Tomato Cream Spread
8 finely chopped grape tomatoes
¼ cup cream cheese
Oregano and black pepper to taste
Celery ribs
Stir chopped tomatoes into cream cheese. Season to taste and spread on celery ribs.

Iowa Boy Oyster Tomatoes
Cherry tomatoes
Chopped parsley
1 can smoked oysters
Salt to taste (optional)
Wash and dry cherry tomatoes. Split to within 1/3 inch of bottom.
Sprinkle with salt (if desired) and insert an oyster into each one.
Sprinkle with parsley and serve.


Fresh Tomato Salsa
2 to 3 medium tomatoes, finely diced
½ red onion, finely diced
1 jalapeno pepper, finely diced
1 Serrano pepper, finely diced
Juice of 1 lime
½ cup chopped fresh cilantro
Oregano and cumin to taste (about ½ tsp each)
Salt and pepper to taste
Mix all together and refrigerate a few hours before serving.

A Second Fresh Tomato Salsa Recipe
3 cups fresh chopped tomatoes
1 bell pepper, chopped finely
1 cup chopped onion
¼ cup chopped fresh cilantro
2 TBS lime juice (lemon juice will also work)
4 tsp chopped fresh jalapeno (or to taste)
½ tsp cumin
½ tsp salt
½ tsp black pepper
Mix all ingredients together and refrigerate until cold before serving.

A Third Fresh Salsa
4 small tomatoes, peeled and chopped
½ cup finely chopped onion
2 jalapeno chili peppers, seeded and minced
1 avocado, cubed
2 tsp lime juice
½ tsp oregano, crushed
½ tsp salt
Minced fresh cilantro (optional)
In a medium bowl, combine tomatoes, onion, chili peppers, and avocado. Add lime juice, oregano and salt. Mix well and let stand 2 or more hours to blend flavors.


Basic Marinara Sauce
2 large yellow onions, peeled and diced
1 TBS olive oil
5-6 garlic cloves, minced
2 TBS dried herb mixture (basil, oregano, parsley, thyme)
12 cups peeled and seeded fresh ripe tomatoes
1 shake red pepper flakes
Salt and pepper to taste
In a large Dutch oven, heat olive oil; add onions and cook slowly over medium heat until they start to caramelize. (evenly brown and soft)
Add garlic and herbs and cook for another 5 minutes.
Add tomatoes with juices and stir to combine. Bring to a simmer and cook on low heat, stirring occasionally, for 2 hours. Add salt and pepper to taste.
HINT: this can be frozen for later use.

Tomato Vinaigrette Dressing (about 1 cup)
2 TBS red wine vinegar
2 TBS hot water
½ tsp salt
½ tsp black pepper
½ cup extra virgin olive oil
1 large shallot, finely minced

Tomato, Cucumber, and Red Onion Salad
2 cucumbers, sliced
3 tomatoes, sliced
1 red onion, thinly sliced
1/3 cup wine vinegar
1 TBS sugar
1 tsp salt
1 TBS vegetable oil
Mix together wine vinegar, sugar, and salt; pour over sliced cucumbers. Allow to stand 1 hour at room temp.
Add tomatoes, onion, and oil to the cucumber mixture. Toss and add salt and pepper to taste.

Garden Tomato Salad (6 servings)
6 tomatoes, unpeeled and chopped
1 red onion, sliced
2 small cucumbers, thinly sliced
2 cups spinach cut into bite size pieces
1/3 cup Italian dressing
Toss all ingredients except dressing, and refrigerate. Toss with Italian dressing at serving.

Tomato Rice Salad
1 cup uncooked brown rice
3 large ripe tomatoes
2 green peppers
½ tsp basil
¼ tsp pepper
2 TBS vegetable oil
1 TBS vinegar or lemon juice
1 tsp prepared mustard
Bring 2 cups of water to a rolling boil and gradually add brown rice. Return to a boil, reduce heat to low, cover, and cook until rice is tender, about 35 to 40 minutes. Add more water if necessary.
Put rice in a bowl, fluff with fork, and let cool completely.
Slice tomatoes, cut peppers into strips, and add to rice.
Mix basil, pepper, oil, vinegar or lemon juice, and mustard.
Add to contents of bowl and toss lightly to mix.

