Help, need tomato recipes

[gayle]

My 6 tomato plants are going nuts. I must pull a lb of fresh tomatoes off em every day.

I make gazpacho, salsa, spaghetti sauce, but I need some new recipes.

Any and all would be very appreciated!

[sparkle&shine]

What about stewed tomatoes??

Last night I made Sausage, Peppers, and squash with stewed tomatoes and it is so yummy!
I cut up 1 red bell pepper, 1 green bell pepper, zucchini, yellow squash, and sausage links. I let that all simmer in my frying pan with a touch of butter. After it starts getting soft I add stewed tomatoes and sometimes fresh tomatoes to go along with it. It can be served as is or over pasta with Mozzarella cheese on top!

Also grilled tomatoes are good. So are stuffed tomatoes. Bruschetta. Caprise salad.

Do you like sun dried tomatoes?

[gayle]

I love sundried tomatoes! Do you know how to actually dry them Sparkles?

[Candy]

Oh, I'm jealous. lol I LOVE tomatoes.

Bad for you, but I love fried tomatoes.

[sparkle&shine]

I have never made them myself but you can either use a food dehydrator (if you have one) or you can use your oven set at around 200 almost all day (wouldn't recommend doing this in the summer ;-) ) You just halve the tomatoes squeeze out the seeds and sprinkle with salt to taste. Put on a cookie sheet or into the dehydrator until they get leathery. I bet if you google recipes or instructions you can get something a bit more specific! Then once you have them you can use them for tons of stuff.

[irish74]

Gayle,

I clipped this from the newspaper last summer and made it a number of times, it is soooo good. It takes a bit of work, but it is totally worth it. I use the recipe on the crisco to make the pie shell.

TARTE A LA MOUTARDE
This savory tart is filled with tomato slices and a mustard-kissed cheese custard.

Ingredients::

1 unbaked 9-inch buttery pie shell

1 heaped tablespoon mild Dijon mustard

6 to 8 ounces grated Gruyere

1 shallot, finely chopped

3 firm-ripe tomatoes, sliced

Salt and pepper

3 heaped tablespoons creme fraiche

1 egg, lightly beaten

Instructions::

Preheat oven to 350°. Spread 2 teaspoons of the mustard in pie shell. Sprinkle in half of the cheese, then the shallot. Layer in tomato slices. Season with salt and pepper. Bake for 15 minutes. Remove from oven.

Stir creme fraiche to smooth it out, then add remaining mustard and cheese, and the beaten egg. Season with salt and pepper. Pour over tomatoes and return to oven. Bake 15 minutes longer, or until edges of pastry are lightly browned and top of tart is slightly puffy, with golden splotches here and there. Serve warm.

Serves 4

PER SERVING: 480 calories, 19 g protein, 28 g carbohydrate, 33 g fat (14 g saturated), 105 mg cholesterol, 418 mg sodium, 2 g fiber.

I also make tomato soup quite a bit, I usually use a can of roma tomatoes with basil from Trader Joe's because I am lazy & don't like to peel tomatoes, but it would probably be awesome with fresh.

I don't have a recipe, so everything is sort of by sight/taste.

Tomato cream soup with corn

Saute a shallot or two depending on size in a bit of olive oil or butter or both. Once it is translucent but not brown, add about 1/2 large can of tomatoes with the juices (Maybe three or four large fresh?) let simmer for a few minutes until they can be crushed with a spoon. Add about a cup of chicken stock (I make my own & freeze it, but canned is just fine too), maybe a bit more if it seems thick. Bring to a boil and simmer for maybe 3-4 minutes. Blend in blender or process in food processor until almost smooth, I like a little texture. Return to pot on stove, add a couple handfuls of frozen corn (I like the white corn from Trader Joes, but any or even fresh would be good), once it is simmering again, add about 1/4 to 1/2 cup of cream and salt & pepper as necessary. If you have leftover french bread, cut it in cubes & toss with olive oil & salt & pepper & toss it on a cookie sheet in the oven while you make the soup, but if not it is just fine as it is.

