This is my take on a regular tomato sandwich. I don't like cold tomatoes and who doesn't love cheese. Cheese always makes everything better.

This is a dish that I remember my grandmother cooking when I was very young. It always reminds me of home. Omit the chorizo and eggs to turn it into a vegetarian dish.

This recipe came about in the summer when we were overwhelmed with fresh grape tomatoes. I make it all year long now. It is a fast delicious appetizer when served with toasted bread round to spoon it on. It's also really good as a side vegetable. If you add pasta or rice it makes a great light lunch or dinner.

Who says the sweetest way to enjoy tomatoes stew is fried 😏 that’s clearly a lie join me as I show you another way of enjoying your tomatoes stew

Every summers end brings an abundance of beautiful vine ripe tomatoes. This is one way to use the extras up and preserve some of that flavor. This freezes great and can be doubled or tripled just allow for a longer cooking time to thicken. We usually just enjoy it in little bowls as a side dish, but it makes a great topping for crusty bread as well!

The tomatoes are so very delicious this season!! I really don't know which is better the tomatoes or hotdogs....

I never really liked raw tomatoes or bell peppers. I love them when they’re slightly charred, cooked. (k I kinda overcharred the tops, but whatevs) Then I found out there is a Greek recipe that stuffs & bakes them. This is MY take on “Gemista”.

Mince, Rice and Mushroom baked stuffed Tomatoes, topped with Breadcrumbs and Parmesan. A healthy meal or side, great for freezing.

This recipe originated from my Oma, tho over the years I’ve changed it so much, it’s a whole new dish. The stuffing options are endless. My Oma did ground beef and rice. I’ve experimented with all sorts of meat, grains, veggies, but this is my favorite iteration.Prepping the tomatoes is critical. I prefer any large homegrown tomato, but almost any tomatoes work. Flip the tomato over and cut off a small bit of the end. Scoop out the tomato innards and set aside. Put the lid back on once it’s hollowed. Add a smidge of salt inside each tomato.After you’ve hollowed the tomatoes, you stuff them with the filling. You then pour the insides of the tomatoes, that you’ve flavored, around the stuffed tomatoes. You finish by topping each lid with cheese.If there’s not enough tomato sauce, you can add a diced tomato, some canned tomatoes or tomato sauce.I always serve this with long grain rice because it’s the perfect vehicle for the delicious tomato sauce.

I love corn and tomatoes. I definitely love green beans mixed together I was happy with it!!

Buy lots of tomatoes when it’s their season and cheap, and freeze them to use later. You are not going to use for salad since they will be soggy. You will be using them any time a recipe calls “dice tomatoes and sauté “ etc .

So many summer tomatoes and I am developing a classic recipe to deal with the mass of red (and green) tomatoes I have