Tomatoes

For more info about tomatoes, including care and storage tips, click here.

Recipes on this page:

Warm Tomato and Pepper Salsa     Stuffed Cherry Tomatoes     Easy No-Cook Tomato Sauce     Herbed Tomato Sauce     Stuffed Tomatoes     Tomato-Bread-Basil Salad     Tomato Basil Sauce     Tomato Basil Tart     Pasta with Zippy Herbed Sauce     Italian Tomato-Sausage Sauce     Caramelized Tomatoes     Roasted Tomatoes     Parmesan Pan-Fried Tomatoes     Mild Salsa     Tomato Bread     Tomato Garbanzo Salad     Tomato Parmesan Tart     Medium Salsa     Oriental Tomato Sauce     Tomato Soup     Tomato-Mozzarella Salad     Tomatoes Vinaigrette     Uncooked Pasta Sauce     Uncooked Green Tomato Salsa     Fried Green Tomatoes     Chilled Green Tomato Soup     Gazpacho     Meg’s Salsa Fresca     Mediterranean Salad     Veggie Pasta Salad     Curried Tuna Salad     Spanish Pasta Salad     Corny Tomato Salad     Roasted Corn Salsa     Tomato-Corn Relish    Vegetable Medley     Garden-Fresh Kabobs     Vegetable Grill     Vegetable Mixed Grill     Gazpacho with Herbs     Summer Vegetable Stew     Summer Vegetable Chili     Brilliant Green and Red Soup     Chilled Creamy Tomato Soup     Italian Tortellini Soup     African Peanut Soup     Pennsylvania Garden Soup     Sunday Chili

Recipes from around the web:

Tomato Fritters     Simple Fresh Tomato Sauce     Kale Zucchini and Heirloom Tomatoes with Wild Rice    Spiced Tomato Muffins (delicious use for a lot of extra tomatoes!)  Tomato and Cream Cheese Turnovers   Herb Baked Tomatoes   

Warm Tomato and Pepper Salsa (return to top)
From the Oakmont Farmers’ Market: “This recipe is very easy. You can put it on just about anything. It’s great over grilled chicken or on burgers (particularly lamb burgers with goat cheese), even with sautéed shrimp. The flavors of the tomatoes and peppers shine in this salsa, put in ones you like!”

• 2 cups of tomatoes
• 1 cup peppers (Whatever peppers or tomatoes you like can be used. If you like something spicy, use jalapeño or habanero peppers. Some tart or something sweet? Play with your tomato choices -cherry tomatoes sliced in half or diced heirlooms, you can’t go wrong. Slice them however you like.)
• 1 tsp. lemon juice -other other acid -red wine or cider vinegar work as well
• 2 garlic cloves, minced
• 2 tbsp.  olive oil
• ½ tsp. Grated lemon rind (optional)
• 2 tbsp. Diced parsley (optional)
• Salt and pepper to taste.

Heat the oil on high, add peppers. Saute until soft. Add tomatoes, garlic and lemon juice (or other acid). Stir constantly until tomatoes begin to soften. If using grated lemon, stir in. Continue stirring  until you like the consistency, maybe 3-8 minutes depending on how thick you’d like it. Serve immediately.

Stuffed Cherry Tomatoes (return to top)
Makes 8 servings

• 24 cherry tomatoes
• 1 tsp dried basil
• 2 Tbsp pine nuts, toasted
• 1 small garlic clove, minced
• 1 oz Parmesan cheese

Cut a small slice off the top of tomatoes and hollow out tomatoes. Discard seeds and juice. Put tomatoes on a baking sheet.
Combine basil, nuts, garlic and Parmesan in blender or food processor. Blend until cheese and nuts are ground.
Use baby spoon to stuff mixture into tomatoes. Serve cold, or heat in 400- degree oven 10 minutes just before serving.

Easy No-Cook Tomato Sauce (return to top)

• 4 tomatoes, coarsely chopped
• 1 Tbsp olive oil
• 3/4 tsp each salt and sugar
• 1/2 tsp ground pepper
• 1 1/2-2 tsp balsamic vinegar

In a food processor or blender, combine all ingredients. Process to make a rough-textured sauce.
Adjust seasoning to taste. Makes about 1 1/2 c sauce. Use on pasta or as condiment.
Variations: Add 1/4 c chopped fresh basil; 1/4 c chopped Greek or Italian olives plus 1 1/2 tsp finely grated orange peel; 1/2 c feta cheese plus 3/4 tsp minced fresh rosemary; or 3 Tbs. capers plus 2 Tbs. chopped parsley.