Sorry if that doesn't flow well, I just do it as I go along without measuring anything, but it doesn't have to be exact for it to turn out great. :D

[Katy]

here's a recipe I'm waiting to try (my first tomatoes will be ready any day now). It's from Slob in the Kitchen by Karen Duffy

summer roasted tomato soup

toss a few tomatoes, ored and sliced into wedges, with a liberal amount of EVOO. Add some chopped garlic and a sprinkling of fresh thyme and rosemary. Place in a roasting pan in a 400 over for about 45 minutes, stirring halfway through. When the tomatoes break down, the garlic is soft and the dish smells divine, it's done. Remove from the oven

in a heavy stockpot, saute a minced red onion in EVOO until its transluscent. Then add the roasted tomatoes to the pot. Cover with 6 cups of stock. Bring to a boil, then reduce the heat and simmer over low heat, stirring occasionally, for 5 minutes. Puree the soup with an stick blender giving it a series of pulses to pulverize the tomatoes and break down the skins and seeds.

serves 6

[gayle]

Katy, I was hoping someone would have a soup recipe I could use some for.

And sfaugustbride, that tart sounds utterly delish!

I have a feeling I am gonna be getting REALLY tired of tomatoes. LOL

[mom_to_zoe]

Sounds great to me! I just love really good summer toms.

My first thought was gazpacho, which I make every week in the summer, but you mentioned that. Some other tomatoe recipes I like are stuffed provencal tomatoes. Barefoot Contessa has a great recipe for this. You basically hollow out the toms, add a tasty bread crumb and herb mixture, top with cheese and bake. I also make a savory tart in the summer with a tart crust (I use Jiffy pie crust mix and blind bake it for about 20 minutes), sauteed onions, goat cheese and tomatoes. Broil it (cover the crust with foil or it will burn) until the tomatoes and sift and the cheese melted. Then add some hand-torn basil on top. Delish!

[alical04]

How about stuffed tomatoes? I like to make a mixture of goat chesse, fresh herbs (like cilantro or basil) and mix that with Italian bread crumbs and stuff them into tomatoes that have been cut just at the top and then the insides are taken out. I put them under the brioler for a couple of minutes until they soften and get crunchy on the top. They are so good!! :)

[Missy2U]

Gayle - I have a few recipes for you. At our old place, my husband grew tomatoes - at one point we had eight plants and I swear the man was giving them steriods or something - I know the feeling of - erm - "abundance" of fresh tomatoes. Unfortunately,we don't have room anymore, so one suggestion I can make is to can them! Then send some to me. :D Anyway, here are the recipes I usually used to get rid of 'em.

Cauliflower with Green Olives and Tomato - Serves 4

1 1/2 pound head of cauliflower
1/4 C EVOO
1/3 C very thinly chopped onion
16 green olives in brine, pitted and quartered
Salt
Black ground pepper
1 C really ripe fresh tomatoes, peeled raw, seeds scooped away, and finely diced

Trim away the cauliflower's green leaves and wash in cold water. In a saucepan that will amply contain the whole head, fill it 3/4 full with water. Bring water to a boil, drop in head of cauliflower and cook until it's very tender - 20 - 25 minutes (otherwise it retains some of that "sour taste"). Drain the cauliflower, and when it's cool, cut it into pieces about 1 1/2 inches big. In a skillet, cook onions in the olive oil until pale gold, then add cauliflower, olives, salt and a liberal grinding of black pepper. Cook for 2 or 3 minutes turning occassionally. Add tomato, continue cooking for five more minutes. Serve hot.


Pasta Con Pomodori Al Forno - Serves 6

8 very large ripe tomatoes
Coarse salt to taste
4 garlic cloves, coarsely chopped
1/2 C minced flat leaf parsley
1/2 C freshly grated bread crumbs
1/2 C EVOO
1 # thin spaghetti or linguine
1/2 C Shredded basil leaves
Freshly grated parmigiano-reggiano or pecorino
Freshly ground black pepper

Preheat oven to 425. Slice each tomato in half and set, cut side up, in a lightly oiled oven dish that will hold all the tomatoes in one layer. Sprinkle the halves with salt, garlic and parsley.

