Ingredients:

• 6 - 8 medium size ripe tomatoes, peeled and cut into 1/8’s or 1/4’s
• 3 - 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8 inch not too thin)

Mix together in cup and stir.

• 1/3 or 3/4 cup apple cider vinegar 1/3 or 3/4 cup hot water 3 tablespoons sugar
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper

Directions:
Peel tomatoes and cut into “quarter size” pieces. Peel onions and cut cross ways into thin slices. add to tomatoes. Also add vinegar mixture. Start cooking and continue over medium heat. Stir as it heats to break up onion slices and to keep from sticking to pan. As it heats, add salt and pepper and stir easily. You can taste the juice and if you want it hotter with pepper, add some. Be careful of red pepper. Cook until onions seem tender, turn yellowish. Don’t over-cook — about 30-35 minutes. As soon as it cools some, put in glass jars. Seal and keep in refrigerator.

Ingredients:

• 10 to 12 small Porter (golfball-size) tomatoes (green or ripe) which have been cubed or chunked into bite-size.
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon cider vinegar
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder or onion flakes (optional)
• 1/4 cup flour
• 1/4 cup crushed cornflakes
• 1 Tablespoon crumbled crisp bacon
• 1/3 cup butter or corn oil

Directions:
Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil). Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook until desired golden brown. Turn only once. Will serve 4 persons.

Serve hot as sidedish, or with honey or molasses.

Ingredients:

• 3 quarts chopped tomatoes
• * 1 cup hot peppers (without seeds)

Measure, then chop fine

• 4 bell peppers, chopped
• 1 1/2 large onions, chopped
• 7-8 garlic cloves
• 2 Tablespoon salt
• 1/2 Tablespoon black pepper
• *1/2 Tablespoon red pepper
• 1 Tablespoon sugar
• 2 Tablespoon oil
• 1/4 cup vinegar
• 1/2 Tablespoon cumin powder
• 1 Teaspoon paprika
• 1 Teaspoon chili powder

Directions:Mix all together and cook (simmer) until the desired thickness is reached (25-30 minutes). * adjust to taste.

Makes: 11-12 pints

Ingredients:

• 5-6 hot jalapeño peppers (9-12 TAM mild)
• 1 gallon tomato, peeled
• 3 onions
• 4 bell peppers
• 3 cloves garlic
• 1/4 cup canning salt
• 1 tablespoon black pepper
• 1 cup white vinegar

Directions:
Peel and cut up tomatoes. To peel tomatoes drop into boiling water, leave for 1 1/2 or 2 minutes, put into ice water. Chop other ingredients in food processor or by hand. Combine all ingredients and bring to boil. Simmer for 1 1/2-2 hours. Pour into jars, then seal.

Ingredients:

• 14 quarts ripe tomatoes
• 14 tablespoons flour
• 7 medium-sized onions
• 14 tablespoons butter
• 1 stalk celery
• 3 tablespoons salt
• 14 sprigs parsley
• 8 tablespoons sugar
• 3 bay leaves
• 2 teaspoons pepper

Directions:
WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

Served straight and iced, or spiked with vodka to make a Bloody Mary, this spicy brew has the freshness of good vegetables and none of the strong flavoring additives found in many canned or bottled cocktail bases.
(Makes about 1 quart of juice from each 2 quarts of whole tomatoes)

Fully rippened Italian-type plum or pear tomatoes, without spoiled spots or bruises

For each 2 quarts of whole tomatoes:

Ingredients:

• 1/2 medium red or green sweet pepper, chopped
• 1/2 small onion, peeled and chopped
• 1/2 clove garlic, peeled and sliced
• 1/2 to 1 rib celery (depending on size), with leaves, chopped
• 1/4 teaspoon whole black peppercorns
• 1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like “hotter” juice, or add bottled hot pepper sauce to the finished juice, as described in the directions)
• 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
• 1/4 bay leaf
• 2 or 3 small sprigs parsley
• 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil
• 1/4 teaspoon mustard seeds

Optional:

• 1/2 teaspoon sugar
• 1/2 or 3/4 teaspoon salt, or to taste
• Strained fresh lemon or lime juice to taste (see note below)

Directions:
1. Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up.

2. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft.

3. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn’t smooth enough, or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top.

4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste.

5. Return the juice to the rinsed-out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.

6. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover, and boil hard (process) for 15 minutes for quarts, 10 minutes for pints.

7. Remove the jars from the boiling-water bath and cool.

Note: Because you want highly seasoned cocktail juice, you’ll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling-water bath.

A Note On Canning Safety: Tomatoes, because of their acid content, have in past years been considered safe to can in a boiling-water bath. However, in recent years hybridizers have developed “sub-acid” varieties that may be on the borderline of acid content where the safe canning of tomatoes or their juice is concerned. to be on the safe side, taste the juice before canning it. If it lacks tartness, be sure to add enough lemon juice to re-create the characteristic pleasant tomato sharpness.

A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant.

(Makes 3 pints)

Ingredients:

• 6 pounds ripe Italian-type tomatoes
• 1 cup very finely minced onion
• 1/2 cup very finely minced celery
• 1 cup very finely minced carrots
• 1/2 cup olive oil
• 1 teaspoon sugar

Optional Seasoning (any one of the following):

• Ground white pepper to taste.
• 2 teaspoons ground coriander
• 1/2 to 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1/4 to 1/2 teaspoon dried oregano
• 1 to 2 teaspoons salt, to taste

Directions:
1. Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
2. In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.

3. Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.

4. Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste.

5. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

6. Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

Ingredients:

• 2/3 pound lean ground beef
• 1 tablespoon butter
• 2 onions or 1 large onion
• 1 pound (approximately) of tomatoes — slice & crush
• 2 tablespoons of tomato paste
• 1 beef bouillon cube
• a dash of garlic powder
• 1 teaspoon dried basil
• salt and pepper to taste
• 10-12 uncooked lasagna noodles

SAUCE

• 1 tablespoon butter
• 3 tablespoons of all-purpose flour
• 2 cups of milk
• 1 1/4 cups shredded mozzarella cheese
• salt, pepper and nutmeg to taste

Directions:
1. Saute’ ground beef in a skillet in butter until it loses its pink color. Transfer to a pot.

2. Peel and chop onions. Saute’ until transparent. Add to meat. Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings. Cook over medium low heat, covered, for about 20 minutes.

3. For sauce, melt butter in a sauce-pan. Add flour. Stir to combine. Add milk, stirring. Cook for 3 minutes until thickened. Add most of the cheese. Let melt. Season to taste with salt, pepper and nutmeg.

4. Pour half the sauce in bottom of an oven-proof casserole. Cover with lasagna noodles. Layer with meat sauce and lasagna noodles. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake at 400 degrees F. for about 20 minutes.

TIP: Substitute ground chicken for half of ground meat to make the lasagna leaner.

Ingredients:

• 18 Tomatoes
• 2 green peppers
• 2 medium onions
• 3 tablespoons artificial sweetener, or to taste
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon allspice
• 2 cups vinegar

Directions:
PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.

Ingredients:

• 1 onion
• 3 stalks celery
• 3 sweet peppers
• 12 cups tomatoes (quartered)

Directions:
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.

Ingredients:

• 1 peck (12 1/2 pounds) ripe tomatoes
• 2 medium onions
• 1/4 teaspoon cayenne pepper
• 2 cups cider vinegar
• 1 1/2 tablespoons broken stick cinnamon
• 1 tablespoon whole cloves
• 3 cloves garlic (finely chopped)
• 1 tablespoon paprika
• 1 cup sugar
• 2 1/2 teaspoons salt

Directions:
WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.

Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.

When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.

Ingredients:

• Green tomatoes
• Stalk celery
• Sweet green peppers
• Garlic
• 2 quarts water
• 1 quart vinegar
• 1 cup salt
• Dill

Directions:
USE small, firm green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.

Ingredients:

• 1 gallon green tomatoes (16 cups sliced)
• 1/4 cup salt
• 1/2 tablespoon powdered alum
• 3 cups vinegar (5% acidity)
• 1 cup water
• 4 cups sugar
• 1 tablespoon mixed spices
• 1/2 teaspoon cinnamon
• 1 tablespoon celery seed
• 1/2 teaspoon allspice
• 1 tablespoon mustard seed

Directions:
SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 8 pints.