Popeye Salad (serves 6 to 7)
1 lb spinach torn into bite size pieces
3 tomatoes, chopped
1 cup sliced fresh mushrooms
½ cup sliced onion
½ cup salad oil
2 TBS vinegar
1 ½ tsp sugar or honey
1/8 tsp salt
Dash of pepper
VINIAGRETTE DRESSING: Combine salad oil, vinegar, sugar, salt and pepper in covered jar and shake well to mix, or use hand whipper to blend.
In large salad bowl, combine spinach, tomatoes, mushrooms, and onion, and toss to mix. Refrigerate until cold.
At serving time combine with prepared vinaigrette dressing and toss to coat.

Roasted Pepper Salad with Balsamic Vinaigrette (serves 6)
2 each large sweet yellow, red, and green peppers
1 red onion, thinly sliced
6 TBS olive oil
3 TBS balsamic vinegar
1 TBS each minced fresh oregano, rosemary, basil, and parsley ( ½ tsp each dried)
2 garlic clove, minced
½ tsp cayenne pepper
½ tsp black pepper
¼ tsp salt
1 cup cherry tomatoes, halved
Fresh grated Parmesan cheese
Broil peppers 4 inch from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn and broil again, rotating until all sides are blistered and blackened. Immediately place peppers in a large bowl, cover, and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut the peppers into thin strips; place in a large bowl. Add sliced onion.
In a small bowl whisk the oil, vinegar, garlic, and seasonings. Pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving allow peppers to come to room temperature. Place on a serving plate, top with tomatoes, cheese, and fresh chopped basil leaves for garnish.



Steak Salad
1 ½ lb beef sirloin steak
8 cups romaine lettuce torn into bite-size pieces (can replace some with red-leaf for color)
6 Roma tomatoes, sliced
½ cup fresh sliced mushrooms
¾ cup crumbled blue cheese
½ small red onion, chopped
Dressing
1/3 cup vegetable oil
2 TBS red wine vinegar
2 TBS lemon juice
½ tsp salt
¼ tsp pepper
3 tsp Worcestershire sauce
1/8 tsp liquid smoke
Sprinkle steaks with salt and pepper to taste, and broil 3 to 5 minutes per side or to desired doneness. Allow to cool and slice against the grain into 1 ½ inch strips.
On chilled plates arrange lettuce, tomatoes, mushrooms, and onions. Sprinkle with blue cheese and top with steak.
Place all dressing ingredients into bowl and use hand whipper to blend (or shake together in covered jar).
Place dressing on table and use to taste on salad.

Caramelized Onion, Grape Tomatoes, and Orange Salad with Citrus-Mustard Vinaigrette
1 cup grape tomatoes, sliced in half
2 sweet onions, sliced
6 navel oranges, peeled and segmented
2 to 3 TBS butter
1 TBS sugar
Mixed salad greens with herbs
Vinaigrette
1/4 cup balsamic vinegar
¾ cup canola oil
½ cup orange juice

2 tsp Dijon mustard
Salt and pepper to taste
Melt butter in skillet, add onions and sugar. Stir until onions are wilted, about 10 minutes. Then reduce heat to medium and cook, stirring frequently until onions are a dark caramelized color. (Do not burn.)
To prepare vinaigrette, combine all ingredients in a covered glass jar and shake well until emulsified.
Combine all salad ingredients and toss to mix. Then drizzle with vinaigrette and serve.

Taco Salad
1 medium head lettuce
1 small can kidney beans, drained
1 ½ lb hamburger, brown and drained
1 large onion, chopped
8 oz shredded cheddar cheese
1 pkg taco chips
1 pkg taco seasoning
1 8 oz bottle Western dressing
Brown hamburger, drain, and add taco seasoning. Mix well and refrigerate.
Select large bowl and layer salad ingredients, starting with lettuce and ending with cheese. Cover and refrigerate.
Just before serving toss with browned hamburger, dressing and slightly crushed chips.
HINT: If you will not eat the entire salad, just mix ½ hamburger, chips, salad ingredients, and dressing. Can keep rest refrigerated and toss just before using and does not store well.

