| Fried Green Tomatoes | 'Love Apple' Jelly | Green Tomato Pickles |
| Italian Tomato Pie | Paula Deen's Tomato Pie Recipe |
| Grilled Tomatoes | Broiled Tomatoes with Feta Cheese |
| Pico de Gallo | Tomato Basil Pasta | Spaghetti Sauce |

Right now my momma and daddy have tomatoes coming out their ears. Daddy is picking and canning them, trading them for okra and other goodies with friends. To help with the consumption of these delictable yummies, I am putting together some favorite recipes. Grab a roll of paper towels and salt and get to reading! Oh and if you get the Homegrown Tomato Blues, then click here!

Click for Tomato Tips

Fried Green Tomatoes

Dunk sliced tomatoes in egg wash, then dredge with corn meal mixture. Fry in oil until golden brown. Drain on paper towels and eat.

'Love Apple' Jelly

Once thought to have aphrodisiac powers, tomatoes were christened pommes d'amour (love apples) by the French. It is a term that is most apropos for this rose-colored jelly that is delicious on toast and a superb garnish for cheese and crackers. This recipe is pretty complicated - especially for dorks like me. ;-)

Place tomatoes into a large stainless steel or enamel saucepan. Tie chilies and basil leaves in a large square of cheesecloth creating a spice bag; add to tomatoes with water. Bring to a boil; cover and simmer 25 minutes or until tomatoes are soft. To extract juice, pour mixture into a jelly bag or cheesecloth-lined colander suspended over a bowl. For a clear jelly do not squeeze bag.

Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Measure sugar; set aside. Measure 2-1/2 cups juice into a clean stainless steel or enamel saucepan. Stir in fruit pectin, lemon juice and salt; bring mixture to a full boil over high heat. Add sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly.

Remove from heat; skim foam using a metal spoon. Quickly pour jelly into hot jars to within 1/4 inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rims removing any stickiness. Center Snap Lids on jars; apply screw bands just until fingertip tight. Place jars in canner. Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Green Tomato Sour Pickles

Here's a unique addition for your pickle pantry. These can be kept in fridge for a few months, just as long as no mold, cooties, spoiling occurs. Check them regularly and throw out if there is any change. This yields one gallon green tomato pickles.

In a large enough saucepan, add pickling salt and vinegar to water and bring to a simmer, stirring until the salt dissolves.

Thoroughly wash green tomatoes, and cut tomatoes into smaller pieces if necessary (must be thicker than one inch).

Put the tomatoes and herbs in the bottom of a glass gallon jar, or four quart jars or whatever you choose.

Pour HOT brine over tomatoes until it covers them entirely. Nothing should break the surface of the brine.

Allow to cool, add lids and put in fridge. Refrigerate for at least three days before eating. Keep refrigerated! That's what I did with the Mexican sour gherkins. I poured a hot brine over them, added some garlic and fresh coriander seed from the garden.

Italian Tomato Pie

Preheat oven to 350F and bake the pastry shell as directed until browned.

Place a layer of onions and garlic on the bottom of pastry shell. Arrange sliced tomatoes over onions and sprinkle with garlic, pepper, salt, and dried herbs. If you have fresh herbs, do not add them yet.

Combine mozzarella, cheddar, parmesan and mayonnaise and spread evenly over tomatoes.

Bake for 20-25 minutes or until cheese is melted and dotted golden brown. Remove and if you have fresh herbs, sprinkle them over the top of your tomater pie.

Grilled Tomatoes

You can use the broil option on your oven instead of grilling these tomatoes. Tomatoes, cut in half
Salt and pepper
Italian dressing

Fire up the grill. Cut tomatoes in half, brush with 1 tablespoon Italian dressing and sprinkle with salt and pepper.

Grill over medium heat (300° to 350°) 10 minutes, turning often. Remove, drizzle Italian dressing over the tomato halves just before serving for added flavor.

Broiled Tomatoes with Feta Cheese

Place tomatoes, cut sides up, on greased baking sheet. Sprinkle with salt, pepper, Italian spices, and feta cheese, and drizzle with Italian dressing.

Broil 3 inches from heat for 2 to 3 minutes or just until cheese starts to brown.

Pico de Gallo

This Mexican condiment is good on just about everything - sandwiches, quesadillas, tacos, etc.

Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.

Keep refrigerated.

Tomato Basil Pasta

Bring 2 quarts water to a boil in a large sauce pan over high heat. Add pasta and cook according to package directions, stirring occasionally, until tender to bite, about 10 minutes. Drain.

Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta cheese.

Spaghetti/Lasagna Sauce

This fresh spicy sauce is great over whatever pasta you wanna serve. I like eating it plain with some good toasted bread! 1/4 cup wine
1 medium onion, chopped
1 can tomato paste
2 quart jars homemade canned tomatoes
1 Bay leaf
Salt and pepper to taste
1 teaspoon crushed Oregano
1/2 teaspoon ground thyme
3 large cloves garlic, chopped
Pinch sugar

In large sauce pot, add tomato sauce, paste, tomatoes, Bay leaf, sugar, salt, pepper, oregano, and thyme and turn heat on low.

Put Italian dressing (or bacon grease) in skillet and sauté onion until translucent.

Add in chopped garlic and sauté just until garlic starts to turn slightly brown.

Deglaze skillet with wine then pour into tomato mixture. Simmer sauce for a couple of hours until it reduces and is a good thick consistency. Taste and re-season.

Remove bay leaf and use for spaghetti, lasagna, pizza, or whatever else you can think of.

Tomato Tips

• To peel, bring 3/4ths of a sauce pan of water to boil. Dip your tomato(es) in the boiling water for one minute. Remove them to a bowl and cool to touch, and pull off the skin.
• Fresh tomatoes are available year-round, with the peak season from June through September.
• The best tomatoes are "vine-ripened" and these usually only available in specialty produce markets or your own back yard.
• Ripe tomatoes are very perishable, and this is why supermarkets usually carry tomatoes that have been picked green and ripened with chemicals.
• Supermarket tomatoes do not have the texture, aroma and taste of the vine-ripened fruit. As my kids say ... duh.
• Choose firm, normally shaped tomatoes that smell wonderful and have a great color.
• Also choose tomatoes that do not have blemishes, and are heavy for their size and give slightly to pressure.
• Ripe tomatoes should be stored at room temperature and used within a few days.
• Tomatoes should never be refrigerated! Cold temperatures make the flesh mushy and mealy and kills the flavor.
• Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature (65° to 75°F).
• One more time ... Do not refrigerate or set in the sun or the Tomato Police will get you!