Herbed Tomato Salad (return to top)

• 1/4 c olive oil
• 3 Tbsp fresh lemon juice
• 3/4 tsp salt
• Ground black pepper, to taste
• 1 Tbsp chopped onion
• 1/2 garlic clove, minced
• 1 tsp paprika
• 2 tsp fresh chopped mint
• 3 large ripe tomatoes

Combine oil, juice, salt, pepper, onion, garlic, paprika and mint in jar with tight-fitting lid. Shake; refrigerate 30 minutes.
Slice tomatoes, pour the dressing over and serve.

Stuffed Tomatoes (return to top)

• 8 large, fresh tomatoes
• 1/3 c raisins, soaked in boiling water 20 minutes
• 1/2 c sliced green onions
• 2 1/2 Tbsp lemon juice
• 1 Tbsp chopped fresh mint
• 1 tsp minced garlic
• Salt and black pepper, to taste
• 1/3 c olive oil
• 3 c cooked rice

Slice off top of tomatoes. Scoop out center with spoon; reserve. Turn tomatoes upside down to drain. Drain raisins.
Seed and chop reserved centers. Combine in bowl with green onions, juice, mint, garlic, salt and pepper. Stir in oil, rice, and raisins. Stuff tomatoes with rice mixture.

Tomato-Bread-Basil Salad (return to top)

• 4 c fresh diced tomatoes
• 3/4 c slivered red onion
• 1/2 c water
• 1/3 c each olive oil
• 1/3 c white wine vinegar
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp sugar
• 1/2 c shredded fresh basil
• 6 c day-old dense, crusty bread in 1-inch cubes

Combine tomatoes, onions, water, oil, vinegar, pepper, salt, sugar and basil in a large bowl; let stand 10 minutes.
Add bread; toss well to coat.
Note: Salad will hold several hours at room temperature.

Tomato Basil Sauce (return to top)

• 1 medium onion, minced
• 1/2 c dry white wine
• Pinch red pepper flakes
• 3 medium fresh tomatoes, peeled, seeded and chopped
• 3 Tbsp butter (optional)
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp tomato paste
• 3/4 c fresh basil, chopped

Cook onion in wine over medium-low heat, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, butter, sugar, salt and tomato paste. Simmer, stirring occasionally, about 15 minutes, until consistency of a chunky salsa.
Add basil; remove from heat. Serve hot cooked pasta.

Tomato Basil Tart (return to top)

• 4 large tomatoes
• 1 1/2 tsp salt
• 1 9-inch pie shell, baked
• 1 c fresh basil leaves, washed and dried
• 2/3 c ricotta cheese
• 2 large eggs
• 1/4 lb mozzarella, grated
• 1/2 c grated Parmesan

Slice tomatoes. Place on sturdy paper towels, sprinkle with salt, and let sit for ½ hour.
Layer half the tomatoes inside pie shell.
Puree basil and ricotta in food processor or blender. Add the eggs, mozzarella and Parmesan. Blend.
Pour the basil-cheese mixture over the tomatoes in shell; place remaining tomatoes.
Bake 40-50 minutes at 350 degrees, or until golden.

Pasta with Zippy Herbed Sauce (return to top)

• 8 ripe tomatoes, peeled and coarsely chopped
• 4 cloves garlic, minced
• 1 c fresh basil, chopped
• 2 Tbsp chopped fresh mint
• 2 tsp salt
• 1 tsp black pepper
• 3/4 tsp red pepper flakes
• 1/2 c olive oil
• 1 lb small pasta shells, or rotini
• 1/2 c freshly grated Parmesan cheese
• 1/2 lb Fontina cheese, finely diced (about 2 c)

Toss tomatoes, garlic, basil, mint, salt, black pepper, red pepper and olive oil. Let stand at room temperature at least 2 hours, tossing occasionally.
Cook pasta until al dente. Meanwhile, add Parmesan and Fontina to tomato mixture. Drain pasta and transfer to the tomato-cheese mixture in serving bowl. Toss.
Garnish as desired with additional black pepper. Serve warm or at room temperature.
Note: Best served fresh.

