TOMATO-CHEESE PIE
2 c. fresh bread cubes
1/4 c. margarine or butter, melted
1 c. shredded Cheddar cheese
1 pt. canned tomatoes
1 tbsp. cornstarch
2 tsp. chopped onions
1 tsp. salt
1 tsp. sugar
2 eggs, beaten
3/4 c. milk

Combine bread, margarine and 1/4 cup cheese. Press into a 9 inch pie plate, bake at 400 degrees for 10 minutes or until lightly browned. Cool. Drain liquid from tomatoes into saucepan, blend in cornstarch. Add onion, salt and sugar. Cook, stirring constantly until thickened. Add tomatoes, milk and remaining cheese, blend well. Pour over top of baked bread. Bake at 375 degrees for 40 minutes. Cool 10 minutes before slicing.

SCALLOPED TOMATO ZUCCHINI
3 sm. zucchini, sliced about 1/4 inch thick
1 med. onion, thinly sliced
4 tomatoes (another for garnish)
1 c. croutons
1 tsp. salt & pepper to taste
1/2 to 1 c. Cheddar cheese, shredded

In 1 1/2 quart casserole layer half of the cheese and all other ingredients, season and repeat layer. Cover. Bake and then add rest of the cheese and bake with cheese on.

TOMATO DISH
2 cans peeled tomatoes
1 sm. chopped onion
3/8 c. sugar
Celery salt (liberal shakes)
Lawry seasoning salt or tony's Louisiana seasoning (liberal sprinkling)
1 tsp. crushed basil
2-3 slices white bread, torn in pieces
Bread crumbs
Grated cheese

Saute onions in large skillet. Turn off heat and add all other ingredients except bread crumbs and cheese. Put into greased casserole, top with cheese and bread crumbs. Bake at 350 degrees until bubbly, then turn down heat to 250 degrees for 15 minutes. Serve with roast beef and wild rice.

ASPARAGUS TOMATO QUICHE
4 lg. eggs
1 1/2 c. half & half
2/3 c. Bisquick
2 c. grated sharp cheese

Layer bottom of glass baking dish with asparagus. Blend above ingredients in blender on high speed for 60 seconds. Pour on top of asparagus and bake for 25 minutes at 350 degrees. Remove from oven and place tomato slices on top and return to oven for 7-10 minutes.

EGGPLANT AND TOMATO PARMESAN
1 lg. eggplant
2 tbsp. salad oil
1-2 cloves garlic, minced
1 tbsp. flour
1 lb. can stewed tomatoes, undrained
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/8 tsp. pepper
1/4 tsp. basil
Parmesan cheese

Peel and cut up eggplant. Simmer, covered, in small amount of boiling, salted water for about 5 minutes. Drain thoroughly. In hot oil in skillet, saute garlic until golden. Stir in flour, stewed tomatoes, salt, sugar, paprika, pepper and basil. Cook, stirring over medium heat until mixture boils and is slightly thickened. Mix eggplant with other ingredients, place in greased casserole and top with grated Parmesan. Bake 20 minutes in 375 degree oven.

ITALIAN TOMATO CASSEROLE
1 tsp. olive oil
1/4 c. seasoned bread crumbs
1 lb. tomatoes in 1/2" slices
1/4 c. sliced fresh basil leaves
1/4 tsp. pepper
1 c. or 4 oz. mozzarella cheese
Fresh basil for garnish

Mix oil with bread crumbs. Spread in shallow microwave safe dish. Microwave on high 1 minute, uncovered, stirring once, until lightly browned. Set aside. Arrange overlapping rows of tomato slices in the dish. Sprinkle with basil and pepper. Then shredded cheese. Top with bread crumbs. Microwave on high, uncovered, 4 minutes or until cheese is melted and tomatoes are heated through. May take longer. Garnish with fresh basil.

