Tomato Recipes
1.  Fried Green Tomatoes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 green tomatoes, sliced 1/2 inch thick
• 1 cup crushed saltine crackers
• 2 eggs, beaten
• 1/2 cup butter

Directions

1. In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
2. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

2.  Penne, Tomato and Mozzarella Salad

Ingredients

• 1 (12 ounce) package penne pasta
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 1 cup quartered cherry tomatoes
• salt and pepper to taste
• 5 ounces mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

3.  Fresh Tomato Zucchini Soup

Ingredients

• 2 1/2 tablespoons olive oil
• 1 medium zucchini, cubed
• 1 clove garlic, minced
• 8 large tomatoes, cored
• 1 small sweet onion, chopped
• 1 tablespoon chopped fresh red chile pepper
• 1 (14 ounce) can vegetable broth
• 1 tablespoon dried tarragon
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.