Toast the bread crumbs in a frying pan over medium heat until they are light golden brown. Sprinkle over the tomato halves and drizzle all the olive oil over them. Put in preheated oven and roast for 30 to 45 minutes or very soft and juicy.

Cook pasta so that it will finish when the tomatoes are ready. Drain and turn into a heated bowl. Scrape in the cooked tomatoes fresh from the oven, together with any juices. Mix "furiously" - I just really mix it up - taste, adding salt if necessary. Add pepper, the basil, and a handful of the cheese. Serve.


Thai Hot and Sour Fish Soup - Serves 4

1 1/2 T Cooking oil
3 shallots, cut into thin slices
1 T chopped fresh ginger
5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices
1 Q canned low sodium chicken broth or homemade stock
2 C Water
Grated zest of 2 lemons
Grated zest of 3 limes
1/2 # mushrooms, quartered
5 T lime juice (about three limes)
1/4 Asian fish sauce (nam pla or nuoc mam)
2 # swordfish steaks, skinned, cut into appx. 2 x 1 " pieces - we sometimes change this and use shrimp. You can also use catfish.
2 tomatoes, cut into large dice
1/3 C cilantro leaves

In a large pot, heat the oil over moderately low heat. Add shallots, ginger and jalapenos; cook, stirring occassionaly, for 3 minutes. Reduce heat and simmer for 5 minutes. Stir in the zests and mushrooms, simmer 5 minutes longer. Add the lime juice, fish sauce, and swordfish. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro.


Grilled Tuna with Capers and Tomato Sauce - Serves 4

4 Center cut tuna steaks about 4-5 ounces each
2 T olive oil
Slat and pepper to taste
1/4 t hot red pepper flakes
4 sprigs fresh thyme coarsely chopped, or 1 t dried.
1/3 C drained capers
4 small ripe tomatoes, cored and cut into small cubes
1 T fresh lemon jice
4 T chopped fresh basil or parsely

Prepare a charcoal grill or preheat the broiler. Place thetuna on a flat dish and spoon 1 T oil over it. Sprinkle with salt and pepper, red pepper flakes and spread well into the steaks. Cover with plastic and let stand 15 minutes before grilling. Heat the remaining T oil in a small skilled. Add capers and cook briefly over medium high heat. Add tomatoes, salt and pepper, and lemon juice, cook for five minutes. Keep warm.

Grill fish (rub grill with olive oil to prevent sticking) for 3 min on one side and 3 on the other for rare. If broiling, place in pan and broil for 6 minutes, turning once. Remove the fish and cut into thin, diagonal slices. To serve, divide tomatoes between 4 warm plates. Place tuna slices on top and sprinkle with parsley.

The cook book I got this out of (Pierre Franey Cooks With His Friends) shows grilled asparagus spears along with the steak - so when I made it, I just added them.


I'm still thinking canning them and sending them to ME would be MUCH easier. ;)

[lisapremiere]

I second the sun dried tomatoes. I make them all the time, and they are so good. My friends request them all the time. I use a food dehydrator and leave it to dry for about 10 hours. After they are dried I put them into canning jars with olive oil and garlic. They last forever and are sooo good. I serve them as apps with water crackers smeared with goat cheese and the tomatoes on top. Super easy and yummy.

[gayle]

Thanks Ladies, there are some great sounding recipes here!

Keep em coming :)

[Sposa06]

Here are a few tomato recipes I love:

Smoked Tomato Bisque

1 (6 ounce) can tomato paste
10 ounces tomato sauce
1 (10.75 ounce) can tomato puree (puree some of your own tomatoes here)
1 cup heavy whipping cream
2 cups water, or as needed (I usually end up using 3 cups)
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 dash liquid smoke flavoring
salt and pepper to taste

Combine the tomato paste, tomato sauce, and tomato puree. Simmer and add the dried herbs. Stir in the heavy cream and liquid smoke and season to taste with salt and pepper. Gently heat but do not boil.