Italian Tomato-Sausage Sauce (return to top)

• 2 Tbsp olive oil
• 2 lbs Italian sausage, casings removed, meat crumbled
• 2 shallots, minced
• 1 large clove garlic, minced
• 2 lbs fresh plum tomatoes, passed through food mill
• 2 Tbsp Italian herbs, or basil, oregano and rosemary combination
• 1/2 tsp sugar
• Salt and pepper, to taste

In a large saucepan, heat oil. Add sausage, and cook until meat is no longer pink.
Add shallots and garlic; cook 1 minute. Add tomatoes, Italian herbs and sugar. Bring to a fast boil, then simmer uncovered 40 minutes. Stir frequently and skim off fat.
Add salt and pepper. Excellent for lasagna or spaghetti.
Note: Double or triple recipe and freeze the sauce.

Caramelized Tomatoes (return to top)

• 6 tomatoes (about 3 lbs.)
• 1 Tbsp minced garlic
• 1 Tbsp chopped fresh thyme
• 2 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Core tomatoes and cut X in bottom. Dip in boiling water 10 seconds, then dunk in ice water. Slipnskins off and cut tomatoes in half crosswise.
Line baking sheet with foil; lightly oil it. Place tomatoes on the foil, cut side down.
Combine garlic, thyme, oil, salt and pepper. Rub over each tomato half.
Bake in 225-degree oven 5 hours. To store, cover with olive oil and refrigerate.
Serve as side dish or on salads or sandwiches.

Roasted Tomatoes (return to top)

• 6 medium tomatoes, sliced crosswise 1/2- inch thick
• Olive oil
• Salt, pepper and sugar

Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets.
Sprinkle with salt, pepper and sugar. Roast at 300 degrees until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator.

Parmesan Pan-Fried Tomatoes (return to top)

• 1 c flour
• 1 Tbsp onion powder
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 c grated Parmesan cheese
• 1 c bread crumbs
• 3 large tomatoes, sliced 1/2-inch thick
• 2 eggs
• 2 Tbsp Dijon mustard
• 3 Tbsp Olive oil

Combine flour, onion powder, garlic powder, salt and pepper in shallow bowl. Mix well. In separate bowl combine crumbs and parmesan. In third bowl, beat eggs and mustard.
Dip tomato slices in flour, then in egg mixture, and then in parmesan mixture. Press breading onto slices. Repeat with all slices and place in single layer on plastic wrap.
Heat oil in nonstick skillet, over medium-high heat. Fry in batches, about 2 minutes per side, until just golden brown. Serve hot .

Mild Salsa (return to top)

• 3 tomatoes, chopped
• 1/2 green pepper, chopped
• 1/2 white onion, chopped
• 2 bunches green onions, sliced thin
• 1 Anaheim pepper, seeded and minced
• 3 Tbsp vegetable oil
• 2 Tbsp cider vinegar
• 1/4 c lime juice
• 1/4 tsp dried oregano
• Salt and black pepper, to taste

Combine tomatoes, green pepper, white onions, green onions, peppers, oil, vinegar, lime juice, oregano, salt and black pepper.
Chill and allow flavors to blend at least 30 minutes.

Tomato Bread (return to top)

• 1 loaf French or Italian bread
• Margarine or butter, softened
• Garlic salt
• Thinly sliced tomatoes
• Oregano
• Basil
• Parsley
• Mozzarella, shredded or very thinly sliced
• Grated Parmesan

Split bread lengthwise and butter cut faces. Sprinkle with garlic salt to taste.
Add layer of sliced tomatoes. Sprinkle with oregano, basil and parsley to taste. (Fresh minced, if possible.)
Add mozzarella, and sprinkle with Parmesan. Bake at 400 degrees 12 minutes, or until cheese is melted and bubbling but not brown.
Cut crosswise into pieces. Serve hot as appetizer or side dish. Variation: Add pepperoni or other toppings and serve as you would pizza.

Tomato Garbanzo Salad (return to top)
Makes 8 servings

• 3 c diced tomatoes
• 1 c chopped red onion
• 1/4 c chopped parsley
• 1 1/2 Tbsp lemon juice
• 1 tsp minced garlic
• 1/2 tsp dill
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/4 tsp pepper
• 1/3 c olive oil
• 2 (15-oz.) cans garbanzo beans, drained
• 2 hard cooked eggs, finely chopped

Combine all ingredients in bowl.
Turn gently to coat with oil and herbs.

