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First, I want to tell you that I picked a 1-1/2 pound beautiful deep red tomato last week. That should take care of five BLTs!
I have some bits and pieces regarding approximate yields of tomatoes for you: One pound of tomatoes equals two large or three medium tomatoes. One pound of tomatoes equals 2-1/2 cup chopped, 3 cup wedges or 3 cups sliced. One medium tomato, seeded equals 3/4 cup chopped tomatoes. One large tomato, seeded equals 1-1/4 cup chopped tomatoes. To roast tomatoes, cut fresh ripe tomatoes in halves and gently squeeze to remove seeds. Place cut side down in a baking pan, brush with olive oil. Roast at 425 degrees for 30 minutes. Cool a bit and peel.

SWEET CORN AND TOMATO SAUTE
1/4 c. butter or margarine
2 c. cooked whole kernel corn, canned or frozen and thawed
1/4 c. each, diced onion and green pepper
2 T. brown sugar
1/2 t. salt
1 large tomato, diced in 1/2-inch pieces

In a saucepan, melt butter. Stir in next five ingredients. Cover and simmer 10 minutes. Stir in tomatoes; simmer five minutes longer. Makes four servings.

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ZUCCHINI AND TOMATO CASSEROLE
1/3 c. uncooked long grain white rice
1-1/2 c. water
2 T. canola or vegetable oil
4 medium zucchini, unpeeled, cubed (about 4 c.)
3/4 c. sliced green onions
1 clove garlic, minced
1/2 t. each, garlic powder, dried basil leaves, dried oregano leaves, paprika
1-1/2 c. seeded diced tomatoes
2 c. shredded cheddar cheese, divided

Combine rice and water in a small saucepan, bring to a boil. Reduce heat to medium-low, cover, simmer 15 minutes or until rice is tender, stirring occasionally. Drain; set aside. Heat oil in skillet over medium heat; saute next three ingredients for five minutes. Season with next four ingredients. Mix in cooked rice, tomatoes and one cup cheese. Continue to cook and gently stir until heated through. Transfer to a greased or sprayed 1-1/2 qt. shallow casserole. Top with rest of cheese. Bake at 350 degrees for 15-20 minutes, uncovered, until bubbly and cheese is melted. Makes six servings.

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PARMESAN 
TOMATOES
2 large tomatoes
3 T. dry bread crumbs
2 T. grated Parmesan cheese
2 T. butter or margarine, melted
1/2 t. dried basil leaves or 1 T. snipped fresh basil
1/2 t. snipped fresh parsley
Couple dashes pepper


Remove stems from tomatoes and cut in half crosswide. Place, cut side up, in a small (8 or 9’) baking dish. In a small bowl, combine rest of ingredients; sprinkle over top of tomatoes. Bake at 375 degrees for 15 minutes or until heated through. Garnish with a small sprig of parsley if you wish. Makes four servings.
Note: You can prepare tomatoes ahead of time and refrigerate until you’re ready to bake them.

Thought for the Day: Friendship is won not by giving of things, but by giving from the heart.

CORRECTION: In the Sept. 5 issue, LOTS’A CHOCOLATE ZUCCHINI CAKE was missing two ingredients. Under the salt, there should be 2-1/2 c. flour and 1/2 t. of cinnamon.

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