It's great with a big loaf of crusty French bread to dip in it and a little asiago cheese sprinkled on top!

Pappa al Pomdoro

6 tbs. extra-virgin olive oil
4 cloves garlic, chopped
2 bunches basil, chopped
1 pt. beef or chicken broth
3 lbs. ripe, peeled and seeded tomatoes, cut into large pieces
2 loaves day-old country bread, cubed
salt
black pepper, freshly ground

Heat 4 tbs. olive oil, 3 cloves of garlic and half the chopped basil in a saucepan over a low heat. Do not brown the garlic. Add the tomatoes, cook for 20 mins. and set aside.
Mix 1 tbs. oil, the rest of the garlic with the bread cubes in a baking pan. Add salt and pepper to taste, and bake until golden. Add stewed tomatoes to the bread and the broth; cook for 10 more mins.

Serve into single soup bowls adding the rest of the basil and a dash of extra-virgin olive oil.

This Tuscan soup is super good and super filling! I love to grate a little parmesan cheese on top!

Sicilian Pesto

8 oz. basil
1 cup rosated almonds
3 cloves garlic
9 oz. tomatoes
toasted breadcrumbs
1 cup extra-virgin olive oil
salt
pepper

In a mortar, pound the garlic with the basil and the almonds and a pinch of salt until you get a creamy texture. Pound the peeled tomato fillets as well. Blend the tomatoes into the sauce adding oil, and salt and pepper to taste.

This is fantastic with pasta it can really grab onto - something like rigatoni or penne, something with texture and shape.

Penne alla Crudaiola

1/2 pound fresh, ripe tomatoes
1 pound penne
1/3 cup olive oil
1 cup freshly grated Parmesan cheese
Salt

Cut the tomatoes lengthwise, remove the seeds and dice. Cook the pasta al dente.

Drain and transfer the pasta to a serving bowl, pour the oil, the Parmesan and tomatoes over the pasta, toss thoroughly and add salt to taste.

This is a perfect summer pasta dish!

[Missy2U]

I was digging through my past issues of Martha Stewart Living last night and came across a good soup - there's also a recipe for a yellow gazpacho aspic and a tomato, peach and hyssop soup. Let me know if you want those two - I'm more than happy to type them up, but I haven't tried them (the family just won't get behind anything that involves gelatin and I wouldn't know a hyssop if I tripped over one) but the one below IS good.

Bread and Tomato Soup (Pappa al Pomodoro) - serves 6 to 8

1/4 C plus 2T EVOO plus more for drizzling
1 1/2 medium leeks, white parts only, rinsed well and finely chopped (1 Cup)
1 small red onion, finely chopped (1/3 C)
9 garlic cloves, minced (3 T)
1 1/2 C dry white wine
2 1/4 # tomatoes, coarsely chopped
3/4 C fresh basil leaves, cut into thin strips
6 oz day old rustic bread, cut into 1/2" cubes (2 1/4 C)
1 T coarse salt
Freshly ground pepper
Finely grated parmesan cheese for serving

Put oil, leeks, onion and garlic in a large stockpot. Cook over medium heat, stirring often, until vegetables turn golden, about 7 minutes. Riase heat to medium high. Add wine. Cook until wine has reduced to 1/4 C, about 10 minutes. Add tomatoes, half the basil and 3 3/4 Cups water to the pot. Bring to a gentle simmer, cook 15 minutes. Add bread. Cook, stirring occasionally, 20minutes. Add salt, season with pepper. Cook 10 minutes, add remaining basil, and cook 10 minutes. Add more water if needed to achieve desired consistency. Serve drizzled wtih oil and sprinkled with cheese.

[singerwife]

Chopped fresh tomatoes
Avocado, diced
Cucumber, diced
Feta cheese
Balsamic Dressing (I like Newman's)

Toss in proportion. It's the best summer salad.

and...for company or a nice side,

Sliced fresh tomato layered with a piece of fresh basil and a thin slice of fresh mozarella...salt and pepper, too. Very tasty!

