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It's definately the season of tomatoes. Tomatoes are one of my very favorite veggies. I think you have figured out that all of the veggies are my favorite, with the exception of okra. So, today it's about tomatoes. For just 35 calories one medium-sized tomato supplies almost half the recommended daily allowance for vitamin C and about 20 percent recommended daily allowances for vitamin A and fiber. In other words Tomatoes give us a lot of good nutrients.

We have had the tallest plants and largest tomatoes that we've ever had. I plant "Beef steak" and "Big Boys" and this year they've exceeded quantity and size that amaze me and our neighbors. A slice of a large one covers a slice of bread when making BLT's. They are also sweet and delicious. I've learned to let them ripen to a bright red before picking them for a much better flavor. It's hard to do as the summer is half gone before they get red and ready to eat.

Let's do some recipes using tomatoes.

It's soup weather and this is a delicious tomato soup. Perhaps a bit different from what you make.

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FRESH TOMATO SOUP

1 c. (2 ribs) diced celery

1 small onion, diced

1 medium carrot, grated

1/2 green pepper, diced

1/4 c. butter

4 1/2 c. chicken broth (can be made from bouillon), divided

1 qt. fresh tomatoes, peeled and chopped

1/2 t. curry powder

1/2 t. salt

1/4 t. pepper

4 t. sugar

1/4 c. flour

Saute first 4 ingredients in butter in a large heavy pan. Add next 6 ingredients; heat to boiling, stirring occasionally. Reduce heat; cover and simmer for 20 minutes. Blend flour with remaining 1/2 c. broth in a jar with a tight fitting lid, until mixture is smooth.

Gradually stir into soup. Cook until slightly thickened, stirring often. Do not boil just heat until it's very hot or it may curdle.

Makes 2 quarts.

Note: It will keep in the fridge for four to five days if need be.

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MARINATED TOMATOES

3 large fresh tomatoes, sliced 1/2-inch thick

1/3 c. olive oil

1/4 c. red wine vinegar (can use white vinegar, but red wine is better)

1 t. salt, optional

1/4 t. pepper

1/2 medium garlic clove, minced

2 T. diced onion

1 T. snipped fresh parsley

1 T. chopped fresh basil or 1 t. dried basil leaves

Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

Makes 8 servings.

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This recipe is almost like the last one with exception of cheese in the ingredients.

TOMATO AND

MOZZARELLA SALAD

1/4 c. red wine vinegar (can use white but red wine is more flavorful)

1 garlic clove, minced

1/2 t. salt

pepper to taste

2/3 c. olive or vegetable oil

1 pint cherry tomatoes, sliced in half

1-1/2 c. mozzarella cheese cubes

1/4 c. diced onion

3 T. minced fresh basil or 1 T. dried basil leaves

In a medium bowl, combine vinegar, garlic, salt and pepper. Whisk in oil until well blended. In another bowl combine remaining ingredients and pour vinegar mixture over; toss gently. Cover and chill at least one hour. Remove with a slotted spoon to a serving dish.

Makes 6 servings.

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When the temperature gets to the freezing point (and you have a garden with tomato plants,) gather several and use them like this. They almost taste like breaded eggplant.

FRIED GREEN TOMATOES

2 large, solid green tomatoes

1 egg, beaten

1 c. fine bread or cracker crumbs

2 T. vegetable oil

2 T. butter

Slice tomatoes almost 1/2-inch thick. Put egg in a small bowl, beat, dip tomato slices in egg, then into crumbs, coating both sides. Melt butter; add oil and fry slowly for 2-3 minutes on each side until tender and lightly browned.

Makes about 14 slices

TFD: Learn to say kind things - nobody ever resents them

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