• Olive oil
• White wine vinegar
• Freshly ground black pepper
• Roma (plum) tomato slices
• Cherry tomato, cut in half
• Yellow pear tomato, cut in half if large
• Fresh basil leaves, cut into thin strips
• Shredded Parmesan cheese
  

Copied from http://www.bettycrocker.com/

Sensational summer flavors sing when tomatoes are tossed with fresh basil, Parmesan cheese and a simple vinaigrette.

Mix oil, vinegar and pepper (about 3 parts oil to 1 part vinegar) in a large bowl. Toss with tomatoes and basil; sprinkle with cheese. Let stand to blend falvors while preparing dinner.

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons malt vinegar
• 3/4 teaspoon packed light brown sugar
• 1/2 teaspoon salt (preferably flaky sea salt or fleur de sel)
• 1/2 teaspoon coarsely ground black pepper
• 2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
• 1 scallion, thinly sliced diagonally

• 1 (1-inch-long) piece baguette, crust discarded
• 2 garlic cloves
• 1/2 teaspoon salt
• 2 hard-boiled eggs, yolks and whites separated
• 2 tablespoons Sherry vinegar (preferably "reserva")
• 1/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• 1/8 teaspoon black pepper
• 1/2 lb ripe tomatoes, cut into 1/2-inch cubes
• 1 medium green bell pepper, cut into 1/8-inch dice
• 2 oz (1/4-inch-thick) slices serrano ham or prosciutto , cut into 1/4-inch dice

• 3 cups fresh, or frozen and defrosted corn kernels
• 5 small zucchini, cut into matchstick pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh dill weed
• 2 tablespoons melted butter
• 3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 2 tablespoons olive oil

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 3/4 teaspoons salt
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
• 3/4 cup whole milk
• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 3/4 lb beefsteak tomatoes, peeled (see cooks' note for mountain jam) and sliced crosswise 1/4 inch thick
• 1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon black pepper
• 7 oz coarsely grated sharp Cheddar (1 3/4 cups)
  

• 1 garlic clove, minced
• 1/4 teaspoon dried hot red pepper flakes
• 7 tablespoons olive oil
• 1 1/2 lb plum tomatoes, chopped
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 (1 1/4-lb) eggplant
• 12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
• 1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
• 3 tablespoons finely chopped fresh basil
• 1/4 teaspoon black pepper

• 4 pounds fresh ripe tomatoes, cored
• 3 tbl olive oil
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• salt and pepper to taste
• 2 tbl minced garlic
• 1/2 gallon chicken stock or vegetable stock
• 1/4 cup finely chopped parsley (optional)

Cut tomatoes in half lengthwise and squeeze out seeds. Brush cut side with olive oil, sprinkle with salt and pepper and smoke, cut side down, for 30 minutes. (I use a Cameron smoker)

Remove the tomatoes from the smoker, cool, peel, and chop coarsely. Collect juices.

While tomatoes are cooling, sautee onions, carrots,celery, and garlic in olive oil until softened. Do not let onions brown. Add salt and pepper. Add chopped tomatoes. Cook for three to four minutes. Do not allow to burn. Add three cups chicken broth, simmer covered one or 1 1/4 hours. Puree with a hand blender or regular blender. Add more chicken broth if soup is too thick. Check salt and pepper. Garnish with fresh parsley if desired (I usually don't). The recipe (from Emeril) also calls for heavy cream, but I find it masks the tomato flavor.

Ingredients:
Serves 4

• 3 pounds ripe tomatoes, peeled, quartered, and seeded
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil or butter
• 1 leek, chopped
• 1 carrot, chopped
• 1 ½ quarts unsalted chicken stock
• 4 ounce blue cheese, crumbled
• 3 tablesoons whipping cream
• several large fresh basil leaves, or 1 to 2 fresh parsley sprigs, plus extra, to garnish
• 1 cup cooked and crumbled bacon, to garnish
• salt and freshly ground black pepper

Heat the oven to 400 degrees F. Spread the tomatoes in a shallow baking dish. Sprinkle with garlic and some salt and pepper. Place in the oven and roast for 35 minutes.

Heat the oil or butter in a large saucepan. Add the leek and carrot and season lightly with salt and pepper. Cook over low heat, stirring often, for about 10 minutes until soft.