Spanish Rice in the Crockpot
1 ½ lb ground beef
1 medium onion, chopped
1 green pepper, chopped
3 medium tomatoes, peeled and chopped finely
2 cans (8 oz) tomato sauce
1 finely chopped hot pepper (jalapeno or Anaheim chili)
1 cup water
2 tsp chili powder
2 tsp Worcestershire
1 ½ tsp salt
¾ cup raw rice
Brown meat and drain. (Can do in crock-pot casserole on stovetop)
Return casserole to the heating base and add all other ingredients. Stir well. Cook on low 7 to 9 hrs.

Broiled or Grilled Tomatoes
6 firm medium tomatoes
½ stick butter, melted
Dried basil or curry powder
Feta cheese
Salt
Cut tomatoes in half crosswise. Place in a greased baking dish.
Brush tomatoes with melted butter and sprinkle with salt, and basil or curry powder.
Place 6 inches from broiler and heat. Keep far enough from broiler so tomatoes cook slowly. Do not turn.
If grilling, place in aluminum foil and grill 10 to 12 minutes.

Baked Stuffed Tomatoes (4 servings)
2 large firm tomatoes
1 cup cottage cheese
Zest of 1 large lemon
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped (or 2 TBS dried)
2 garlic cloves, minced
2 green onions, chopped fine
1/3 cup grated Parmesan cheese
1 egg yolk
Salt and pepper to taste
Extra virgin olive oil for drizzling
Preheat oven to 425 degrees.
Cut a very thin slice off both ends of each tomato. Then cut tomatoes in half.
With melon baller, scoop out some of the seeds and guts from the center of tomato halves. (Don’t remove too much). Season inside of tomato halves with a little salt and pepper.
In a small mixing bowl combine cottage cheese, lemon zest, cilantro, parsley, garlic, green onions, and Parmesan cheese. Add egg yolk and mix thoroughly.
Divide filling among the 4 tomato cups. Drizzle baking dish with oil and place tomato cups in dish. Bake 15 to 17 minutes until lightly browned and cooked through.

Grilled Tomatoes
6 firm tomatoes
½ stick butter
Dried basil or curry powder
Feta cheese salt
Cut tomatoes in half crosswise. Place in greased baking dish.
Brush with melted butter; sprinkle with salt and dried basil or curry powder.
Place 6 inches from broiler heat. Keep far enough from broiler so tomatoes cook slowly. Do not turn.
If grilling, place in aluminum foil and grill 10 to 12 minutes.



Wild Rice Casserole (Laurie Vander Weide)
¾ cup wild rice
1 can (8 oz) mushrooms, drained
1 cup sliced ripe olives
1 medium tomato, diced
1 onion, minced
2 cups mild Cheddar cheese, shredded
¼ cup butter, melted
Cook wild rice to directions. Drain and rinse.
Add mushrooms, olives, 1 cup cheese, onion, and tomato; mix.
Place in an 8” by 12” baking dish. Top with remaining cheese and drizzle butter on top.
Bake at 325 degrees for 45 minutes to 1 hour, until hot through.

Gazpacho
4 fresh tomatoes, diced finely
1 cucumber, seeded and chopped
1 senorita jalapeno pepper, seeded and minces (optional)
1 medium onion, finely chopped
4 TBS olive oil
2 TBS red wine vinegar
Dash of Tabasco sauce
1 tsp salt
1 garlic clove, minced
Mix all ingredients together and marinate in refrigerator approximately 4 hours. It will make its own juice.
Gazpacho is served cold and goes great with sandwiches or herbed bread.

Summer Gazpacho Soup
1 or 2 cucumbers, peeled and diced
1 colored bell pepper, diced
3 tomatoes peeled and diced
2 TBS lemon juice
2 TBS vegetable or olive oil
1 medium sweet onion, minced
1 garlic clove, minced
2 cans (16 oz) tomato juice (or other vegetable juice)
1 TBS Worcestershire sauce
1 jalapeno pepper, minced (optional)
Sour cream and chopped chives for garnish
Combine all ingredients except sour cream and chives in a large container and mix thoroughly. Chill overnight.
When serving, add a dollop of sour cream and chopped chives for garnish.
Be creative and use vegetable on hand. The number of vegetables used can be increased or decreased within reason.
HINT: this soup can be stored in the refrigerator for up to 3 days.

