It's very easy to do. This is how my Mom taught me and I make it every year: Pick the amount of red tomatoes you wish, peel them, scoop the major part of the seeds and dice them. No need to be absolutely thorough, as some seeds also add to the beauty of the jam. Weigh the prepared tomatoes. In a pan mix the tomatoes with the same amount of sugar and a cinnamon stick. Mix and cook over a low heat until the setting point is reached. That's all. Some variations: if you don't want it to be as sweet you can cut the amount of sugar a bit, but bear in mind that the jam won't last as much that way. If you plan to eat it in a shorter amount of time that is fine. You can substitute and/or add a bit of ginger instead of the cinnamon stick. This jam is also wonderful if you mix in assorted berries, even frozen, with the tomatoes before cooking over the heat. Serve over vanilla ice cream and with a dash of Créme de Cassis for a truly Summer flavour or spread on a slice of homemade bread to go with a cup of tea. Hope this helps Eduarda

Thanks for all the positive feedback, it's nice to hear. :) Well, I have now started in on the pressure canning. I did get 12 pts. of Katie's Roasted Tomato and Garlic soup last week and 8 pts. of beef stock yesterday. Today/tomorrow it's chicken stock and chicken soup, then next week apple sauce and apple pie filling. It's kind of a relief to be away from the tomatoes for a while. :) And I am getting more comfortable with the pressure canning. I got the Presto 23 Qt. and the optional weighted pressure regulator. My gauge seems pretty darn accurate so far, but I love the ease and consistency of using the weights; I'm glad I spent the extra $20. I probably will can more tomatoes next year - I'm just a glutton for punishment! :) But I will probably spread it out and not do it all 6 or 7 days in a row. Since I don't really grow enough tomatoes to can, I buy them when I want to can. There's a great organic farm the other side of town (Petaluma, CA) that has been selling tomatoes $1/lb or $12/crate; I've gotten over 20 lbs. in a crate! They also sell the overripe tomatoes as "sauce tomatoes" for $5/box (about 20 lbs). So it's very reasonable cost-wise. I don't get the satisfaction some of you do by starting from seed, but it's still pretty darn satisfying. And as several of you have commented, it sure is all pretty to look at too. We're just wrapping up a kitchen remodel; my husband is about to start on the shelves in our small walk-in pantry. I can't wait to see all my jars and jars on my new shelves!!!! Kathy

Definitely vegetable season here, my current favorite is tomato dumplings. Yum. My recipe called for canned tomatoes, but I use fresh ones. I also like the Eating Well version of tomato and zucchini gratin. Zucchini Gratin http://www.eatingwell.com/recipes/zucchini_gratin.html From EatingWell: July/August 2013 4 servings, 1 cup each •2 cloves garlic, minced •3 tablespoons extra-virgin olive oil, divided •1 teaspoon dried marjoram or thyme •1/4 teaspoon salt •1/4 teaspoon freshly ground pepper •3 medium zucchini, thinly sliced (1/8 inch) •1/2 cup coarse dry breadcrumbs (see Tip), preferably whole-wheat •1/2 cup grated Parmesan cheese 1.Position rack in lower third of oven; preheat to 450°F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray. 2.Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish. 3.Roast the zucchini until softened and starting to wilt in spots, about 15 minutes. 4.Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more. Nutrition Per serving : 201 Calories; 14 g Fat; 3 g Sat; 9 g Mono; 9 mg Cholesterol; 13 g Carbohydrates; 7 g Protein; 2 g Fiber; 322 mg Sodium; 406 mg Potassium 1 Carbohydrate Serving Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat Tips & Notes • To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs Tomato Dumplings •1/2 cup finely chopped onion •1/4 cup finely chopped green pepper •1/4 cup finely chopped celery •1/4 cup butter •1 bay leaf •1 can (28 ounces) diced tomatoes, undrained •1 tablespoon brown sugar •1/2 teaspoon dried basil •1/2 teaspoon salt •1/4 teaspoon pepper •DUMPLINGS •1 cup all-purpose flour •1-1/2 teaspoons baking powder •1/2 teaspoon salt •1 tablespoon cold butter •1 tablespoon snipped fresh parsley •2/3 cup milk •In large skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. •Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed. •Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately. Yield: 6 servings. Good luck on that weight loss. And KatieC, good luck on that cholesterol, LOL. Annie

I'm late to the party but this is one recipe that I've had many times. The list of ingredients is long but OMG it's just *the* best spinache/artichoke dip I've ever had. California Pizza Kitchen's Spinach/Artichoke Dip 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco Sauce Blue and white corn tortilla chips Directions: In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.