Great tomato season

It is tomato season, and how great is that if you like tomatoes. We love the “love apples” as they were called in Colonial times. Did you know that a tomato is botanically a fruit, but as far as I’m concerned it’s a veggie. There are hundreds of standard and hybrid varieties, and in shapes and colors from red, yellow and even purple. Our favorite is the large, meaty, beefsteak. To make a BLT sandwich you only need one slice to cover the bread. This is the year I can lots of salt free-spaghetti and chili. Our plants, are huge and loaded with one yellow and one Roma tomato plants and the rest of the 12 plants are the “regulars.” Since we all know about tomatoes let’s just get to recipes. This cake is very moist and easy to make.

TOMATO SOUP CAKE
1 regular size pkg. yellow cake mix
1 can tomato soup
2 eggs, beaten
1 t. each, cloves, cinnamon and nutmeg
1 c. raisins or dates, chopped
1/2 c. chopped walnuts or pecans In a large bowl, combine all ingredients, mixing well. (You can mix with a electric mixer on medium speed for 2 minutes). Grease or spray a 9x13” baking pan; turn batter into pan. Bake at 350 degrees for 40-45 minutes. Transfer to wire rack; cool completely. Frost with cream cheese or butter frosting.
Makes 12-15 servings.
Note: Don’t grease or spray the sides of the pan, as if you do, the cake won’t be able to “crawl up” the sides.

+++++
I served this salad recently and our guests thought it was great. It only takes about 5 minutes to make.

TOMATO FETA CHEESE SALAD
4 medium tomatoes (about the size of a tennis ball) at room temperature, cut in half-inch slices
1 small red onion, thinly sliced (if onion is large, as they usually are, cut slices in halves or fourths to make 2/3 c.)
3/4 c. crumbled feta cheese
2/3 c. sliced black olives
1/2 c. olive oil
1/4 c. balsamic or red wine vinegar
6 fresh basil leaves, snipped or 1-1/2 t. dried bail leaves
On a serving platter, layer tomatoes and onions. Sprinkle with olives, then cheese. In a jar with a tight fitting cover, combine the olive oil, vinegar and basil. Shake well. Drizzle over salad when ready to serve. Serves six-eight.

+++++
PASTA WITH TOMATOES, RED PEPPERS AND ITALIAN SAUSAGES
2/3 c. olive oil, divided 2 lbs., Italian sausages, cut into 3/4 inch slices
4 medium onions, thinly sliced
5 sweet red peppers, cored, seeded and diced 5 large firm peeled, seeded and diced tomatoes Salt and freshly ground pepper to taste (can use coarse ground pepper)
3/4 lb. rigatoni pasta (2-1/2 c.)
1/2 c. fresh basil leaves, cut into 1x1/4” strips
1/4 c. grated Parmesan cheese
In a large skillet, warm 6 T. of the olive oil over medium heat. Add sausages; cover with lid and saute until golden brown. Remove from pan and set aside. Add remaining olive oil to skillet, warm over medium heat; add onion and saute until golden. Add peppers and tomatoes. Cook for 8-10 minutes. Salt and pepper to taste. Cook pasta as directed on pkg. Drain and transfer to a warm bowl. Toss with the veggies, sausage and basil. Sprinkle with Parmesan.
Makes six servings.

+++++
TOMATO BROCCOLI SALAD
1 medium bunch broccoli, separated into small florets
2 large tomatoes, cutting each into 10 wedges
3/4 c. sliced fresh mushrooms
2 green onions, sliced 1/4 inch, using most of green
Dressing:
3/4 c. olive or canola oil
1/3 c. tarragon or cider vinegar
2 T. water
1 t. each, lemon juice and sugar
3/4 t. dried thyme leaves
1 garlic clove, minced
1/2 t. celery seed (not celery salt)
1/4 t. each Italian seasoning, lemon-pepper, paprika and ground mustard Cook broccoli in small amount of water for 5 minutes or until crisp-tender. Rinse with cold water and drain well. Put in a large bowl; add next 3 ingredients. Combine dressing ingredients in a quart jar with a tight fitting lid; shake well. Pour over salad, stirring gently. Cover and chill for 1 hour. When ready to serve, drain off dressing.
Makes six-eight servings.

Thought for the Day:
Old age is having too much room in the house and not enough room in the medicine cabinet. (In our manufactured home - as it’s technically called - we don’t have too much room in the house and we don’t have room for all the meds in the cabinet. But so far, we’re on the right side of the grass!)