Tomato Parmesan Tart (return to top)
Makes 8 servings

• 2 eggs
• 3/4 c cream
• Salt and pepper
• 4 tomatoes
• 1/2 c grated Parmesan cheese, divided
• 1 baked 9-inch pie shell or tart shell

Beat eggs with cream, and salt and pepper to taste. Set aside.
Slice tomatoes 1/4 inch thick, sprinkle with 2 tsp salt. Place layers of paper towels to drain 10-15 minutes.
Sprinkle 2 Tbsp Parmesan cheese on bottom of baked shell. Add half the tomatoes in a layer, slightly overlapping. Sprinkle with half of remaining Parmesan. Add remaining tomatoes in another layer, sprinkle on remaining Parmesan, and pour egg mixture over all.
Bake at 400 degrees 20-25 minutes, or until custard is set. Serve hot or at room temperature.
Refrigerate leftovers.

Medium Salsa (return to top)
Makes about 3 cups

• 2 cloves garlic, minced
• 1 Tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 Tbsp vegetable oil
• 4 medium tomatoes, chopped
• 1 c chopped onion
• 2 Tbsp chopped fresh cilantro or parsley
• 1 whole jalapeno, seeds removed, minced

Mix garlic, juice, cumin, salt and oil.
Add tomatoes, onions, herbs and pepper; toss.
Marinate at room temperature for 1 hour or several hours in the refrigerator.

Oriental Tomato Sauce (return to top)

• 1 c sliced green onion
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger
• 2 Tbsp vegetable oil
• 3 lb tomatoes (about 6 large), peeled, seeded and chopped
• 3 Tbsp soy sauce
• 1 Tbsp sugar
• 1/8 tsp red pepper flakes
• 2 Tbsp fresh chopped cilantro
• 1 tsp sesame oil

In large skillet over high heat, stir fry onions, garlic, and ginger in vegetable oil 1 minute. Add tomatoes, soy sauce, sugar, and pepper flakes.
Cook over medium-high heat 10-15 minutes until sauce thickens. Stir and crush tomatoes with spoon while cooking.
Stir in cilantro and sesame oil. Toss with hot, cooked pasta or serve over hot rice.

Tomato Soup (return to top)

• 1 tsp olive oil
• 1 small white onion, chopped
• 4 green onions, chopped
• 2 Tbsp flour
• 1 clove garlic, minced
• 4 c chicken broth
• 3 tomatoes, peeled and chopped
• 2 Tbsp chopped fresh dill
• 1/2 tsp sugar
• Salt and pepper, to taste
• 1/2 c plain nonfat or low-fat yogurt

Heat oil in large saucepan over medium- high heat. Add white and green onions; sauté 2-3 minutes.
Add flour and garlic; stir and cook 1 minute. Stir in broth and bring to a boil over high heat. Add tomatoes, dill, sugar, salt, and pepper.
Reduce heat and simmer, covered, 30-40 minutes, or until tomatoes are very soft.
Puree in batches in blender or food processor. Reheat soup.
Add dollop of yogurt to each serving.

Tomato-Mozzarella Salad (return to top)

• 1 sweet onion, thinly sliced
• 4 large tomatoes, sliced about
• 1/2 lb nonfat or part-skim mozzarella, thinly sliced
• 1/4 c chopped fresh parsley
• 2 tsp minced fresh basil
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 2 Tbsp extra-virgin olive oil
• 2 tsp red wine vinegar

Place layer of onion on serving dish. Add layer of tomatoes and layer of mozzarella.
Sprinkle with some parsley, basil, garlic, salt, and pepper. Drizzle with a little oil and a splash of vinegar.
Repeat layers until all ingredients are used. Serve at room temperature.

Tomatoes Vinaigrette (return to top)

• 4 large tomatoes, peeled and sliced
• 1/3 c chopped fresh parsley
• 1 clove garlic, crushed
• 1/3 c olive oil
• 2 Tbsp cider vinegar
• Salt and black pepper, to taste
• 3 Tbsp fresh chopped basil

Place tomatoes in bowl with parsley.
Whisk together garlic, oil, vinegar, salt, pepper and basil. Pour over tomatoes.
Let marinate 1 hour. Serve at room temperature.
Variation: Use 2 lbs fresh green beans in place of tomatoes. Blanch or steam 5-8 minutes until bright green before combining.

Uncooked Pasta Sauce (return to top)
Makes about 8 cups

• 5 large tomatoes, cut into chunks
• 1 garlic clove, minced
• 1 Tbsp minced shallot
• 1/2 medium onion, chopped
• 3 Tbsp chopped fresh basil
• 1/4 c balsamic vinegar
• 1/2 c olive oil
• Salt and black pepper, to taste
• Tabasco sauce, to taste (optional)

Mix tomatoes with garlic, shallots, basil, vinegar, olive oil, salt, pepper and, if desired, Tabasco.
Let stand at room temperature 30 minutes.
Serve with hot pasta and grated Romano or Parmesan cheese.

