My tried and true tomato pie recipe:

Tomato pie

3 cups roughly chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel. OR if you prefer thinlly sliced
9 inch pie shell, slightly browned, bottom pricked and egg wash.
1/2 onion thinly slicked (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work
3/4 cup mayonnaise
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

Fried green tomatoes

slice green tomatoes and place on a wire grill over broiler pan.

sprinkle lightly with salt to pull the juices on both sides

In a plastic bag combine cornmeal and flour, about equal amts, with couple dashes of pepper

Shake pieces in the plastic bag to coat

Place on wire rack and REST in refrigerator until ready to cook **this is IP

When ready to cook and grease in cast iron skillet is hot, toss again the individual pieces in the cornmeal flour mixture and add directly to the pan

You are NOT deep frying, have enough grease in bottom of pan to for the tomatoes fry in.

Turn couple times with fork, to ensure they are nice and brown on both sides.

Do not crowd them in skillet

Drain on paper towels, and remove to a plate or else if you let them stay on the paper towels they will get soggy.

My son says I make the best fried green tomatoes :o)

I do this with grape tomatoes when I have too many to eat fresh. Throw them in a baking dish, sprinkle with salt, pepper and minced garlic. add some olive oil, toss and bake at 350 for about an hour. the oven temperature and time can vary depending on what else you have in the oven. Good as a side dish with chicken or beef or add to pasta, rice, beans or anything else that needs to be livened up.

Gazpacho

2 C. chopped, peeled plum tomatoes
1/2 C green pepper, finely chopped
1/2 C. yellow pepper, finely chopped
1/4 C. finely chopped flat leaf parsley
2 cloves garlic mashed with kosher salt, or finely chopped 1/2 C red onion, finely chopped
1 C. cucumber, seeded and finely chopped
1/2 C. celery, finely chopped
2 T. olive oil
2 T. Worcestershire sauce
1 T. snipped chives
4 T. red wine vinegar
1/2 tsp ground pepper
salt to taste
2 1/2 C. tomato juice and 1 1/2 C. Mrs. T's bloody Mary mix
Tabasco sauce to taste.

Mix in large bowl, cover and chill overnight.

Bloody Mary Bites are fun to serve!

Bloody Mary Bites

1 pint cherry tomatoes
1 cup vodka enough to cover
2 tablespoons lemon pepper
2 tablespoons celery salt

Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. **You can cross cross cut at the top of the tomato if you like

Cover, and refrigerate overnight.
To serve, mix together the lemon pepper and celery salt in a small dish.
Serve tomatoes floating in vodka.
Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

I also serve on the platter celery sticks and olives

One more!

Tomato Soup cake~ Yes, I've made one but mine was in a bundt pan

2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell'sî Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Cream Cheese Frosting

Heat the oven to 350ðF. Grease a 13x9-inch baking pan.

Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Frost with the Cream Cheese Frosting.

In August, go out to the garden on a warm, sunny day....pick tomato off the vine, add a touch of salt and enjoy the juice running down your arm while you take a big bite.
Yummmmmm.

Oven Roasted Tomatoes Stuffed with Goat Cheese

For these buttery-soft roasted tomatoes, we boost the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course with a salad and crusty bread.
Serves: 12

12 medium (3 pounds) tomatoes
1 2/3 pound(s) fresh goat cheese
1 large egg, lightly beaten
2 clove(s) garlic, minced
2 tablespoon(s) finely chopped basil
1 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) extra-virgin olive oil

Directions

Preheat the oven to 425ð. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
I n a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil.

Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.

Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.

PROVENCAL ROASTED TOMATOES

Serves 8 - 10
12 plum tomatoes (about 3 lbs)
3 garlic cloves, minced
2 tbsp. finely chopped fresh thyme
2 tbsp finely chopped fresh flat leaf parsley
Coarse salt and freshly ground pepper
1/4 cup extra virgin olive oil

Preheat oven to 350. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into four 1/2 inch slices. Place on wire rack.