Or for something really wow....

Put fresh tomato, basil, garlic, balsamic vinegar, salt, pepper and EVO in a food processor (whatever proportion you like)....instant easy salad dressing!!!

[singerwife]

I know you said you'd made enough salsas, but this one is really good!

Tomatoes, red onion, vidalia onion, mango, jalapeno, lime juice and cilantro all pulsed in a food processor. Again, in whatever proportion works for you. (I've also used pineapple or nectarine instead of mango.)

Another idea if you've ever canned food is to make a load of marinara sauce...can it, and then include with Xmas gifts.

[DiscoDiva]

I'm still laughing because I never thought I'd read a recipe that said, "mix furiously." The image in my head is hysterical! :D

[tinkerbelljenny]

Yum, I love this thread, great recipes! Here is a unique recipe:
Cherry Tomatoes with Watermelon
1/2 pint yellow cherry or grape tomatoes
1/2 pint red cherry or grape tomatoes
1 small seedless watermelon (red)
1/2 teaspoon coriander seeds
1/4 teaspoon white peppercorns
kosher salt
1 tablespoon EVOO (Rachel Ray fans you understand this)
1 tablespoon slivered mint leaves
12 long thin breadsticks (optional)
12 slices prosciutto (optional)

Slice half the yellow and half the red tomatoes in halves and place in a large bowl with the remaining whole tomatoes. Slice the melon into siliar size cubes (or you can use a melon baller) and add to bowl.
Crush the coriander, peppercorns, and a large pinch of salt in a mortar and pestle until coarsely ground. Sprinkle on tomatoes and melon. Add olive oil and mint and toss to coat. Serve with bread sticks wrapped with prosciutto.

[wendalah]

What a great thread for VEGETARIANS! Loving all the wonderful recipe ideas.

[tinkerbelljenny]

Creole Tomato Salad
Salad:
3 ripe tomatoes, cut into 1/4 inch thick slices (about 2 pounds)
1 Vidalia or other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon thinly sliced fresh mint
2 teaspoons chopped fresh chives
Vinaigrette:
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic

To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives
To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover jar and shake. Drizzle vinaigreet over salad, and serve at room temperature.

[emmjay]

I don't have exact measurements, but this is pretty foolproof:

Couscous Salad
About a cup of dry Israeli couscous (also called Middle Eastern couscous - each "ball" is the size of a ball bearing or a BB instead of tiny little grains like in regular couscous)
1 red onion, diced
1 or 2 tomatoes, diced
1 large seedless cucumber, diced
Olive oil to taste
Salt and pepper to taste

Cook the couscous according to directions (I think it's a 1:1 ratio of couscous to water), then chill until room temperature or colder. Combine all of the remaining ingredients together with the couscous and chill for 45-60 minutes until cold. It's really easy and light, and tastes delicious!


I'm going to make this one this week, so I don't know how it turns out yet (but it looks good!):

Fresh Tomato and Zucchini Tart with Mozzarella and Basil
1 tablespoon yellow cornmeal
1 (10-ounce) can refrigerated pizza crust dough
1 cup (1/8-inch-thick) diagonally sliced zucchini
4 plum tomatoes, seeded and cut into 1/4-inch-thick slices (about 1/2 pound)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh mozzarella cheese, sliced
1 teaspoon extravirgin olive oil
1/2 cup torn fresh basil leaves

Preheat oven to 400°.
Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).

Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.

[tinkerbelljenny]

Orzo with Tomatoes and Spinach
1 pound spinach
1 pint grape or cherry tomatoes, halved
2 lemons, zested
1 1/2 cups orzo, cooked to al dente
1 tablespoon EVOO
24 basil leaves, torn or thinly sliced
Salt and pepper

Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a mixing bowl. Halve the tomatoes and add them to the bowl. Add the zest of 2 lemons to the bowl. Add hot cooked and drained orzo to the bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl. Drizzle 1 tablespoon olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss. Taste to adjust seasonings.