Uncooked Green Tomato Salsa (return to top)

• 2 c chopped green tomatoes
• 1/2 c chopped cucumber
• 1 tsp salt
• 2 minced green onions (green and white parts)
• 1/2 green pepper, finely chopped
• 1 hot pepper, minced
• 1/4 c cilantro, minced
• Juice of 1 lime

Mix tomatoes, cucumber and salt. Let stand 1 hour, stirring occasionally; drain and return to bowl.
Add onions, green pepper, hot pepper, cilantro and juice; stir.
Puree half the mixture in food processor. Return puree to bowl and chill. Serve as dip or condiment.

Fried Green Tomatoes (return to top)
Makes 4 servings

• 3 large green tomatoes
• 1/2 c yellow corn meal
• 1 Tbsp packed brown sugar
• 1 tsp salt
• 1/4 tsp black pepper
• Vegetable oil

Cut each tomato into thick slices.
Combine corn meal, brown sugar, salt and pepper in shallow dish. Dip both sides of each tomato slice into corn meal mixture.
Add oil to depth of 1/8th inch in large fry pan over medium-high heat. When hot, fry tomato slices, a few at a time, until golden brown on both sides, adding more oil to pan as needed.
Drain on paper towels, and serve immediately.


Chilled Green Tomato Soup (return to top)

• 1 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 tsp curry powder
• 4 large green tomatoes, peeled and cubed
• 1 large potato, peeled and cubed
• 2 c chicken broth
• 2 Tbsp chopped fresh mint
• 1 Tbsp sugar
• 1/2 c cream
• Salt and white pepper, to taste

In large saucepan over medium heat combine oil, garlic, onion and curry powder. Cook and stir 5 minutes, until onion is soft.
Add tomatoes, potato, broth, mint and sugar. Bring to boil; reduce heat and simmer, covered, 45 minutes.
Puree; stir in cream and let soup mixture cool. Season with salt, white pepper and additional sugar, if desired. Cover and chill 2 hours or more.

Gazpacho (return to top)

• 2 ripe tomatoes
• ¼ green pepper
• 1 T. oil
• dash of Tabasco sauce
• ½ t. salt
• 1 cucumber, peeled
• 1 c. tomato juice
• 1 ½ T white vinegar
• ¼ t. ground black pepper
• 1 cl. Garlic

Place all ingredients in food processor.
Process until almost smooth; a few chunks should remain.
Chill and serve.

Meg’s Salsa Fresca (return to top)
-Megan E.

• 3 or 4 tomatoes or 8-10 tomatillos
• 1 small onion
• 4-6 cloves garlic
• ¼ c. lime juice
• basil as desired
• 1-2 hot peppers
• salt

In food processor, chop onion, garlic, pepper, and basil.
Add tomatoes and pulse until coarsely ground.
Add lime juice and salt to taste.

Mediterranean Salad (return to top)

• 2 tomatoes cut in wedges
• 2 small cucumbers, sliced
• 5 radishes (optional)
• 1 small red onion, sliced
• 1/3 c olive oil
• 1/4 c red wine vinegar
• 1 T lemon juice
• Dried oregano, to taste
• Salt and black pepper, to taste
• 1/2 c Greek olives
• 1/2 c crumbled feta cheese
• Anchovy fillets (optional)

Place tomatoes, cucumbers, optional radishes and onions in bowl.
Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating all well.
Top with olives and feta cheese. If desired, add anchovies. Serve.

Veggie Pasta Salad (return to top)
Makes 8 servings

• 10 oz. rotini
• 1 head cauliflower
• 1 head broccoli
• 2 bunches green onions,chopped
• 8 oz. fresh mushrooms, sliced
• 4 tomatoes, chopped
• 8 oz. bottled vinaigrette salad dressing

Cook pasta according to package directions until al dente; drain and rinse in cool water. Drain well.
Cut broccoli and cauliflower into florets.
Mix pasta, broccoli, cauliflower and green onions together with 2/3 of dressing. Marinate at least 4 hours.
Just before serving, add mushrooms, tomatoes and remaining dressing. Toss.