Tomato Bean Soup
1 lb dried great northern beans
4 cup chicken broth
2 cup water
2 bay leaves
7 bacon strips
3 cups chopped onions
2 cup chopped celery
2 carrots sliced
½ lb fully cooked smoked sausage diced
4 garlic cloves minced
1-2 jalapenos seeded and diced fine
2 tsp sugar
2 lb fresh tomatoes chopped fine
½ tsp salt
½ tsp pepper
Place dried northern beans in Dutch oven and add water to cover by 2 inches. Bring to boil and boil for 2 min. Remove from heat, cover, and set 1 hr. Drain beans and discard liquid.
Return beans to Dutch oven. Add broth, water, and bay leaves and chopped tomatoes. Bring to a boil, reduce heat, and simmer 1 hour until beans are tender.
Meanwhile in large skillet, cook bacon, onions, celery, carrots, and chopped jalapeno until vegetables are crisp-tender, about 12 minutes.
Add sausage, garlic, sugar, to skillet mixture and cook another 5 minutes.
Add skillet mixture to Dutch oven and simmer 45 min. Add salt and pepper.
Discard bay leaves before serving.

Italian Sausage Soup with Tortellini
1 lb Italian sausage, sliced into ½ inch pieces
1 cup chopped onion
2 garlic cloves, minced
5 cups beef broth
½ cup water
4 large tomatoes, peeled and chopped
1 cup thinly sliced carrots
½ tsp dried oregano
2 tsp dried basil
1 can (8 oz) tomato sauce
1 ½ cup sliced zucchini (optional)
8 oz tortellini pasta
3 TBS chopped parsley
Parmesan cheese
In a large Dutch oven brown sausage and drain, reserving drippings.
Saute onion and garlic
Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.
Bring to a boil, reduce heat, and simmer for 30 minutes. Then skim off any fat.
Stir in zucchini and parsley and simmer another 30 minutes. Add tortellini the last 10 minutes of cooking. Sprinkle with Parmesan cheese and serve.

Tomato Basil Soup
4 large tomatoes, peeled and diced
4 cups tomato juice
14 fresh basil leaves
1 cup heavy whipping cream
½ cup butter
Salt and pepper to taste
Place tomatoes and juice in stock pot, bring to boil, reduce heat and simmer for 30 minutes. Add basil leaves and puree. Return to pot.
Over medium heat, stir in cream and butter. Season to taste. Heat, stirring frequently until butter melts. DO NOT BOIL.

Italian Peasant Soup (11 servings)
1 lb Italian sausage links, casings removed and cut into 1-inch pieces
2 medium onions, chopped
4 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into 1-inch cubes
2 cans (15 oz) white kidney beans, rinsed and drained
4 cups chicken broth
2 lb fresh tomatoes, skinned and diced
1 tsp dried or 1TBS fresh chopped basil
1 tsp dried or 1TBS fresh chopped oregano
6 cups fresh spinach leaves, chopped
Shredded parmesan cheese (optional)
In a Dutch oven cook sausage over medium heat until no longer pink; drain.
Add onions and garlic, sauté until tender.
Add chicken; cook and stir until no longer pink.
Stir in the beans, broth, tomatoes, basil, and oregano. Simmer for 30 minutes. Then add spinach and heat until just wilted. Garnish with Parmesan and serve.

Chicago Dog
Hot dog
Bun
Mustard
Sweet pickle relish
Tomato slices
Chopped raw onion
Dash of celery salt
Place your cooked or grilled hot dog on a bun and top with the remaining ingredients.

Open Face Sandwich
6 slices Italian bread
6 slices Mozzarella cheese
12 anchovies
12 very thin slices of fresh tomato
Sprinkle of oregano and basil
On slice of bread place cheese, 2 anchovies, 2 tomato slices, and sprinkle with herbs.
Bake on greased baking sheet at 400 degrees for 8 to 10 minutes.






