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Once again, it’s tomato recipes. The season for freshly grown tomatoes goes by too quickly. Before we know what happened, they’re gone with the first frost of fall. Tomatoes dress up just about any dish. They can be used for many recipes besides just slicing them and sprinkling with a bit of salt or sugar.

Today, I have a variety of recipes to enjoy them, starting with...

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CALICO TOMATO SALAD
3 c. unpeeled, seeded tomatoes cut in 1/2 inch cubes
1-1/2 c. unpeeled, diced zucchini
1 c. frozen corn, thawed
1/3 c. fat free or regular Italian salad dressing
2 t. sugar
1 T. snipped fresh parsley or 1 t. dried parsley flakes

In a medium bowl, combine first three ingredients. Add next three ingredients. Mix gently to combine. Cover and chill for at least 30 minutes. Gently stir before serving. Makes four servings.

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TOMATO BACON CASSEROLE
4 slices bacon, diced
1 clove garlic, minced
1 small onion, thinly sliced
1/4 lb. fresh mushrooms, sliced 1/4 inch thick
1 T. flour
1/2 t. seasoned salt
5 medium tomatoes
6 T. grated Parmesan cheese, divided
1-1/2 T. butter

Fry bacon until crisp and drain on paper towel; set aside. Save drippings in skillet. In same skillet, saute garlic, onion and mushrooms until tender. Stir in bacon pieces, flour and seasoned salt; set aside. Cut tomatoes into 1/2 inch slices. Place half of slices in lightly greased eight inch square baking dish. Spoon half of the bacon/onion mixture over tomatoes. Sprinkle with 3 T. Parmesan cheese. Repeat layers ending with remaining cheese. Dot with butter. Bake uncovered, at 350 degrees for 25 minutes. Makes six servings.

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What does Florentine, in the title of this soup, mean? In short it means “with spinach”. Don’t let the title of this soup stop you from trying it. It’s delicious.

TOMATO FLORENTINE SOUP
1-8 oz. can tomato sauce
1-1/2 c. peeled, diced tomatoes
1-12/ oz. can evaporated milk
3 T. flour
1 c. warm water
1/4 t. pepper
2 t. sugar
1 t. Worcestershire sauce
2 c. spinach, torn in small pieces
3/4 c. small shell macaroni, cooked until tender, drained (don’t rinse)
Grated Parmesan cheese

In a large saucepan sprayed with cooking spray, combine tomato sauce and tomatoes. Cook over medium heat for about five minutes or until tomatoes are soft, stirring often. In a jar with a tight fitting lid, combine milk and flour. Shake well to blend until smooth. Stir into tomato mixture. Add next four ingredients. Mix well to combine. Cook over medium heat for three minutes, or until mixture thickens, stirring constantly. Stir in spinach and macaroni. Reduce heat and simmer for five minutes or until heated through, stirring often. Don’t let it come to a hard boil. Sprinkle about one heaping teaspoon over individual servings. Makes four servings.

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TOMATO AND 
CABBAGE STIR FRY
4 c. shredded cabbage
2 c. diced tomatoes
2 celery ribs, sliced about 1/4 inch thick
1 medium onion, diced
1 small green pepper, diced
2 T. margarine (not spread)
1/4 t. salt
1/2 t. fresh dill weed (not seed) or 1/8 t. dry

In a non-stick skillet, saute first five ingredients in margarine until veggies are tender, about 15 minutes. Season with salt and dill weed. Serve with pork chops and brown or white rice. Makes six servings.

Note: If you don’t have seasoned salt, use this recipe: 1/2 c. salt, 1 t. each, dry mustard, dried leaf oregano, dried leaf thyme, dried crushed rosemary, 1/2 t. garlic powder, 1/2 T. paprika. Combine all ingredients. Store in an air tight container. Makes 1/2 cups.

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