Curried Tuna Salad (return to top)

• 2 lbs potatoes, peeled and diced
• 1/2 c ranch salad dressing
• 2 tsp curry powder
• 2 (6-oz) cans tuna packed in water, drained
• 1 c chopped green onions
• 1/2 c pitted black olives, chopped
• 6 c washed and drained mixed salad greens
• 6 plum tomatoes, quartered
• 3 hard-cooked eggs, quartered

Add potatoes to pot of boiling, salted water; return to boil and simmer 5-7 minutes, or until tender but firm. Drain and set aside.
In large bowl, blend dressing and curry powder. Stir in tuna, green onions and olives. Gently stir in potatoes.
Arrange greens on platter. Mound potato mixture on top, and garnish with tomatoes and eggs.

Spanish Pasta Salad (return to top)

• 4 c cooked, drained mixed-color macaroni
• 1 1/2 c salsa, divided
• 1 c chopped red onion
• 2 c chopped tomato
• 1 c chopped red bell pepper
• 1 c chopped green pepper
• 1 c cooked black or red beans
• 1 c cooked corn kernels
• 1 Tbsp minced cilantro

In a bowl, mix macaroni and 1/2 c salsa.
Cool in refrigerator for 30 minutes, then add 1 c salsa, onion, tomatoes, red and green peppers, beans, corn and cilantro.
Cover and refrigerate at least 1 hour.

Corny Tomato Salad (return to top)

• 2 Tbsp lemon juice
• 1 tsp salt
• 1/2 tsp chopped, fresh oregano
• 2 cloves garlic, minced
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 c vegetable oil
• 4 tomatoes, diced
• 2 small zucchini, diced
• 1 c thinly sliced green onions
• 2 c corn kernels
• 1 medium avocado, diced

Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl.
Add tomatoes, zucchini, onions, corn, and avocado; toss. Marinate at room temperature 1 hour or several hours in the refrigerator.

Roasted Corn Salsa (return to top)

• 4 large ears sweet corn
• 1/2 c minced red onion
• 1 1/2 c chopped tomato
• 1 or 2 jalapeno peppers (to taste), seeds removed and minced
• 1/4 c minced cilantro
• 1 Tbsp olive oil
• 1 Tbsp fresh lime juice
• 1 tsp ground cumin
• Salt and black pepper, to taste

Pull down corn husks and remove silk. Wash. Pull husks back up to cover ear; fasten by tying with string or piece from outer husk.
Place on baking sheet, partially covered with aluminum foil, and bake at 375 degrees 45-55 minutes.
Allow corn to cool. Cut kernels from ear until you have at least 2 1/2 c
Combine kernels with onion, tomato, jalapenos, and cilantro. Add olive oil, lime juice, and cumin. Stir in salt and black pepper.
Cover and chill 30 minutes. Best served same day.

Tomato-Corn Relish (return to top)

• 2 medium tomatoes, seeded and diced
• 1 c corn kernels
• 1/2 c diced green bell pepper
• 1/2 c diced celery
• 1/3 c diced red onion
• 2 1/2 Tbsp white wine vinegar
• 1 garlic clove, minced
• 1/2 tsp sugar
• 1 Tbsp Dijon-style mustard
• 1/4 tsp red pepper flakes
• Salt, to taste

Combine all ingredients in bowl, and let marry 30 minutes.
Serve as picnic side dish, or as condiment to hot dogs and hamburgers.

Vegetable Medley (return to top)

• 1 Tbsp margarine
• 2 medium yellow summer squash, sliced
• 1 medium zucchini, sliced
• 1 medium yellow onion, diced
• 3 medium fresh tomatoes, diced
• 1/2 c corn kernels
• 1 clove garlic, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 tsp ground black pepper

Melt margarine in a large pan over medium heat. Add squash, zucchini and onion. Cook 3-4 minutes.
Add tomatoes, corn, garlic, oregano, basil and pepper. Cook and stir 2-3 minutes, until heated through. Serve immediately.

Garden-Fresh Kabobs (return to top)
Makes 4 servings

• 1/2 c red wine vinegar
• 1/3 c peanut oil
• 2 Tbsp. soy sauce
• 2 cloves garlic, crushed
• 2 tsp sesame seeds
• 2 c mixed fresh vegetables: red or green bell pepper chunks; blanched Brussels sprouts; cucumber, jicama, zucchini, or onion chunks; large mushroom caps, cherry tomatoes

Combine vinegar, oil, soy sauce, garlic, and sesame seeds in a shallow glass dish or zipper-lock plastic bag.
Add vegetable pieces. Cover or seal, and marinate at room temperature 20 minutes or in the refrigerator several hours.
Drain and reserve marinade.
Push 5-6 vegetable pieces onto skewers. Broil, basting often with reserved marinade, 4-5 minutes on each side till golden brown.

