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I know I wrote about tomatoes a couple of weeks ago but I have more tomato recipes that I thought you might like to try. As I previously said, “Tomatoes are very good for you.” What makes them so good? Well, a medium tomato only has about 30 calories. They provide 40 percent of the recommended daily allowance of vitamin C and a good source of potassium and iron. They are naturally low in sodium and have no fat or cholesterol in them. Tomatoes are especially good for you when eaten fresh. Pop the little cherry or grape tomatoes in your mouth for a nutritious snack. You will probably have to eat 10 or more to equal a medium tomato.
Some suggestions for using seasonings for this nutritional food.

Sprinkle tomato slices or wedges with fresh snipped basil or dried basil leaves, grated or shredded Parmesan cheese, snipped green onion or minced red onion, a sprinkling of a variety of shredded cheese (like feta or asiago) and a dollop of sour cream or salad dressing with a sprinkling over the top.
Now to the recipes.

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This recipe has a combination of tomatoes and zucs, along with other veggies and is prepared in a large saucepan or Dutch oven.

TOMATO ZUCCHINI STEW
1-1/4 lbs. bulk Italian sausage (not ground pork)
1-1/2 c. sliced celery, cut in 3/4 inch pieces
Coarsely chopped onion
8 medium fresh tomatoes, peeled and cut into six wedges
1-1/2 c. tomato juice
4 small zucs, slice 1/2 inch thick
2-1/2 t. Italian seasoning
1 t. each, salt and sugar
1/4 t. each, garlic powder and pepper
3 c. frozen or canned corn
1 medium green pepper, cut in 1/2 inch chunks
1/4 c. each, corn starch and water
Shredded mozzarella or Parmesan cheese, optional

In a large saucepan, brown sausage over medium-high heat. Add celery and onion, cook for another 15 minutes. Drain fat off. Add next eight ingredients. Bring to a boil; lower heat, cover and simmer 10 minutes. Add corn and green peppers, bring to a slow boil. Cover and simmer 8-10 minutes or until green pepper is just tender. Combine corn starch and water; stir in stew. Bring to a boil, stirring constantly until mixture thickens. Turn into large serving bowl. Sprinkle with cheese if you wish. Serve with garlic French bread, dinner rolls or bread sticks. Add a lettuce salad and you have a complete dinner. Makes six to eight servings.

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One reader asked if I would repeat the recipe for tomato  soup cake as she misplaced her copy. It’s a very moist cake and easy to make using a cake mix.


SPICY TOMATO
SOUP CAKE
1 regular size yellow cake mix
1 t. cloves, cinnamon and nutmeg
1 can tomato soup, undiluted
2 eggs, beaten
1 c. raisins or chopped dates
1/2 c. chopped walnuts or pecans

In a large mixing bowl, combine cake mix and spices, stir together with a wire whisk. In a small bowl, beat together soup and eggs; add to cake mix. Stir in raisins and nuts. Turn into a sprayed 9x13 inch baking pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted near center comes out clean. Frost with a cream cheese frosting. Makes 15 servings.

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This tomato recipe is another way to serve sliced tomatoes. We were at one of our daughters for dinner and she served this tomato dish. She also served plain sliced tomatoes for those who might not like the stuff on top. Bud said they were good. Kudos to him for trying something he might not like!

MARINATED 
TOMATOES
5 large tomatoes

Marinade:
1 clove garlic, minced fine
1/2 t. dried thyme leaves or 2 T. fresh, snipped
1/4 c. each, thinly sliced green onions and snipped fresh parsley
3/4 t. salt
1/4 t. freshly cracked black pepper
1/4 c. red or white vinegar
1/3 c. canola or vegetable oil

Peel and cut tomatoes into 1/2 inch slices; place in shallow serving dish. In another bowl, mix together next six ingredients. Overlapping six slices of tomatoes, sprinkle with small amount of garlic mixture. Repeat with another layer of tomatoes and garlic mixture. Repeat again. Combine oil and vinegar in a shaker or small jar with a tight fitting cover; blend well. Slowly pour over tomatoes. Cover; refrigerate at least two hours. Spoon marinade over tomatoes occasionally. Makes eight to 10 servings.

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TOMATO BROCCOLI SALAD
1 medium bunch broccoli, cut into small florets
2 large tomatoes cutting each into 10 wedges
3/4 c. sliced fresh mushrooms
2 green onions, sliced 1/4 inch

Dressing:
3/4 c. olive or canola oil
1/3 c. cider or tarragon vinegar
2 T. water
1 t. each, lemon juice and vinegar
3/4 t. dried thyme leaves or 1 T. snipped fresh thyme
1 garlic clove, minced
1/2 t. celery seed
1/4 t. each, Italian seasoning, lemon pepper, paprika and ground mustard

Cook broccoli in a small amount of water for five minutes or until crisp tender. Rinse with ice water and drain well. Put in large serving bowl; fold in next three ingredients. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad, stirring gently. Cover and chill one hour. When ready to serve, mix again; drain off dressing. Makes six servings. If you wish, sprinkle with Parmesan cheese.

Thought for the Day: Loving a child doesn’t mean giving in to all their whims; loving them is to bring out the best in them, to teach them to love what is difficult.

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