Ingredients:

• 3 quarts tomatoes (12 cups, after cutting)
• 2 oranges
• 2 lemons
• 10 cups sugar
• 2 tablespoons whole cloves
• 6 tablespoons broken cinnamonstick

Directions:
REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

Ingredients:

• 18 cups tomatoes, cut in chunks
• 3 teaspoons ginger
• 6 cups sugar
• 3 lemons (thinly sliced).

Directions:
Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars

Ingredients:
½ sliced tomato
2 slices of white or whole wheat bread
Mayonnaise
Lettuce (optional)
3 slices cooked bacon (optional)
Salt and pepper (optional)

Directions:
Smother both pieces of bread with mayonnaise. Place sliced tomato in the middle. Add lettuce and bacon if desired. Salt and pepper to taste.

Original recipe yield: 6 servings

PREP TIME: 20 Min COOK TIME: 20 Min READY IN: 40 Min

Ingredients:

• 6 slices bacon
• 6 medium tomatoes
• 1/2 cup chopped green bell pepper
• 1/4 cup grated Parmesan cheese
• 1/3 cup croutons
• salt and pepper to taste
• 6 sprigs parsley

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11 x7 inch baking dish.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.

3. Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.

4. Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Original recipe yield: 4 servings

PREP TIME: 10 Min READY IN: 1 Hr 10 Min

Ingredients:

• 3 tomatoes, chopped
• 1 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Directions:
1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Original recipe yield: 10 slices

PREP TIME: 15 Min COOK TIME: 3 Min READY IN: 20 Min

Ingredients:

• 10 slices Italian bread
• 2 1/2 teaspoons olive oil
• 4 vine-ripened tomatoes
• 1 teaspoon chopped fresh basil

Directions:
1. Preheat broiler.

2. Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil.

3. Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil and basil. Mix for two minutes.

4. Place bread under broiler until lightly browned. Remove from broiler and top with the tomato mixture.

Original recipe yield: 6 servings

PREP TIME: 5 Min COOK TIME: 30 Min READY IN: 35 Min

Ingredients:

• 1/4 cup olive oil
• 6 tomatoes, chopped
• 3 onions, minced
• 2 green bell peppers, minced
• 4 cloves garlic, minced
• 3 tablespoons white wine
• salt and pepper to taste

Directions:
1. In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
2. Mix ingredients well; cover and simmer for 30 minutes. Serve.

Original recipe yield: 6 (1-slice) servings

PREP TIME: 20 Min COOK TIME: 10 Min

Ingredients:

• 1 can (14 1/2 ounces) diced tomatoes,well drained
• 1-1/2 teaspoons McCormick® Basil Leaves
• 1/4 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Ground Black Pepper
• 1 medium onion, thinly sliced
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup miniature mozzarella balls, cut in half
• 1 prepared pizza crust (12-inch)
• Fresh basil (optional)

Directions:
1. Preheat oven to 450°F. Mix tomatoes, basil, garlic and pepper; set aside.
2. Spray nonstick skillet with no stick cooking spray. Heat skillet on medium-high heat. Add onions; reduce heat to medium. Cook and stir 5 to 7 minutes until tender, stirring occasionally. Use additional cooking spray if needed. Add sugar and salt; cook and stir 1 minute or until onions are caramelized.
3. Spread tomato mixture over pizza leaving a 1-inch border. Top with onions and cheese.
4. Bake 8 to 10 minutes. Let stand 2 minutes. Top with fresh basil, if desired. Cut into 6 slices to serve

Original recipe yield: 8 servings

PREP TIME: 15 Min READY IN: 15 Min

Ingredients:
5 medium tomatoes, sliced
1/4 pound fresh mushrooms, sliced
3/4 cup vegetable oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Directions:
In a large shallow dish, layer the tomatoes and mushrooms. In a bowl, whisk the oil, vinegar, garlic, parsley and salt. Pour over vegetables. Cover and refrigerate for at least 4 hours, turning occasionally. Serve with a slotted spoon.