Vegetable Grill (return to top)

• 2 zucchini, 8-10 inches long
• 1 large onion
• 10-15 whole mushrooms
• 4 Roma tomatoes
• 1 green pepper
• 1 large stalk broccoli, cut into florets
• Olive oil
• Dry fajita seasoning

Quarter zucchini lengthwise. Cut onion into 1/2-inch slices. Halve mushrooms and tomatoes. Cut green pepper into slices or chunks.
Place vegetables, including broccoli, on shallow pan small enough to fit on grill. Brush with olive oil and sprinkle with fajita seasoning. Cover pan with foil and place about 3 inches from medium coals.
Cook, stirring occasionally to assure even cooking and to avoid sticking, about 10 minutes, or until crisp-tender.
Note: Vary vegetables according to availability.

Vegetable Mixed Grill (return to top)

• 1/4 c olive oil
• 1/4 c balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Roma tomatoes, halved
• 1 zucchini, halved lengthwise
• 1 yellow or patty pan squash, halved lengthwise
• 1 large red onion, in thick slices
• 1/2 lb. shiitake or button mushrooms, stems removed
• 1 lb. asparagus, trimmed
• 1 large bell pepper, in chunks
• 2 Tbsp chopped Italian parsley

Combine oil, vinegar, salt and pepper in zipper-lock plastic bag. Add vegetable pieces. Seal, and marinate at room temperature 20 minutes or in the refrigerator several hours. Drain and reserve marinade.
Grill vegetables, stirring, in preheated, oiled slotted wok over hot coals. Remove items as they become tender. Drizzle cooked vegetables with reserved marinade. Top with parsley. Serve hot or at room temperature.

Gazpacho with Herbs (return to top)

• 1 onion
• 1 green bell pepper
• 1 cucumber
• 3 medium, ripe tomatoes
• 2 green onions
• 1 clove garlic, minced
• 4 c tomato juice
• 3 Tbsp fresh lemon juice
• 2 Tbsp red wine vinegar
• 1 ts dried tarragon
• 2 tsp minced fresh basil
• 1/4 c chopped fresh parsley
• 1 tsp sugar
• Salt and pepper to taste

In a blender or food processor, chop onion, bell pepper, cucumber, tomatoes and green onions.
Add tomato juice, garlic, lemon juice, vinegar, tarragon, basil, parsley, sugar, salt and pepper. Blend until well-combined but still slightly chunky.
Chill at least 2 hours before serving.

Summer Vegetable Stew (return to top)

• 5 medium onions, thinly sliced
• 1/4 c vegetable oil
• 1 lb cubed pork
• 5 ripe tomatoes, sliced
• 1 c fresh green beans, cut into pieces
• 2 c peeled, diced eggplant
• 2 c diced green pepper
• 1 carrot, peeled and sliced
• 1/2 c uncooked rice (not instant)
• 1 c water
• Salt and black pepper, to taste

Sauté onions in oil until soft. Remove from skillet and set aside. Add pork to skillet and brown; remove from heat.
Arrange half the onions in greased 9 x 13 x 3-inch baking dish. Add half the tomatoes. Sprinkle with salt and pepper. Add in layers half of the beans, eggplant, green peppers and carrots. Top with all the rice and pork. Season with salt and pepper.
Add in layers remaining onions, tomatoes, green beans, eggplant, green peppers and carrots. Season. Pour water over. Cover and bake at 375 degrees 2 1/2 hours. Uncover and bake 30 minutes more.

Summer Vegetable Chili (return to top)

• 1 large onion, chopped
• 1 Tbsp vegetable oil
• 4 medium tomatoes, chopped
• 2/3 c picante sauce
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dried basil
• 1 (16-oz) can black beans, rinsed and drained
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large yellow squash or zucchini, cut into 1/2-inch chunks (about 2 c)

In a large pan over medium heat, cook onion in oil until tender. Add tomatoes, picante sauce, cumin, salt and basil. Cover and simmer 10 minutes.
Stir in black beans, green pepper, red pepper and squash; cover and simmer until vegetables are tender, about 15 minutes.
Serve as-is, or over hot cooked rice.