TOMATO CASSEROLE
4 (1 lb.) cans sliced stewed tomatoes
1 1/2 c. brown sugar
Salt
8 slices bread, diced
1 c. butter, melted
Parmesan cheese
Dry bread crumbs

Simmer tomatoes, brown sugar and salt until thick, about 30 minutes. Line the bottom of a 3 quart casserole with bread cubes. Pour melted butter on top, then the tomato mixture. Bake at 350 degrees for 1 hour. During the last 15 minutes, sprinkle with Parmesan cheese and dry bread crumbs.

ZUCCHINI AND TOMATO STIR-FRY
2 tbsp. vegetable oil
2 med. onions, sliced
4 med. zucchini, sliced
2 lg. tomatoes, cut into wedges
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. salt
1/4 tsp. pepper

Pour oil into wok or large skillet. Stir-fry over high heat (350 degrees) for 6 to 8 minutes. Cover, reduce heat and simmer 5 minutes.

HERBED TOMATO SLICES
15 (1/2" thick) tomato slices
No stick cooking spray
1/3 c. bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. dried basil
1 tbsp. reduced calorie margarine, melted

Arrange tomato slices in a 13 x 9 x 2 inch baking dish coated with cooking spray; set aside. Combine bread crumbs and next 3 ingredients; mix well. Sprinkle evenly over tomato slices. Bake at 350 degrees for 20-25 minutes. Garnish with basil if desired. Yield 5 servings (3 slices). Calories 71. Cholesterol 2 mg. Fat 2.6 g. Sodium 280 mg.

FRESH TOMATO ZUCCHINI SAUCE
1/2 c. butter or margarine
2 c. chopped onions
1 clove garlic, sliced
2 c. sliced celery
2 c. chopped green pepper

Cook until tender. 4 c. med. zucchini in 1/2 inch cubes

Cook 5 minutes. 12 med. tomatoes, peeled and chopped
2 tsp. flavor enhancer
2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
2 tsp. dried leaf thyme
1 bay leaf

Simmer, covered, for 45 minutes. Remove bay leaf; cool. Ladle into freezer containers. Makes 3 quarts. Serve like a sauce over meat, chicken, rice, etc.

TOMATO CASSEROLE
1 lg. can tomatoes
1 c. sm. pearl onions
2 1/2 c. seasoned croutons
1 1/2 c. sharp cheese, grated
2 tsp. sugar
Salt and pepper to taste
Dash of marjoram
Dash of thyme

Saute onions in 3 tablespoons butter. Mix remaining ingredients, put in casserole dish. Dot with butter. Bake covered 40 minutes at 350 degrees. Then bake uncovered for 5 minutes to brown cheese.

OKRA TOMATO CORN GUMBO
3 c. fresh tomatoes
2 c. sliced fresh okra
1 c. fresh uncooked corn
1 c. boiling water
1 sm. onion, finely chopped
Salt to taste
1/8 tsp. pepper
1 tbsp. butter or margarine
1 tsp. sugar

Combine first 5 ingredients. Cover and cook until vegetables are tender and mixture is thick. Add remaining ingredients. Serve hot or warm. This is good for church suppers. Serves 6.

TOMATO PUDDING
3 c. + 1 tbsp. cubed bread
1/2 c. melted butter
1 c. tomatoes, diced
1/4 to 1/2 c. brown sugar
1 tbsp. salt
1 tbsp. basil, dried
1 tbsp. minced dried onion
1 bay leaf, remove before blending

Place cubes of bread in casserole. Pour butter over and stir. Cook remaining ingredients for 5 minutes. Cool slightly and put in blender for a few seconds. Pour over bread cubes. Bake in 375 degree oven for 50 minutes. Freezes well. Great for brunch.