In a small bowl, mix garlic, thyme, and parsley; season with salt and pepper. Divide evenly among tomato slices, spooning about 1/2 tsp on each. Drizzle olive oil over tomatoes. Roast until herb mixture is slightly browned and tomato skins are wrinkled, about 1 hour. Transfer baking sheet to a wire rack to cool. Serve.

Great with grilled leg of lamb and Black Olive Relish ��" tastes like summer.

I got this one from Bon Appetit & really love it.

Pasta w/Tomatoes & Mozzarella (serves 4-6)
1 garlic clove, halved
2 pounds tomatoes, chopped
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces
1/2 cup coarsely chopped fresh basil
1/2 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 pound medium shell-shaped or other short pasta

Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

STUFFED TOMATOES with SPINACH

This is a recipe my family loves, thought i would share it with Dave's family.

1/2 cup onion
4 medium tomatoes
10 oz fresh spinach
6 slices bacon (fried and crumbled)
1/2 cup sour cream
a few dashes of Tabasco sauce and salt
1 cup mozzarella cheese (I use Mexican 4 cheese)
Shredded cheese.

Leave the stem end on the tomato, cut the other end off and hollow out the tomato. I start with a grapefruit knife then a spoon. It aint easy.
Cook onion in bacon drippings. Stir in spinach. Cover and cook for 4 minutes. Remove from heat and stir in sour cream. Add remaining ingredients. Bake at 375 degrees for 20 minutes. Sprinkle with mozzarella cheese and bake until melted.

I often cut the recipe in half or you can do four and after the first bake take two out for later and add the mozzarella cheese and put in the micro until melted.

TOMATOES AU GRATIN

Makes 6 servings

4 large ripe tomatoes, peeled and sliced
1 onion, chopped
3 tbsp. butter
1 cup shredded Swiss cheese
1 cup soft bread crumbs
1 cup sour cream
2 eggs, beaten
Salt and pepper (to taste)

Saute onion in butter till soft.

Layer tomato slices onions, bread crumbs and cheese, half at a time in a greased 8x8-inch pan.

Combine sour cream, eggs, and salt and pepper, pour over layers.

Bake at 350 degrees F for 20-30 minutes.

Hello, Ginger! Good to see you here. I joined the KT that same day; I think there were maybe 3-4 of us who did, and I have often tried to remember who they were. Not many of the old KT still here now.

Post often!

Sue

Pickled Cherry Tomatoes

1 cup cider vinegar
1 cup water
4 tsp kosher salt
2 tsp sugar
1 Tbs grated lemon zest
1 lb cherry tomatoes
1/4 cup chopped fresh dill
2-3 cloves garlic, finely chopped
1/4 tsp red pepper flakes, or to taste

Combine the vinegar, water, salt, sugar, and lemon zest in a saucepan and bring to a boil. Remove from the heat and let cool 20 minutes. Pierce each tomato 2 or 3 times with the tip of a toothpick or wooden skewer. Combine the tomatoes, vinegar mixture, and the remaining ingredients in a non-reactive bowl and marinate at room temperature for 2 to 8 hours, or overnight in the refrigerator. Makes about 3 cups.

Aunt Rose's Famous Green Tomato Casserole

"Rainbow Cooks" Author: Rainbow Whole Foods Cooperative Grocery

3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil

Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil.

Bake 30-45 minutes. Serves 4.

Mississippi Cooks: Featured Cookbook
from the March 2003 issue of Today in Mississippi

Tomato Jam

I tested this recipe (by making just a pint) and it was so delicious I quadrupled the recipe and made eight 1/2 pints today - just BWB for 20 minutes. It is absolutely amazingly tasty and pairs with cheese, scrambled eggs, grilled chicken or fish. Hope you enjoy! The recipe (from the NYTimes - Mark Bittman - 8/20/08) said it could be canned. I can tell you that the jam is amazing. I served little appetizers w/mini financiers, tomato jam, and goat cheese mixed with chives and marscapone (from Gourmet.com - mini tomato burgers). My foodie friends went wild. - Cathy mrswhlbarrow @ gardenweb

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. (I used two Thai bird peppers and included the seeds)

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.