[cantwait]

I am in the same boat with my loads of tomatoes. The yellow pear ones, especially, and we didn't even plant any this year - they came up wild and they are taking over my garden!

Here is a chutney recipe out of Cooking Light that I am going to try.

Red Tomato Chutney

This sweet-tart chutney pairs summery tomatoes with fall-flavored cranberries, making it an all-purpose condiment for late-summer and fall barbecues. Spoon it over burgers and grilled chicken. In cooler weather, toss a little chutney with roasted vegetables, such as parsnips, turnips, or sweet potatoes. Or mix it with low-fat mayonnaise to make a dip for raw vegetables.

3 cups finely chopped peeled tomato (about 4 large)
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup cider vinegar
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick (B), stirring frequently. Cool; pour into airtight containers.
Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.

Yield: 3 1/2 cups (serving size: 2 tablespoons)

Another one from Cooking Light that sounds yummy-

Two-Tomato Gratin

With all the flavors of bruschetta, this dish goes well with grilled fish or steak.

1 garlic clove
3 ounces French bread, torn into pieces
2 teaspoons butter, melted
1 teaspoon olive oil
1/3 cup finely chopped shallots
1 pint grape tomatoes
1 pint yellow pear tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley
Cooking spray

Preheat oven to 425°.
With food processor on, drop garlic through food chute; process until finely chopped. Add bread; pulse until coarse crumbs measure 1 3/4 cups. Drizzle breadcrumbs with butter; pulse to combine.

Heat oil in a medium ovenproof skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add tomatoes, salt, and pepper; sauté 1 1/2 minutes or just until heated. Stir in parsley. Sprinkle evenly with breadcrumb mixture. Lightly coat with cooking spray. Bake at 425° for 7 minutes or until golden brown. Let stand 5 minutes before serving.

Yield: 6 servings (serving size: about 2/3 cup)

[tinkerbelljenny]

Sauteed Cherry Tomatoes with Shallots
2 teaspoons olive oil
3 tablespoons finely chopped shallots (about 1 large)
4 cups cherry tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat olive oil in a large skillet. Add shallots, cook 2 1/2 minutes or until tender, stirring occasionally. Add tomatoes, cook 5 minutes or until slightly soft and throughly heated. Remove from heat. Stir in parsley, salt and pepper. Serve immediately.

[tinkerbelljenny]

Cool Tomato Corn Soup
4 cups finely diced vine-ripened tomatoes (about 2 pounds)
1 cup fresh corn kernels (2 ears)
1/2 cup diced Vidalia onion
1/4 cup diced seedless cucumber
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh lime juice
Salt to taste
2 basil leaves cut into very thin slices (optional)
Combine 3 cups of the tomatoes, half the corn kernels, and half the onion in a blender. Blend until smooth. Pour into a large bowl. Stir in the remaining tomatoes, corn and onion, cucumber, chopped basil, fresh lime juice and salt. Refrigerate until well chilled. Ladle into glasses and garnish with basil thin slices.

[mrsfromage]

I just made a lemon risotto and added tomatoes and mushrooms.
1tbsp butter
12 oz arborio rice
tomatoes (chopped)
mushrooms
1 cup dry white wine
2 lemons
4 cups chicken broth/stock
1 onion

Saute the onion in butter until golden. Add in the rice until translucent. Add in 1 cup white wine until it evaporates. Add in tomatoes and mushrooms. Then add the chicken broth stock one cup at a time until it is absorbed into the rice. Squeeze in the lemon juice. A little parmesan at the end is a nice touch.

[greenbunny]

I don't have a good recipe, but what about homemade bruschetta? I love that, and it refrigerates well for parties or snacks.

[gayle]

You gals are posting some great ones! I have printed a whole bunch of em out and will be trying several.

I do have a dehydrator on order so will be doing some sun dried.

Thanks for all the great recipes gang.!