ZUCCHINI AND TOMATO CASSEROLE
1/4 c. olive oil
1 sm. minced onion
1 clove garlic, minced
4 lg. zucchini, cut into 1/4 inch slices
2 tbsp. minced fresh basil or 2 tsp. dried basil
1/2 c. Parmesan cheese
4 lg. tomatoes, peeled and sliced
Salt and pepper
1/2 c. fine dry bread crumbs
2 tbsp. melted butter

Heat olive oil in frying pan. Cook onion and garlic, stirring constantly about 3-4 minutes or until soft. Add zucchini. Cook over medium heat, stirring constantly for 3-5 minutes or until zucchini are turning golden but are still firm. Place a layer of zucchini in buttered 1 1/2 quart casserole dish. Sprinkle with basil and Parmesan cheese. Top with layer of tomatoes and sprinkle with salt and pepper. Repeat layers. Combine bread crumbs, melted butter and sprinkle over vegetables. Bake without cover at 350 degrees for about 20 minutes. *Secret - Use Mozzarella cheese, too! About 1 cup. Serves 6.

TOMATO SAUCE FOR PIZZA
1 sm. onion
1/2 clove garlic
28 oz. can crushed tomatoes
1/4 c. olive oil
1 tbsp. Parmesan cheese
1 tsp. oregano
1 tsp. basil
Pinch of pepper
Salt to taste
2 tbsp. sugar

Dice onions and garlic, fry lightly in oil. Season with oregano, basil and pepper. Stir in tomatoes, Parmesan cheese, salt and sugar. Let simmer over a low flame for about 20-25 minutes (or until sauce is thick).

TOMATO SKILLET
1/4 c. butter
1/2 c. chopped onion
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. thyme leaves
1/8 tsp. pepper
6 whole tomatoes, peeled and cored

Melt butter in skillet. Add onion, parsley, salt, thyme and pepper. Add tomatoes, cored ide down. Cover and cook 5 minutes. Turn tomatoes carefully, basting with butter mixture. Cover and continue cooking 5 minutes. Serve in sauce dishes with sauce spooned over.

TOMATO PUDDING
1 (15 oz.) can tomato puree
3 c. bread cubes, tightly packed
1 1/2 c. brown sugar
3/4 c. butter

Melt the butter and add the bread cubes. Mix the tomato puree and sugar and cook for 5 minutes. Combine the tomato mixture and bread cubes in a 1 quart sauce casserole and bake at 350 degrees for 45 minutes. (Can be topped with cheese and oregano last few minutes.). Serves 4 to 6.

TOMATO AND HERB NOODLES
1 (16 oz.) pkg. noodles, prepared as directed
6 tbsp. margarine
2 tsp. basil
2 med. tomatoes, diced

In skillet, melt margarine. Add basil and tomatoes. Cook over medium heat until mixture forms a chunky sauce, about 5 minutes. Pour over hot noodles.

BAKED GREEN FRIED TOMATO CASSEROLE
Select 6 to 8 semi ripe tomatoes. Slice 1" thick. Dip in 2 beaten eggs (thinned with 3 tablespoons of water). Coat tomato slice with Italian bread crumbs. Lightly brown tomato slices in butter greased skillet. Place in a buttered casserole. Cover about three fourths of tomatoes with half and half or cream. Bake at 325 degrees until cooked, about 45 minutes.

IMPOSSIBLE ZUCCHINI TOMATO PIE
2 c. chopped zucchini
1 c. chopped tomato
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 servings.

GREEN TOMATO PIE
2 recipes cornmeal dough
1 c. sugar
1/3 c. flour
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1/8 tsp. ground red pepper
6 lg. green tomatoes, sliced 1/4 inch thick (do not use stem end)
1/2 c. golden raisins
2 tbsp. cider vinegar
3 tbsp. butter