Brilliant Green and Red Soup (return to top)

• 1 large onion, chopped
• 1 clove garlic, crushed
• 4 stalks celery, chopped
• 1 tsp ground cumin
• 2 Tbsp olive oil
• 6 c packed spinach leaves (about 2 bunches), stems removed
• 4 c chicken broth
• 1 tsp dried oregano
• 4 tomatoes, diced; divided
• Salt and pepper, to taste

Place onion, garlic, celery, and cumin in pot with olive oil over medium heat. Cook 5 minutes.
Add spinach; stir well. Reduce heat to low; cover. Simmer until spinach is wilted, about 4 minutes.
Add broth and oregano; simmer, covered, 20-25 minutes.
Working in batches, puree mixture. Place mixture and 2 cups of diced tomatoes in pot and heat through (but don’t cook tomatoes).
Season with salt and pepper.
Serve garnished with reserved diced tomatoes.

Chilled Creamy Tomato Soup (return to top)

• 1 cucumber, peeled, seeded and chopped
• 1 green pepper, seeded and chopped
• 2 green onions, chopped
• 2 cloves garlic, crushed
• 1/2 tsp dill weed
• 3 c tomato juice
• 1 c chopped tomatoes
• 1 c plain yogurt
• Thinly sliced raw mushrooms, watercress sprigs or croutons, for garnish

Combine all ingredients, except garnish, and mix well.
Chill at least 2 hours.
Garnish and serve as appetizer or main course, with a green salad and wheat rolls.
Note: Vary vegetables according to availability, but note that celery tends to overpower other flavors. Add 1 tsp honey for a touch of sweetness, if desired.

Italian Tortellini Soup (return to top)

• 4 medium carrots, sliced
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 t. dried thyme or 1 T. fresh
• 4 c. vegetable broth
• 2 medium summer squash, sliced
• 4 plum tomatoes, chopped
• 1 ½ c. frozen cheese-filled tortellini
• 15 oz. (1 can) red kidney beans, rinsed and drained
• Grated Parmesan Cheese (optional)

Put 2 c. of the broth in a large saucepan.
Add carrots, onion, celery, garlic, and thyme.  Heat to a boil, then reduce heat to low.
Cover and cook 10 minutes, or until onion is tender.
Add remaining broth, squash, tomatoes, tortellini, and beans.  Heat to a boil, then reduce heat to low.
Cover and cook for 15 minutes, or until tortellini is tender.
Serve with Parmesan cheese, if desired.

African Peanut Soup (return to top)
-Deb P.

• 2 T. olive oil
• 2 medium onions, chopped
• 2 large red bell peppers, chopped
• 4 cloves minced garlic
• 1 lb. Diced tomatoes
• 8 c. vegetable broth or stock
• ¼ to ½ t. cayenne pepper
• 2/3 c. natural crunchy peanut butter
• ½ c. uncooked brown rice

Heat oil in a large stock pot over medium high heat.
Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning.  Stir in tomatoes, stock, and pepper.  Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.  
Stir in peanut butter until well blended, and serve.

Pennsylvania Garden Soup (return to top)

• 2qts. Stock or broth
• ½ t. oregano
• 1 clove garlic
• 1 large onion, chopped
• 4 carrots, scraped and sliced
• 1 large sweet pepper, skinned and cut in strips
• 2 c. fresh beans, cut
• 1 summer squash, cut into strips
• 3 ears sweet corn, kernels cut off the cob
• 3 large tomatoes, skinned and quartered
• 2 t. salt
• ½ t. celery seed
• 6 peppercorns
• ¼ c. chopped parsley

Simmer stock with salt, spices and garlic for 30 minutes.
Add onion, parsley, carrots, pepper, and beans; simmer 20 minutes.
Add squash and corn; simmer 15 minutes.
Add tomatoes; simmer 15 minutes.

Sunday Chili (return to top)
Healthy, easy to make and easy to adapt to what you have on hand. (any kind of bean, fresh or canned tomatoes, any allium: leeks, green garlic, ‘regular’ onions, etc, any kind of bell pepper or leave the pepper out, etc. you get the idea.) AND it freezes well in smaller portions.

• 3 cups dry kidney beans (or used canned; you can use nearly any kind of bean you have on hand)
• 2-3 onions
• 4 cloves garlic, minced
• 1 colored bell pepper, chopped
• 1-2 cups coarsely chopped green cabbage
• 1/2 cup diced unpeeled potatoes\
• 2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
• 1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
• 1/2 tsp cumin
• 1/2 cup uncooked brown rice
• 5 cups water or vegetable broth
• salt and pepper to taste

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8.