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours.

Allow tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using. Pickles may be made up to 2 months in advance and stored in the refrigerator.

1 (28 ounce) can crushed tomatoes *
1/2 cup onions, chopped
4 slices bacon
1/4 cup diced green bell pepper
3 tablespoons flour
Salt
Black pepper

* Or use fresh tomatoes, and cook them down to about 2 cups.

Fry bacon until done but not crisp. Cut into pieces. Set aside. Add onions and green peppers to skillet; sauté until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste.

Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened. Serve over cooked rice. Serves 4 to 6.

NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.

3 c Tomato wedges
1 c (4oz) shredded cheddar
1 c Bread crumbs
1 c Chopped green pepper
1 sm Onion; diced
1/4 c Butter; melted
1/2 ts Salt
dash Paprika

Preheat oven to 300°. Grease a 1 1/2 quart casserole. Combine all ingredients; transfer to casserole. Bake until
vegetables are tender, about 45 minutes.

Baked Tomatoes

4 lg Tomatoes
2 tb Butter
2 Cloves garlic
1 tb Onion; grated
Salt and pepper

Cut tomatoes in half crosswise and put into a greased baking pan. Melt butter in small skillet, add garlic and fry a few minutes. Remove garlic, add onion and cook till tender. Add bread crumbs and mix. Spoon on top of tomatoes, season to taste. Bake at about 375° for 20 minutes or so until piping hot.

Fresh Tomato Fry

1/2 c Flour
1/2 ts Baking powder
1/2 ts Salt
1 Egg beaten
1/3 c Milk
6 Ripe firm tomatoes
Salt & pepper

Sift together flour, baking powder and salt. Add beaten egg; mix well. Slice tomatoes rather thickly, sprinkle with salt and pepper and drain. Dip tomato slices in batter, and fry in a hot greased skillet until brown on both sides. Good for breakfast or lunch, served with bacon.

Dumplings with Tomatoes & Zucchini

1/4 c Chopped onion
2 tb Oil
4 lg Tomatoes; chopped
1 tb Minced fresh basil -=OR=- 1 ts Dried basil
1 ts Sugar
1 ts Salt
1/4 ts Pepper
2 md Zucchini; peeled & cubed

PARMESAN DUMPLINGS--
1 Egg; lightly beaten
1 c Grated parmesan cheese

Saute onion until tender. Add tomatoes, basil, sugar, salt and pepper. Cover; simmer 20 minutes. Add zucchini and continue to cook until tender, about 15 minutes. Combine eggs and cheese. Drop by tablespoonfuls onto tomatoes. Cover; simmer until dumplings are firm, about 5 minutes.

Garlic Kissed Tomatoes

6 md Tomatoes; halved horizontal and squeezed lightly to release seeds
1/4 c Oil
2 Clove garlic; thinly sliced
3 tb Lemon juice
1/2 ts Dried oregano
1/2 ts Salt
1/8 ts Pepper

Place tomato halves in a jar with a tight fitting lid. Combine remaining ingredients; pour over tomatoes. Seal and invert, making sure to coat all the tomatoes. Chill at least 4 hours or up to 2 days, shaking jar occasionally.

Pickled Tomato Salad

3 lg Tomatoes; cut in eighths
1 md Green pepper; chopped
1 md Red onion; cut into rings
2 tb Minced fresh basil

DRESSING--
1/2 c Apple juice concentrate
1/2 c Cider vinegar
1/4 ts Salt
1 tb Oil
1 ts Sugar
1 tb Pickling spices; tied in a cheesecloth bag

Bring dressing ingredients to a boil. Reduce heat;simmer 5 minutes. Let cool to room temperature; mix with combined salad ingredients. Chill, covered, at least 1 hour before serving.

Creole Tomatoes

4 lg Tomatoes
1 sm Onion; finely chopped
2 Green peppers; finely chopped
Salt and cayenne
4 tb Butter or drippings
2 tb Flour
1 c Milk

Cut tomatoes in half crosswise, put cut side up on baking sheet. Sprinkle with onion, peppers, salt and cayenne. Put a piece of butter on each piece, using 2 tablespoons in all. Put 1/2 c water in the pan and bake at 425° till tender. Melt remaining butter and brown flour in it; add milk and the liquor from the pan; stir till boiling and cook 3 minutes more. Dish tomatoes on toast squares, pouring the sauce around them.

Double-Crust Pastry (10-inch pie) (See Below)
1 1/3 cups sugar
1/4 cup plus 3 tablespoons Gold Medal® all-purpose flour
1 1/4 teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 1/4 teaspoons grated lemon peel
1/4 cup lemon juice
1 tablespoon butter or margarine

Heat oven to 425º F. Make Double-Crust Pastry.

Mix sugar, flour, nutmeg and salt. Toss with tomatoes, lemon peel and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.

Double-Crust Pastry (10-inch pie)
2 2/3 cups Gold Medal® all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

TIPS from the kitchen
You’ll need about 2 lemons to get the 1/4 cup juice needed for this pie. You’ll need to grate only one lemon for the peel.

Planned-Overs
Extra lemon peel? Instead of throwing it out, sprinkle it on the bottom of the pastry before filling with the tomato mixture. You’ll give each slice of pie an extra flavor boost!

Special Touch
For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.