Combine flour, cornmeal and salt in a bowl. Stir in mix. Cut in shortening with two knives or pastry blender until mixture resembles fresh bread crumbs. Sprinkle on water, a tablespoon at a time, stirring with a fork after each addition. Add just enough water so that the dough can be shaped into a ball; it will be quite soft. Roll out half of the dough and fit into a 9 inch pie pan. Combine sugar, flour, salt, cloves, cinnamon and red pepper in a shallow bowl. Stir with a fork to mix. Coat 1/3 of the tomato slices at a time with the sugar mixture. Spread all of the slices evenly over the dough in a pan. Sprinkle with raisins and top with any remaining sugar mixture. Drizzle with vinegar and dot with butter. Roll out remaining dough and cover filling with pastry. Crimp edges and cut two or three small vents in the top crust. Bake at 425 degrees for 40 minutes, or until the crust is golden and the juices bubble around the edges of the pie. Serve at room temperature.

CORNMEAL DOUGH
1 c. flour
1/2 c. yellow cornmeal (ground fine,
if possible)
1/4 tsp. salt
1/2 c. vegetable shortening
3 tbsp. (about) water

BROILED TOMATO SLICES
2 large tomatoes
1/2 c. sour cream
1/2 c. mayonnaise
1/4 tsp. curry powder
Dash of pepper

Cut 3/4 inch slices of tomato. Sprinkle with salt. Blend sour cream, mayonnaise, curry and pepper. Spread mixture evenly over tomatoes. Set under broiler with tops 4 inches from broiler for about 1 minutes o until topping is bubbly and lightly browned.

LIMA BEANS IN TOMATO SAUCE
3 slices bacon, finely chopped
2 c. tomatoes, cooked or canned
1/4 c. onion, chopped
1 tsp. vinegar
4 c. dry baby lima beans, 2 c. uncooked
1/4 c. brown sugar, packed
1/4 tsp. chili powder

Fry chopped bacon; remove from pan. Put remaining ingredients into fat; simmer for 25 minutes, or until thickened. Sprinkle beans with bacon before serving.

SPICED TOMATO HALVES
Tomato halves sprinkled with celery salt and dill weed. Bake at 425 degrees for 15 minutes.

TOMATO AND OLIVE SALSA

4 tomatoes, chopped and drained
1 bunch green onions
1 can black olives, pitted
1 tsp. dry cilantro
1 can mild green chilies
1 clove garlic, minced
Salt to taste

Chop onions and chilies. Mince garlic. Slice olives. Mix all with tomatoes. Serve with taco chips.

TOMATO SALSA
7 qts. peeled, cored, chopped plum tomatoes
4 c. seeded, chopped long green chilies (any mildly hot green chili)
5 c. chopped onion
1/2 c. seeded, finely chopped jalapeno peppers
6 cloves garlic, chopped fine
2 c. bottled lemon juice
2 tbsp. salt
1 tbsp. black pepper
2 tbsp. ground cumin
3 tbsp. oregano
2 tbsp. chopped fresh cilantro

Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling water canner for 20 minutes. Makes 13 pints.

TOMATO MEXICAN BAKE
3 c. chopped fresh tomatoes
1/2 c. uncooked rice
1 med. onion, chopped
1 med. bell pepper, chopped
15 oz. can chili beans
11 oz. can whole corn
2 c. chopped cooked chicken
3 tbsp. Mexican chicken seasoning mix
Velveeta cheese slices
Tomato slices
Parsley

Stew tomatoes, rice, onion, pepper until tender; add seasoning mix. In 9 x 13 inch baking dish layer beans, corn, chopped chicken, and tomato mixture. Top with cheese and tomato slices. Sprinkle with parsley and bake at 350 degrees for 20 minutes.

TOMATO GREEN CHILI SALSA
3 c. peeled, cored & chopped tomatoes
3 c. chopped, seeded long green chilies
3/4 c. chopped onion
1 jalapeno pepper, seeded & finely chopped
6 cloves garlic, finely chopped
1 1/2 tsp. ground cumin
2 tsp. oregano leaves
1 tsp. salt (opt.)