Smoked Salmon with Crushed Cherry Tomato Vinaigrette (4 servings)
6 eggs
1 cup cherry tomatoes, cut in half
2 TBS red wine vinegar
2 TBS olive oil
Salt and pepper to taste
8 large slices smoked salmon
1 premixed bag of spring salad or melon mix
¼ cup chopped fresh flat-leaf parsley
1 medium cucumber, diced
½ red onion, thinly sliced
1 ½ TBS capers, drained
Boil eggs to just hard-boiled.
While the eggs are cooking, make the tomato dressing. Add cherry tomatoes, red wine vinegar, olive oil, and salt and pepper to taste. With a fork crush tomatoes into the other ingredients and mix well. Set aside.
Place 2 slices of smoked salmon on each of 4 serving plates. Don’t overlap the salmon.
In a large bowl combine the salad mix, parsley, cucumber, onion, and capers. Cut the eggs into quarters and add to vegetables. Toss gently so eggs remain intact.
Place a serving of salad in the center of the plated salmon and top each with the cherry tomato dressing.

Crockpot Chicken Fettuccine (4 servings)
2 whole chicken breasts, skinned and boned
2 lbs fresh tomatoes, skinned and chopped
¼ cup sliced green onions
2 TBS fresh basil or ½ TBS dried
2 garlic cloves, minced
1 cup heavy cream
¾ cup (3 oz) freshly grated Parmesan cheese
1 ½ cup sliced fresh mushrooms
1 cup frozen peas (optional)
8 oz fettuccine
Place chicken in crock-pot. Add tomatoes, green onions, basil, and garlic. Cover and cook on low for 6 to 8 hours.
Remove chicken and cut into pieces. Drain excess liquid from crock-pot and return chicken to pot. Stir in cream, egg yolks, Parmesan cheese, mushrooms, and peas.
Cover and cook on high for 30 minutes, stirring occasionally.
While sauce is thickening, cook fettuccine according to package directions.
Drain fettuccine, place on serving plates, and top with crock-pot chicken mixture.

Slow-Cooked Pepper Steak in Crockpot
2 lb beef round steak
2 TBS cooking oil
1 cup chopped onion
2 garlic cloves, minced
1 tsp sugar
1 tsp salt
½ tsp pepper
¼ tsp ground ginger
4 tomatoes cut into eighths
2 large bell peppers, julienned
Cooked noodles or rice
½ cup cold water
2 TBS cornstarch
Cut beef into 3” by 1” strips, brown in oil in skillet. Transfer to crock-pot.
Combine next 6 ingredients and pour over beef. Cover and cook on low for 5 to 6 hours until meat is tender.
Add tomatoes and peppers and cook 1 hour longer.
Combine cornstarch and cold water to make paste. Stir into liquid in crock-pot and cook on high until thickened. Serve over noodles or rice.

Tamar and Madison’s Tacos de Rico y Dulce
Meat Rub
¼ cup chocolate
2 tsp pimento powder
1 tsp oregano powder
2 tsp chili powder
2 garlic cloves, minced
Salt and pepper to taste
Canola oil
2 lb flank or skirt (round) steak
Preheat grill to medium high heat. Combine all the ingredients for the rub in a mortar and pestle and grind into a paste. Moisten meat with oil; rub on the seasoning mixture.
Allow meat to rest 5 to 10 minutes to let the rub set. Place meat on the greased rack of the grill and cook 2 to 3 minutes per side. Remove from grill and thinly slice.
Place atop tortillas with some of the Pico de Gallo, guacamole, and roasted onions and peppers.

Roasted Peppers and Onions
2 onions, sliced lengthwise into strips
2 bell peppers, julienned
Butter or olive oil
Heat butter or olive oil in skillet. Add stripped onions and peppers and sauté until nearly caramelized. Keep warm.
Pico de Gallo Sauce
5 Roma tomatoes, seeded and chopped
½ white onion, finely chopped
Dash of salt
Dash of ground black pepper
Juice of ½ lime
In a medium bowl, combine all the ingredients, seasoning to taste with salt and black pepper.
Guacamole
5 pitted, peeled, and chopped avocados
½ tsp cinnamon
Juice of 1 lime
½ tsp salt
Dash of black pepper
3 garlic cloves, minced
In a large bowl, combine avocados, lime juice, salt, pepper, and garlic. Mash avocados slightly. Continue to stir until all ingredients are well combined. Cover until ready to use.