Stir in the stock and roasted tomatoes. Bring to a boil. Lower the heat, cover, and simmer for about 20 minutes.

Add the blue cheese, cream, and basil or parsley. Transfer to a food processor or blender and process until smooth, working in batches if necessary. Taste and adjust the seasoning.

Reheat the soup, but do not boil. Serve garnished with bacon and a sprig of fresh herbs.

• 1 green bell peppers, seeded and roughly chopped
• 1 red bell peppers, seeded and roughly chopped
• ½ cucumber, roughly chopped
• 1 onion, roughly chopped
• 1 fresh red chili, seeded and roughly chopped
• 3 cups passant (strained pureed tomatoes) or tomato juice
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon caster sugar
• salt and freshly ground black pepper
• crushed ice, to garnish (optional)

Reserve a small piece of the green and red bell peppers, the cucumber, and the onion. Finely chop these and set aside as a garnish.

Process all remaining ingredients, except the ice, in a blender or food processor until smooth: You may need to do this in batches.

Press the soup through a strainer into a clean glass bowl, pushing it through with a spoon to extract the maximum amount of flavor.

Adjust the seasoning and chill. Serve sprinkled with the reserved chopped green and red bell peppers, cucumber, and onion. For a finishing touch, add a little crushed ice to the garnish.

Ingredients:
Serves 4

• 3 ounces sirloin steak, trimmed of fat
• 3 31/2 cups beef stock
• 2 tablespoons tomato paste
• 6 tomatoes, halved, seeded, and chopped
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 egg white
• ½ teaspoon sesame oil
• 2 scallions, finely shredded
• salt and freshly ground black pepper

Cut the beef into thin strips and place it in a saucepan. Pour boiling water over to cover and cook for 2 minutes. Drain thoroughly; set aside.

Bring the stock to a boil in a clean pan. Stir in the tomato paste, the tomatoes, and the sugar. Add the beef, and return the stock to a boil. Lower the heat and simmer for 2 minutes.

Mix the cornstarch to a paste with the cold water. Add the paste to the soup, stirring constantly until it thickens slightly but does not become lumpy. Lightly beat the egg white in a cup.

Pour the egg white into the soup in a steady stream, stirring all the time. As soon as the egg white changes color, add salt and pepper, and stir the soup. Pour it into warm bowls. Drizzle a few drops of sesame oil on each portion and sprinkle with the scallions. Serve at once.

• 2 slices of bread
• 2-3 slices fresh tomato
• White onion, sliced
• 2 or 3 slices of bacon, crisp
• 2-3 eggs, scrambled

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large garlic clove, minced
• 1 anchovy fillet
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon minced fresh Italian parsley

• 1 10x8-inch focaccia, cut into 4 equal pieces, each split horizontally
• 4 medium tomatoes, thinly sliced into rounds
• 24 thin slices unpeeled English hothouse cucumber
• 16 thin red onion slices
• 4 heads of baby lettuce (such as oakleaf) or 4 curly lettuce leaves
  

The garlicky compound butter melts into toasted focaccia for a terrific flavorful accent to the tomatoes and cucumbers.

Combine butter, garlic, anchovy, and hot pepper sauce in bowl. Using back of fork, mash until mixture is almost smooth. Season with salt and pepper. Mix in parsley.

Preheat oven to 325°F. Arrange bread pieces, cut side down, directly on oven rack. Bake until bread is slightly crusty, about 5 minutes. Arrange bread, cut side up, on work surface. Spread cut sides with garlic-anchovy butter. Arrange tomatoes, cucumber, and onion on bottom halves of bread. Top with lettuce, then bread tops. Press to compact slightly. Cut sandwiches diagonally in half.
Makes 4 servings.
Bon Appétit

August 2003

• 2 cups loosely packed fresh basil leaves
• 1 1/4 cups mayonnaise
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
  

• 18 1/8-inch-thick slices pancetta*

• 18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 3 large eggs, beaten to blend
• 1 cup olive oil
  

• 6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
• 6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
• 1 1/2 cups thinly sliced arugula

• 2 1/2 tablespoons olive or vegetable oil
• 4 to 5 roma (plum) tomatoes, cut in half
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 garlic bulb, unpeeled
• 1 cup uncooked mostaccioli or penne pasta (3 ounces)
• 2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
  
• 2 ounces crumbled feta or cubed mozzarella cheese
  

Copied from http://www.bettycrocker.com/

You'll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.

• 1. Heat oven to 300ºF. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
• 2. Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
• 3. Cook and drain pasta as directed on package.
• 4. Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
  

• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 5 cups plum tomatoes, peeled and chopped *
• 1-1/2 tbsp. parsley, chopped
• 3/4 tsp. basil
• 1/4 tsp. ground pepper
• Salt, to taste
• 1/4 tsp. oregano
• 6 tbsp. tomato paste
  

Ingredients:

• 1/2 cup extra virgin olive oil
• 1 md. onion, chopped
• 4 cloves garlic, minced
• 2 cans (lg. each) tomato paste
• 2 cans (lg. each) Italian plum tomatoes, peeled
• 1/2 lb. lean pork (one piece)
• 1/2 tsp. oregano
• 1 tbsp. fresh parsley, minced
• 1/2 tbsp. fresh basil,minced
• 1 lb. fresh mushrooms sliced
• 4 to 5 bay leaves

• olive oil for brushing pans
• 1 head garlic
• 4 pounds vine-ripened red tomatoes (about 10 medium)
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 3 tablespoons fresh orangejuice, or to taste

Copied from http://www.epicurious.com/
Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.

Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.

Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.

Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.
Makes about 3 cups, enough for 1 pound pasta.

Gourmet
August 1998

• 1 medium white onion, quartered
• 3 lb ripe medium tomatoes, cored
• 1/2 cup olive oil
• 1 fresh serrano chile, chopped, including seeds
• 1/2 cup chopped fresh cilantro
• 3 tablespoons red-wine vinegar
• Accompaniment: corn tortilla chips

Copied from http://www.epicurious.com/
"When a friend celebrated her birthday at El Teddy's in New York City's TriBeCa, I really enjoyed trying the innovative dishes there," says Thea DeSando of New York, New York. "But the one thing I couldn't get enough of was the salsa-smoky and full of tomato flavor. Is there any way you can get the recipe?"
Active time: 20 min Start to finish: 10 1/2 hr (includes chilling)
--------------------------

• Preheat oven to 400°F.
• Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil. Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.
• Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours. Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.
• Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans. If your processor is small, do this in 2 batches. Pulse until coarsely chopped. (Alternatively, you can chop with an immersion blender in a deep container.)
• Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar. Season with salt and chill, covered, at least 8 hours to blend flavors. Bring to room temperature before serving.
  

Cooks' note:
Salsa keeps, covered and chilled, 3 days.
Makes about 4 cups.
Gourmet — You Asked For It
September 2000
El Teddy's, New York, New York

• 1 cup chopped peeled seeded vine-ripened tomato (about 3/4 pound)
• 3 tablespoons chopped onion
• 1 small jalapeño chili, chopped (wear rubber gloves)
• 2 1/2 tablespoons fresh lime juice
• 1/4 cup vegetable oil
• 2 tablespoons finely chopped fresh coriander
  

Copied from http://www.epicurious.com/

Can be prepared in 45 minutes or less.

In a blender blend together tomato, onion, jalapeño, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.

Makes about 1 1/4 cups.
Gourmet
June 1994

• 3 large tomatoes, seeded and chopped (3 cups)
• 1 small green bell pepper, chopped
• (1/2 cup)
  3 garlic cloves, finely chopped
• 8 medium green onions, sliced (1/2 cup)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped jalapeño chili
• 2 to 3 tablespoons lime juice
• 1/2 teaspoon salt

Copied from http://www.bettycrocker.com/

Have a bumper crop of garden tomatoes? This is just the recipe to tickle those taste buds with garden-ripe flavors and homemade goodness!

1. Mix all ingredients in glass or plastic bowl.

2. Cover and refrigerate until serving.

• 6 cups chopped tomatoes
• 1/2 cup scallions, minced
• 1 cup FRESH cilantro, chopped, no stems
• 6-8 cloves garlic, minced
• 1/4 cup chopped FRESH oregano
• 2 tablespoons Jalapeno pepper, minced (more if your taste buds can handle it)
• 1 red pepper, chopped
• 2 yellow peppers, chopped
• 1/4 cup olive oil
• 3 tablespoons FRESH lime juice
• Salt and Pepper to taste
  

Salsa is the Spanish and Mexican word for sauce, but in America it is thought of as a chunky tomato condiment that can be raw or slightly cooked. If you have only experienced salsa from a jar, you owe it to yourself to make up a batch of fresh using local produce and try it in some new and creative ways.

PREP WORK
Lots of prep work for making this dish. In fact it's all about prepping the ingredients and that's the way you should approach it. Yes, you can make it easy by throwing ingredients into the food processor and it will still taste great but you will loose a lot of the texture.

If you have the time, savor the process and chop up most of the ingredients by hand. You may even find you like the repetitive action of cutting and dicing. I find it very relaxing when I'm stressed out. If you must use a food processor to save time, at least cut up the tomatoes by hand.

Try to use the freshest, ripest tomatoes you can find. It will make a big difference to the final taste. What if you wanted to make Honus's Salsa in the middle of the winter and the tomatoes looks awful. You can always use chopped canned tomatoes in a pinch and it will still be good but not AS good.
Chop up the tomatoes and mince the scallions. If you can't find scallions, you can substitute fresh onion. Mince the garlic and chop up the oregano. Be careful with the Jalapeno pepper. You'll want to wash your hands after handling it so not to take a chance of rubbing any in your eyes.

Split the pepper in half and clean out the seeds and membrane and then chop into small pieces.

HOW TO MAKE AT HOME
Once all the ingredients are prepped, add them to a large bowl and stir gently until well combined. Cover, and refrigerate for at least one hour.

• 4 Lrg Tomatoes Diced
• 1 Lrg Yellow or White
• Onion Diced
• 2 Jalapeno Peppers Chopped
• 3 Serrano Chili Peppers Chopped
• 1/4 Yellow Bell Pepper Diced
• 1/4 Green Bell Pepper Diced
• 1/4 Garlic Clove(Minced)
• 1/2 cup finely chopped Cilatro
• 1/2 cup Chopped Green Onions
• 2 Tomatillos
• 1 lemon (juice only)
• 1 tsp White Vinager
• Salt ( 2 pinches)
• Pepper ( 2 pinches)
  

Combine all vegetables together in a large bowl and squeeze in lemon juice and vinager, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy!

• 1 large tomato, chopped
• 1 medium onion, chopped
• 2 fresh green chile peppers, chopped or 1 (4 oz) can green chile peppers, chopped
• 1/2 teaspoon garlic salt or garlic powder
• salt to taste
• fresh chopped cilantro, to taste, optional
  

A fresh salsa recipe with or without chopped cilantro.

Combine all ingredients and chill salsa, covered, in refrigerator at least one hour. Enough salsa to serve about 12 to 16 people.

• 1/4 cup olive oil
• 2 onions diced
• 6 cloves garlic, minced
• 2 sweet bell peppers, diced
• 3 jalapeño peppers, seeded and minced (Wear gloves. Hot peppers burn hands and other body parts
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• Cayenne pepper, a dash or two
• 2 quarts tomato puree
• 1/4 cup vinegar
• 8 tablespoons cilantro, finely chopped
• 1/4 cup water or tomato juice
  

I'd been yearning for a long time for a salsa recipe that I could safely can. Finally, a friend found one. I've toned it down a little over the years, because the salsa gets hotter and hotter the longer it sits.

Brown the onions in the olive oil in a big pot with a thick bottom. Add the garlic, plus the bell and jalapeño peppers. Stir for about 10 minutes. Add the remaining ingredients and cook over a low heat for a few hours, stirring occasionally. Check the seasoning, but resist the temptation to make the salsa as hot as you would normally eat it. (Remember, I warned ya' ... and you can always add ot sauce later.)

If the salsa is getting so thick that you're worried it's going to burn, add a little more water. Bring it slowly to a boil, and keep it boiling for 5 or 10 minutes.

Ladle the salsa into either pint or half pint jars. You should end up with 4 or 5 pints, 8 to 10 half pints. Can and process using the boiling-water-bath method. Boil for 20 minutes.

Note: This recipe can be doubled or even tripled, which is what I usually do. That way I end up with enough to give salsa as holiday gifts. It always gets rave reviews!