Combine all ingredients in a large saucepan and heat, stirring frequently until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle into pint jars, leaving 1/2" headspace. Adjust lids and process in boiling water canner 15 minutes at 0-1000 ft. altitude, 25 minutes above 6000 ft., 20 minutes at 1000 - 6000 ft.

CHILI RELLENOS EN CROUTE WITH TOMATO CILANTRO
4 poblano chili peppers
1 box whole wheat filo pastry
8 oz. goat cheese
12 oz. Jack cheese
2 sticks melted butter

SAUCE
16 Roma tomatoes, diced
1 lg. Spanish onion, diced
4 bunches cilantro
1 tbsp. olive oil
Salt to taste

Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mixture, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Fold in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 minutes. SAUCE: Saute onion in olive oil until clear, then add tomatoes and cook another 5-10 minutes until liquid evaporated. Add salt and chopped cilantro. To serve, place sauce on plate and add chili rellenos. Serve with rice.

QUESADILLAS WITH TOMATO SALSA
4 flour tortillas
4 tbsp. butter
1 1/2 c. shredded cheese (Jack or Cheddar)

Melt butter in a wide round skillet over medium high heat. Place one tortilla in skillet, sprinkle cheese onto half of tortilla. Fold tortilla over and press flat, move to one side of pan. Place another tortilla in the pan (it won't lie flat) and repeat the process. Brown both sides. Place quesadillas in warm oven until served.

TOMATO SALSA
2 med. tomatoes, chopped
2 scallions, sliced
1 (4 oz.) can diced green chiles
1/4 c. fresh cilantro leaves (2 tbsp. dried, crumbled)
1 avocado, sliced
1/2 c. sour cream

Toss tomatoes, scallions, chiles and cilantro together. Place avocado slices on hot quesadillas. Drop on sour cream. Spoon salsa over and serve. Yield: 4 servings.

SHAKER BEAN SOUP
1 lb. dry northern beans
1 meaty ham bone or 2 smoked ham hocks
1 lg. onion, chopped
3 celery stalks, diced
2 carrots, shredded
Salt to taste
1/2 tsp. pepper
1/2 tsp. dried thyme
1 can (28 oz.) crushed tomatoes in puree
2 tbsp. brown sugar
1 1/2 c. finely shredded fresh spinach leaves

Sort and rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from heat and let stand 1 hour. Drain beans and discard liquid. In the same kettle place ham bone or hocks, 3 quarts of water and beans. Bring to a boil. Reduce heat and simmer, covered 1 1/2 hours or until meat easily falls from the bone. Remove bones from broth trim off the meat and discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer covered 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving spinach.

SHAKER STEWED TOMATOES
1 qt. tomatoes
1/2 c. light cream or rich milk
1 tbsp. sugar
1/4 tsp. baking soda
1/4 c. cracker crumbs*
1 tbsp. butter or margarine

Heat tomatoes. Add the cream and baking soda. Allow to simmer several minutes. Add the cracker crumbs. Simmer until cracker crumbs have swelled. Add the sugar, salt. Just before serving, add the butter; allow to melt. If you wish you may add a dollop of ketchup. This is a very old Shaker recipe and has been used by all the Communities where it has always been a great favorite. *Use saltines rolled fine. If using saltless crackers, increase salt a little more than stated.
 

Other Recommended Tomato Recipe Sites on the Internet
Abigail's Tomato Recipes
All About Tomatoes
Anne's Tomato Recipes
California Tomato Commission Tomato Recipes
Fried Green Tomato Recipes
Garden Guides Tomato Info and Recipes
Green Tomato Recipes
Green Tomato Recipes
HomeCooking - Tomatoe Recipes
HomeParents - Tomato Recipes
Hugs.org Tomato Recipes
Malena Tomato Recipes
RecipesUSA Tomato Recipes
Southern About.com Tomato Recipes
TAMU Tomato Recipes
TAMU Green Tomato Recipes
That's My Home Tomato Recipes