I am not the biggest fan of tomatoes, so I created a way to bring out their sweetness so I could incorporate them into salads, pastas, and sandwiches!

Fried green tomatoes are a favorite in my household. I made these live on periscope tonight and wanted to share my recipe! Give it a try and enjoy! ��

Tomatoes out of the oven

I love the pretty color and shape of cherry tomatoes. I wanted to eat lots, so I made this cherry tomato marinade.The marinade is a little acidic, but when you add the tomatoes, it doesn't taste so acidic. If you don't like the acidity, reduce the amount of lemon juice or add a bit more sugar. Recipe by Komomomomo

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

I had some canned tomatoes left over, so I made this.This is an easy-to-make tomato sauce.By cooking this all the way, the sweetness of the tomatoes and ketchup is drawn out, so I don't use sugar. Recipe by HHAK

I wanted to make delicious dried tomatoes to eat as they are, rather than to store, so I topped them with garlic and parsley (or basil).They will be definitely delicious if you use nice tomatoes.If you get hold of fully ripe sweet tomatoes, please give this a try. They are delicious in a different way from fresh ones.The drier the tomatoes are, the longer they will keep.If you want to store them for a long time, dry them really well, and keep in the freezer, or marinate in oil. Put enough oil to cover the tomatoes. The dried tomatoes are also very tasty seasoned just with salt, so try various ways depending on what you will make with them. Recipe by Heartful Kitchen Rei

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”.

If you love stuff tomatoes and love sloppy Joe's, well here is a low-carb recipe for you.

Summer reminds me of tomatoes...

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.

Insects won't touch the tomatoes, they only go on sweet food, don't worry :)If you live in a humid region, the tomatoes will take a very long time to dry, so only do this in the summer.I eat this on bread, in salads, with pasta dishes etc