Recipes

Yields: 6 slices

Ingredients

• 4 medium ripe heirloom tomatoes
• Salt 
• Ground black pepper
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 6 basil leaves, thinly sliced
• Six 1/2-inch thick slices French bread
• 3 cloves garlic, peeled and left whole

Instructions

1. Chop tomatoes into 1/4-inch chunks, removing as many seeds as possible.
2. Add these to a bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil, vinegar and basil. Stir and let stand 15 minutes.
3. Lightly dust one side of bread with garlic.  (As a summer treat, you can grill the bread on the BBQ for 2 - 3 minutes and serve warm)
4. Spoon a generous amount of the tomato mixture onto each bread slice. 

Yields: 4 servings

Ingredients

• 4 green tomatoes cut into 1/4" rings
• 3/4 cup all purpose flour
• 1 tbsp garlic powder
• 4 eggs
• salt and pepper
• 2 tbsp milk
• 1 1/2 cups bread crumbs
• pinch cayenne pepper
• pinch paprika

Instructions

1. In a frying pan or deep fryer, preheat oil to 350 degrees F.
2. Season tomatoes with salt and pepper.
3. In one shallow dish mix flour and garlic powder.
4. In a second shallow dish, beat eggs and milk.
5. In a third shallow dish, mix bread crumbs, cayenne and paprika.
6. Dredge tomatoes through each dish, in order.
7. Place in the pan/fryer.
8. Cook 2  3 minutes.
9. Drain on paper towels and serve.

Yields: 6 servings

Ingredients

• 3 large Roma tomatoes
• 1 long English cucumbers
• 1 green pepper
• 3/4 cup Feta Cheese (cubed)
• 6 tablespoons Greek Feta dressing

Instructions

1. Chop tomatoes into 1/4-inch chunks, removing as many seeds as possible.
2. Peel the cucumber and coarsely chop.
3. Remove the seeds from the pepper and cut into thin rings.
4. Add all ingredients together and serve immediately.

Recipe submitted by Nicole. Adapted to include quantities, yield and time.

Yields: 16 pints

Ingredients

• 16 lbs tomatoes - quartered with stems,vines and cores removed
• 3 medium white onions - chopped
• 3 medium carrots - chopped
• 1/4 cup sugar
• 8 bay leaves
• 900 ml vegetable stock

Instructions

1. Combine all ingredients and simmer uncovered for approximately 2 hours.
2. Remove bay leaves.
3. Ladle into blender and blitz until smooth.
4. Ladle into containers suitable for freezing.

**This is an excellent soup-base recipe.  You can add vegetables and/or hamburger after thawing.**

Yields: 5 pints

Ingredients

• 8 cups (2 kg) Roma tomatoes - peeled and chopped
• 4 cups mixed sweet bell peppers - chopped
• 2 cups white onions - chopped
• 4 - 7 jalapeño peppers (adjust for desired hotness; may also substitute habaneros or chili peppers) - finely chopped
• 1 cup white vinegar
• 4 cloves minced garlic
• 5 ounce can tomato paste
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoon lemon juice
• 2 teaspoons paprika
• 1 teaspoon oregano
• 2 teaspoons ground coriander

Instructions

1. Combine all ingredients and simmer uncovered until you have reached desired consistency.
2. Ladle into hot, sterilized jars and process. 
3. You can also freeze this.