1 Serving: Calories 480 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 6 g); Cholesterol 5 mg; Sodium 610 mg; Total Carbohydrate 67 g (Dietary Fiber 2 g); Protein 5 g % Daily Value: Vitamin A 14 %; Vitamin C 16 %; Calcium 0%; Iron 12 %

Yield 2 pints

3 pounds green tomatoes
2 cups sugar
1 ( 3 oz.) package raspberry gelatin

Remove core from tomatoes and cut into chunks. Puree in blender until you have 2 cups. Place tomatoes in saucepan, add sugar; stir a bit and boil for 15 minutes. Remove from the heat and add gelatin. Pour into containers and refrigerate or freeze.

1. Cut cherry tomato in half.
2. Thread half one cherry tomato onto toothpick, cut side facing inwards.
3. Thread small round of buffalo mozzarella slightly smaller than the diameter of the cherry tomato onto toothpick.
4. Thread remaining half of cherry tomato onto toothpick cut side facing in, forming a little red-white-red tomato sandwich.
5. Assemble in a circle around a white place. Sprinkling with finely sliced fresh basil, sprinkle with extra-virgin olive oil, salt flakes and fresh-cracked black pepper. Served with a little napkin.

With a flute of French champagne at anchor these little insalata shooters went down a treat. A great idea for entertaining. I'm going to make a platter as Christmas hors d'oeuvres.

Grub

Thanks for the wealth of recipes.

I've tried some, and read the others which caused me to get really daggone hungry, over-indulge, and gain weight between Thanksgiving and now.

Bill

Thanks, guys...

Barb

1 3/4 cups fat-free chicken broth
6 tablespoons corn grits -- uncooked
1 tablespoon olive oil
1 small onion -- diced
1 medium clove garlic -- minced
1 cup mushrooms -- sliced
1 medium jalapeno pepper -- seeded and minced
1 medium red bell pepper -- or yellow pepper, chopped
2 medium tomatoes -- cored and chopped
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless chicken thighs -- boneless, cut into 1-inch chunks

Place broth in a 3 to 5 quart slow cooker. Slowly add grits, stirring constantly, to avoid lumps, set slow cooker aside.

Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, jalapeno and red pepper; saute, stirring frequently, about 5 minutes. Add vegetables to slow cooker. Place tomatoes, cumin, salt and pepper in slow cooker; stir to mix. Add chicken thighs. Cover and cook at medium setting for 5 to 6 hours.

SLOW-COOKED PEPPER STEAK

1 1/2 pounds beef round steak
2 tablespoons canola oil
1/4 cup soy sauce
1 cup onion -- chopped
1 clove garlic -- minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes -- cut into eighths or 1 16 oz. can diced
tomatoes with liquid
2 large green bell pepper -- cut into strips
1/2 cup cold water
1 tablespoon cornstarch
cooked noodles or rice

Cut beef into 3-inch x 1 inch strips; brown in oil in a skillet. Transfer to a slow-cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green bell peppers; cook on low for 1 hour longer.

Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.

Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it.

For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups.

5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed
1 medium size white onion, peeled and cut into quarters
1 rib celery
4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer
3 Tbs. extra virgin olive oil
1 tsp. oregano
1/2 tsp. hot pepper flakes
1 bay leaf
6 fresh basil leaves
coarse salt (Kosher or Sea salt)
freshly ground black pepper
1/4 to 3/4 cup chicken stock, vegetable stock or water

Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes.

Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan,
with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.

1 1/ 2 cups water
2 Tbs. lemon juice
1 1/ 2 lbs. cod fillet
1/8 tsp. pepper
2 large tomatoes, sliced 1/ 4 inch thick
1/ 2 medium green pepper, finely chopped
2 Tbs. finely chopped onion
1/ 4 cup fine dry bread crumbs
1/ 2 tsp. dried basil
1 Tbs. olive oil

Combine water and lemon juice. Pour over fish fillets and let stand 30 minutes. Drain fillets. Place fish in a single layer in an oiled baking dish. Season with pepper (and salt, if desired). Place tomato slices on fish and sprinkle with green pepper and onion. Combine bread crumbs, basil and oil, blending well. Spread seasoned crumb mixture evenly over tomatoes. Bake uncovered at 350 degrees 25 minutes or until fish is firm and flakes easily with a fork. Serves 4

Great recipes and so much posting work.

Bob

2 tablespoons oil
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups cubed, cooked chicken
1 (20 oz) can enchilada sauce, green or red
1 (15 oz) can diced tomatoes, drained
1 (15 oz) can black beans, drained

Topping:
1 package cornbread mix
1 egg
2/3 cup milk
1 cup shredded cheese, Mexican style 4 cheese blend
1/2 cup chopped cilantro, divided

In a 12-inch cast iron dutch oven, heat oil. Add onions, peppers, and garlic and cook until tender. Stir in chili powder, cumin, salt and pepper. Add chicken, enchilada sauce, tomatoes, and black beans. Simmer 15 minutes, stirring occasionally.

In a medium bowl, combine cornbread mix, egg and milk, stirring until smooth. Fold in cheese and 1/4 cup cilantro. Drop spoonfuls onto bubbling meat mixture. Cook at 400 degrees (17 coals top, 8 coals bottom) until cornbread dumplings are done, about 20 minutes. Sprinkle with remaining cilantro. Serves 4-6

5 cups chopped green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes