Cooking With Tomatoes: 50 Delicious Tomato Recipes [2 ed.]

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Cooking With Tomatoes: 50 Delicious Tomato Recipes [2 ed.]

Table of contents :
Table of Contents
Southern Fried Tomatoes
Classic Tomato Pie
Tangy Tomato Relish
Fresh Summer Tomato Pasta
Flavorful Tomato Filling
Picnic Favorite Tomato Orzo
Heartier Tomato Salad
Mexican Tomato Salsa
Comforting Tomato Soup
Garden Fresh Tomato Soup
Delicious Stuffed Tomatoes
Fantastic Roasted Tomatoes
Classic French Meal
Smoky Flavored Tomatoes
Mediterranean Tomatoes with Okra
Greek Roasted Tomatoes Side Dish
Versatile Cherry Tomatoes
Excellent Cherry Tomatoes
Satisfying Tomato Dinner
Italian Tomato Bake
Fool-Proof Tomato Appetizer
Stuffed Veggies Greek Style
Weeknight Side Dish
Super-Simple Baked Tomatoes
Mexican Tomato Fajitas
Richly Flavorful Beef & Tomato Stew
Gorgeous Summer Dinner
Flavorful Tomato Spread
Easiest Tomato Stew
South African Tomato Stew
Elegant Tomato Stew
Potluck Tomato Bake
Quebec Style Ketchup
Old-Fashioned Pudding
Indian Tomato Curry
Indian Yogurt Dip
Absolutely Delicious Tomato Scampi
Latin American Tomato Ceviche
Incredible Tomato Bread
Classic Italian Appetizer
Yummy Baked Tomatoes
Italian Tomato Dinner
Juicy Roasted Tomatoes
Enjoyable Party Appetizer
Autumn Tomato Chutney
Classic Tomato Soup
Mediterranean Tomato Dip
Italian Tomato Bake
Wintertime Tomato Soup
Vegetarian-Friendly Marinara Sauce
Athenian Pasta Salad
Feta-Farfalle Pasta Salad
Healthy Pasta Salad
Vegetable Pasta Salad
Grilled Pasta Salad
Latin Corn Salad
Antipasto
Tomato Dressing
Squash Lasagna
Italian Inspired Squash
Squash for Autumn
Pumpkin Chili I
Pumpkin Curry II
November 3 Bean Chili
Backroad Chili

Citation preview

Cooking With Tomatoes 50 Delicious Tomato Recipes

By BookSumo Press All rights reserved

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Table of Contents Southern Fried Tomatoes 9 Classic Tomato Pie 12 Tangy Tomato Relish 13 Fresh Summer Tomato Pasta 14 Flavorful Tomato Filling 15 Picnic Favorite Tomato Orzo 16 Heartier Tomato Salad 17 Mexican Tomato Salsa 18 Comforting Tomato Soup 19 Garden Fresh Tomato Soup 22 Delicious Stuffed Tomatoes 23 Fantastic Roasted Tomatoes 24 Classic French Meal 25 Smoky Flavored Tomatoes 26

Mediterranean Tomatoes with Okra 27 Greek Roasted Tomatoes Side Dish 28 Versatile Cherry Tomatoes 29 Excellent Cherry Tomatoes 32 Satisfying Tomato Dinner 33 Italian Tomato Bake 34 Fool-Proof Tomato Appetizer 35 Stuffed Veggies Greek Style 36 Weeknight Side Dish 38 Super-Simple Baked Tomatoes 39 Mexican Tomato Fajitas 42 Richly Flavorful Beef & Tomato Stew 44 Gorgeous Summer Dinner 45 Flavorful Tomato Spread 46 Easiest Tomato Stew 47 South African Tomato Stew 48

Elegant Tomato Stew 49 Potluck Tomato Bake 52 Quebec Style Ketchup 53 Old-Fashioned Pudding 54 Indian Tomato Curry 55 Indian Yogurt Dip 56 Absolutely Delicious Tomato Scampi 57 Latin American Tomato Ceviche 58 Incredible Tomato Bread 59 Classic Italian Appetizer 62 Yummy Baked Tomatoes 63 Italian Tomato Dinner 64 Juicy Roasted Tomatoes 66 Enjoyable Party Appetizer 67 Autumn Tomato Chutney 68 Classic Tomato Soup 69

Mediterranean Tomato Dip 72 Italian Tomato Bake 73 Wintertime Tomato Soup 74 Vegetarian-Friendly Marinara Sauce 75 Athenian Pasta Salad 76 Feta-Farfalle Pasta Salad 77 Healthy Pasta Salad 78 Vegetable Pasta Salad 79 Grilled Pasta Salad 82 Latin Corn Salad 83 Antipasto 84 Tomato Dressing 85 Squash Lasagna 86 Italian Inspired Squash 87 Squash for Autumn 88 Pumpkin Chili I 89

Pumpkin Curry II 92 November 3 Bean Chili 93 Backroad Chili 94

Southern

Fried Tomatoes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 310 kcal Fat 18.7 g Carbohydrates 29.8g Protein 6.8 g Cholesterol 103 mg Sodium 659 mg

Ingredients 1 C. all-purpose flour 1 tsp salt 1 tsp pepper 5 green tomatoes, sliced 1/2 inch thick 1 C. crushed saltine crackers

2 eggs, beaten 1/2 C. butter

Directions 1. 2. 3. 4. 5.

In a shallow dish, crack the eggs and beat them. In another shallow dish, mix together the flour, salt and black pepper. In a large skillet, melt the butter on medium heat. Coat the tomato slices in egg and then roll them in the flour mixture evenly. Fry the tomato slices in the hot butter for about 3-5 minutes on both sides.

Southern Fried Tomatoes

9

CLASSIC

Tomato Pie

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 407 kcal Fat 15.2 g Carbohydrates 65.3g Protein 4.1 g Cholesterol 0 mg Sodium 390 mg

Ingredients 5 green tomatoes, chopped 1 1/2 C. white sugar 2 tbsp cider vinegar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves

1/2 tsp salt 1/4 C. all-purpose flour 1 recipe pastry for a 9 inch double crust pie

Directions 1. 2. 3. 4.

12

Set your oven to 350 degrees F before doing anything else. In a large bowl, add all the ingredients except the pie crust and toss to coat well. Transfer the mixture into the pie crust evenly and top it with the crisscross lattice crust. Cook everything in the oven for about 30-35 minutes.

Classic Tomato Pie

Tangy

Tomato Relish

Prep Time: 1 hr 15 mins Total Time: 2 hrs Servings per Recipe: 192 Calories 32 kcal Fat 0.1 g Carbohydrates 7.6g Protein 0.5 g Cholesterol 0 mg Sodium 40 mg

Ingredients 24 large green tomatoes 3 red bell peppers, halved and seeded 3 green bell peppers, halved and seeded 12 large onions 3 tbsp celery seed 3 tbsp mustard seed

1 tbsp salt 5 C. white sugar 2 C. cider vinegar

Directions 1. 2. 3. 4.

In a large food processor, add the tomatoes, onions and bell peppers and pulse till chopped toughly. Arrange a cheesecloth lined colander over a sink. Place the tomato mixture in a colander for about 1 hour to drain. In a large non-aluminum pan, add the tomato mixture and the remaining ingredients and bring to a boil and reduce the heat to low. 5. Simmer stirring occasionally for about 5 minutes. 6. Transfer the relish into sterilized jars fully and tightly screw the lids. 7. Arrange a rack in a large pan and place the boiling water in it. 8. Carefully, place the jars onto the rack and bring to a boil. 9. Cover and process for about 30 minutes. 10. Transfer the jars onto a cloth covered surface to cool completely. 11. Relish can be preserved for up to a year. Tangy Tomato Relish

13

FRESH SUMMER

Tomato Pasta

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 418 kcal Fat 11.2 g Carbohydrates 64.8g Protein 15 g Cholesterol 22 mg Sodium 300 mg

Ingredients 2 tbsp olive oil 1 onion, chopped 6 green tomatoes, chopped salt and pepper to taste

1 (16 oz.) package tri-colored pasta assortment 1 C. crumbled feta cheese

Directions 1. 2. 3. 4. 5. 6.

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In a large skillet, heat the oil on medium heat and sauté the sweet onion till tender. Stir in the green tomatoes, salt and black pepper and reduce the heat to medium-low. Simmer for about 10 minutes. Meanwhile in a large pan of lightly salted boiling water, cook the pasta till done completely. Drain well and add into the pan with the tomato mixture and toss to coat well. Serve hot with a topping of the crumbled feta cheese.

Fresh Summer Tomato Pasta

Flavorful

Tomato Filling

Prep Time: 45 mins Total Time: 4 hrs 45 mins Servings per Recipe: 120 Calories 179 kcal Fat 2g Carbohydrates 42.1g Protein 0.9 g Cholesterol 1 mg Sodium 126 mg

Ingredients 8 quarts green tomatoes, minced 8 quarts minced, cored apples 1/2 lb. beef suet 6 lb. brown sugar 1 C. distilled white vinegar 2 tbsp salt 2 tbsp ground cinnamon 2 tbsp ground cloves 2 tbsp ground allspice

2 lb. raisins 32 oz. candied mixed citrus peel 7 large orange, peeled, sectioned, and cut into bite-size 2 lemons, finely chopped

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, mix together all the ingredients on low heat. Cook, covered for about 3 hours. Transfer the mixture into the sterilized jars, leaving 1/2 inch space from the top. Tightly cover the jars with the lids screw the rings. Arrange a rack in a large pan and place the boiling water in it. Carefully, place the jars onto rack and bring to a boil. Cover and process for about 10 minutes.

Flavorful Tomato Filling

15

PICNIC FAVORITE

Tomato Orzo

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 8 Calories 255 kcal Fat 6.9 g Carbohydrates 38.8g Protein 10 g Cholesterol 7 mg Sodium 275 mg

Ingredients 2 C. uncooked orzo pasta 1/2 C. chopped fresh basil leaves 1/3 C. chopped oil-packed sun-dried tomatoes 2 tbsp olive oil 3/4 C. grated Parmesan cheese 1/2 tsp salt

1/2 tsp ground black pepper

Directions 1. 2. 3. 4. 5.

16

In a large pan of lightly salted boiling water, cook the pasta for about 8-10 minutes. Drain well and keep aside. In a food processor, add the sun-dried tomatoes and basil and pulse till well combined. In a large bowl, add the sun-dried tomato mixture and remaining ingredients and toss to coat well. Serve warm or chilled as well.

Picnic Favorite Tomato Orzo

Heartier

Tomato Salad

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 405 kcal Fat 17.2 g Carbohydrates 47.5g Protein 17.5 g Cholesterol 21 mg Sodium 337 mg

Ingredients 1 (12 oz.) package penne pasta 1/4 C. olive oil 1 bunch green onions, chopped 1 clove garlic, minced 1 C. quartered cherry tomatoes salt and pepper to taste

5 oz. mozzarella cheese, diced 1/2 C. grated Parmesan cheese 4 oz. fresh basil, torn 12 large black olives, halved

Directions 1. 2. 3. 4. 5. 6.

In a large pan of lightly salted boiling water, cook the pasta till done completely. Drain well and keep aside. In a small pan, heat the oil on medium heat and sauté the green onion for about 2-3 minutes. Add the garlic and sauté for about 2 minutes and reduce the heat to low. Stir in the tomatoes, pasta, salt and black pepper and cook till heated completely. Stir in the Parmesan and mozzarella cheese, olives and basil and serve immediately.

Heartier Tomato Salad

17

MEXICAN

Tomato Salsa

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 51 kcal Fat 0.2 g Carbohydrates 9.7g Protein 2.1 g Cholesterol 0 mg Sodium 592 mg

Ingredients 3 tomatoes, chopped 1/2 C. finely diced onion 5 serrano chilis, finely chopped 1/2 C. chopped fresh cilantro

1 tsp salt 2 tsp lime juice

Directions 1. In a bowl, mix together all the ingredients and refrigerate to chill before serving.

18

Mexican Tomato Salsa

Comforting

Tomato Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 363 kcal Fat 19.6 g Carbohydrates 35.5g Protein 14.6 g Cholesterol 61 mg Sodium 1262 mg

Ingredients 4 oz. Brie cheese 4 slices rye bread 1 (28 oz.) can tomato puree 1/2 tsp red pepper flakes 1/8 tsp freshly ground black pepper 3/4 tsp dried basil

1/2 tsp white sugar 1/4 C. milk 4 oz. cream cheese, cubed 2 tbsp chopped fresh basil leaves

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Place the Brie cheese over 2 bread slices and cover with the remaining 2 slices. 3. Arrange the sandwich onto a baking sheet and cook everything in the oven for about 4 minutes per side. 4. Remove from the oven and cut in half. 5. In a pan, mix together the tomato puree, sugar, dried basil, red pepper flakes and black pepper on medium heat. 6. Bring to a gentle simmer and cook for about 10 minutes. 7. Add the cream cheese, beating continuously till well combined. 8. Stir in the milk and cook till heated completely. 9. Stir in the fresh basil and immediately, remove from the heat. 10. In 4 serving bowl, divide the sandwiches and pour hot soup on top and serve. Comforting Tomato Soup

19

GARDEN FRESH

Tomato Soup

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 88 kcal Fat 4.8 g Carbohydrates 10.5g Protein 2.5 g Cholesterol 0 mg Sodium 404 mg

Ingredients 2 1/2 tbsp olive oil 1 medium zucchini, cubed 1 clove garlic, minced 8 large tomatoes, cored 1 small sweet onion, chopped 1 tbsp chopped fresh red chile pepper

1 (14 oz.) can vegetable broth 1 tbsp dried tarragon 2 tsp dried dill weed 1 tsp salt 1/4 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6.

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In a large skillet, heat the oil on medium heat and sauté the zucchini and garlic till golden brown. Remove from the heat and keep aside. In a food processor, add the tomato, chile pepper, onion and pulse till a chunky puree forms. In a large pan, mix together the tomato puree and the remaining ingredients and bring to a boil. Reduce the heat to low and stir in the zucchini mixture. Simmer, covered for about 45 minutes.

Garden Fresh Tomato Soup

Delicious Stuffed Tomatoes

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 196 kcal Fat 14.7 g Carbohydrates 10.9g Protein 6.9 g Cholesterol 22 mg Sodium 332 mg

Ingredients 6 slices turkey bacon 6 medium tomatoes 1/2 C. chopped green bell pepper 1/4 C. grated Parmesan cheese 1/3 C. croutons salt and pepper to taste

6 sprigs parsley

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F before doing anything else and grease an 11x7-inch baking dish. Heat a large skillet on medium-high heat and cook the bacon till browned completely. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. Slice the stem ends of the tomatoes and carefully scoop out the pulp, leaving about 1/2-inch sides. In a bowl, chop about 1/3 C. of the tomato pulp. Add the bacon and remaining ingredients and stir to combine. Stuff the tomatoes with the bacon mixture and arrange into prepared baking dish. Cook everything in the oven for about 20-25 minutes. Serve with a garnishing of the parsley.

Delicious Stuffed Tomatoes

23

FANTASTIC

Roasted Tomatoes

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 156 kcal Fat 13.8 g Carbohydrates 7.9g Protein 1.7 g Cholesterol 0 mg Sodium 8 mg

Ingredients 8 roma (plum) tomatoes, halved 12 cloves garlic, peeled 4 tbsp olive oil 1/4 C. chopped fresh basil leaves

salt and pepper to taste

Directions 1. 2. 3. 4. 5.

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Set your oven to 400 degrees F before doing anything else. In a shallow baking dish, arrange the tomato halves, side by side. Insert the garlic cloves between the tomato halves. Drizzle with the oil and sprinkle with the basil. Cook everything in the oven for about 35-45 minutes.

Fantastic Roasted Tomatoes

Classic

French Meal

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 156 kcal Fat 9.8 g Carbohydrates 16.1g Protein 3.8 g Cholesterol 0 mg Sodium 601 mg

Ingredients 4 C. tomatoes, cut into 1-inch pieces 1 whole head garlic, cloves separated and peeled 2 tsp sea salt 1 tsp freshly ground black pepper

1/4 C. extra-virgin olive oil 1 1/2 lb. fresh green beans, trimmed

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. In a bowl, mix together the tomatoes, oil, garlic, salt and black pepper. Transfer the tomato mixture into a 13x9-inch baking dish. Cook everything in the oven for about 25 minutes. Remove from the oven and with a spatula, lightly mash the tomatoes and cook everything in the oven for about 20 minutes more. 6. Meanwhile in a pan of boiling water, arranger the steamer basket. 7. Place the green beans in steamer basket and steam, covered for about 5 minutes. 8. In a serving bowl, add the roasted tomatoes and green beans and stir to combine.

Classic French Meal

25

SMOKY FLAVORED

Tomatoes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 16 Calories 21 kcal Fat 1g Carbohydrates 3g Protein 0.7 g Cholesterol 0 mg Sodium 149 mg

Ingredients 8 tomatoes, halved lengthwise 1 tbsp olive oil 2 cloves garlic, minced, or to taste

1 tsp salt and ground black pepper to taste

Directions 1. Set your outdoor grill for medium-high heat and grease the grill grate. 2. Drizzle the oil over the cut-side of the tomatoes and sprinkle with the garlic, salt, and black pepper. 3. Cook the tomatoes on the grill for about 7 minutes, flipping once after 4 minutes.

26

Smoky Flavored Tomatoes

Mediterranean

Tomatoes with Okra

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 94 kcal Fat 4.7 g Carbohydrates 11.5g Protein 3.8 g Cholesterol 6 mg Sodium 250 mg

Ingredients 2 slices turkey bacon 1 lb. frozen okra, thawed and sliced 1 small onion, chopped 1/2 green bell pepper, chopped

2 celery, chopped 1 (14.5 oz.) can stewed tomatoes salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Heat a large skillet on medium-high heat and cook the bacon till browned completely. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. In the same skillet, sauté the sweet okra, pepper and onion and celery till tender. Stir in the tomatoes, salt and black pepper and cook till heated completely. Serve with a topping of the crumbled bacon.

Mediterranean Tomatoes with Okra

27

GREEK ROASTED

Tomatoes Side Dish

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 220 kcal Fat 12.6 g Carbohydrates 21.4g Protein 6.4 g Cholesterol 22 mg Sodium 790 mg

Ingredients 1 spaghetti squash, halved lengthwise and seeded 2 tbsp vegetable oil 1 C. chopped asparagus 1 C. chopped onion 1 tbsp minced garlic 2 (14.5 oz.) cans fire-roasted tomatoes with garlic, drained

1 C. crumbled feta cheese 12 pitted kalamata olives, halved salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees F before doing anything else. In a baking dish, arrange the spaghetti squash halves, cut-side down. Cook everything in the oven for about 45 minutes. Remove from the oven and with a fork, pull the strands from the skin. Transfer the squash strands in a large bowl and cover with a foil paper to keep it warm. In a large skillet, heat the oil on medium heat and cook the onion, asparagus and garlic for about 10 minutes. 7. Stir in the fire-roasted tomatoes, olives and feta and cook for about 3-5 minutes. 8. Transfer the tomato mixture in the bowl with the squash strands and toss to coat well. 9. Season with the salt and black pepper and serve.

28

Greek Roasted Tomatoes Side Dish

Versatile

Cherry Tomatoes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 122 kcal Fat 8g Carbohydrates 12.6g Protein 2.6 g Cholesterol 20 mg Sodium 294 mg

Ingredients 1 1/2 lb. green beans, trimmed and cut into 2 inch pieces 1 1/2 C. water 1/4 C. butter 1 tbsp sugar 3/4 tsp garlic salt 1/4 tsp pepper

1 1/2 tsp chopped fresh basil 2 C. cherry tomato halves

Directions 1. 2. 3. 4. 5.

In a pan of water, add the beans and bring to a boil. Reduce the heat to low and simmer, covered for about 10 minutes. Drain and keep aside. In a large skillet, melt the butter on medium heat and cook all the ingredients till tender. Transfer the beans into a serving bowl and top with the tomato mixture and serve.

Versatile Cherry Tomatoes

29

EXCELLENT

Cherry Tomatoes

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 36 kcal Fat 2.3 g Carbohydrates 4.1g Protein 0.7 g Cholesterol 5 mg Sodium 21 mg

Ingredients 2 tsp butter 1 tsp dried basil 1 pint cherry tomatoes 1/2 tsp white sugar

salt and pepper to taste

Directions 1. In a large skillet, melt the butter on medium-high heat and cook the basil, cherry tomatoes and sugar for about 30 minutes. 2. Stir in the salt and black pepper and cook for a few seconds.

32

Excellent Cherry Tomatoes

Satisfying

Tomato Dinner

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 122 kcal Fat 7.3 g Carbohydrates 13.3g Protein 3.2 g Cholesterol 0 mg Sodium 253 mg

Ingredients 2 tbsp olive oil 1 shallot, chopped 2 green onions, chopped 1/2 C. garbanzo beans, drained salt and pepper to taste

1 bunch red Swiss chard, rinsed and chopped 1 tomato, sliced 1/2 lemon, juiced

Directions 1. 2. 3. 4. 5.

In a large skillet, heat the oil and sauté the green onions and shallots for about 3-5 minutes. Stir in the beans, salt and black pepper and cook till heated completely. Stir in the Swiss chard and cook ill wilted. Stir in the tomato slices and lemon juice and cook till heated completely. Sprinkle with the salt and black pepper and serve.

Satisfying Tomato Dinner

33

ITALIAN

Tomato Bake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 55 kcal Fat 0.3 g Carbohydrates 9.3g Protein 3.3 g Cholesterol 0 mg Sodium 105 mg

Ingredients 1 eggplant, sliced into 1/2 inch rounds 1 tomato, sliced 1/4 C. grated fat-free Parmesan cheese

Directions 1. 2. 3. 4. 5.

34

Set your oven to 400 degrees F before doing anything else and lightly grease a baking sheet. Place the eggplant rounds onto cookie sheet in a single layer. Sprinkle with the the half of Parmesan. Place the tomato slice over the eggplant rounds and sprinkle with the remaining Parmesan. Cook everything in the oven for about 10-15 minutes.

Italian Tomato Bake

Fool-Proof

Tomato Appetizer

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 172 kcal Fat 13.8 g Carbohydrates 7.6g Protein 5.1 g Cholesterol 14 mg Sodium 649 mg

Ingredients 4 ripe tomatoes, sliced 4 tbsp mayonnaise 4 tbsp Parmesan cheese 1 tbsp Dijon mustard 1 tbsp brown mustard

1 tsp dried oregano salt and pepper to taste 1 tsp chopped fresh parsley 1/4 C. shredded mozzarella cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking sheet, place the tomato slices in a single layer. 3. In a bowl, mix together the parmesan, mayonnaise, brown mustard, Dijon mustard, oregano, salt and black pepper. 4. With a spoon, place the cheese mixture over each tomato slice. 5. Sprinkle with the mozzarella and parsley and cook everything in the oven for about 15 minutes. 6. Serve immediately. 

Fool-Proof Tomato Appetizer

35

STUFFED

Veggies Greek Style

Prep Time: 20 mins Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 348 kcal Fat 20.6 g Carbohydrates 28.5g Protein 13 g Cholesterol 44 mg Sodium 412 mg

Ingredients 8 large ripe tomatoes 4 large green bell peppers 1/4 C. butter 1 onion, diced 1 clove garlic, minced, or to taste 2 lb. ground beef chuck 2 tbsp soy sauce 1 tbsp seasoned salt

1 tbsp ground black pepper 1/2 C. water 1 1/2 C. converted (parboiled) rice (such as Uncle Ben's(R)) 1/2 C. olive oil

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else Cut off tops of each tomato, leaving 1 corner still attached to form a lid. Carefully, scoop out the pulp and place in a bowl, then squeeze the juice of the tomatoes. Cut off tops of green peppers and reserve them. Remove the membrane and seeds of the bell peppers. In an 11x7-inch baking dish, place the tomatoes and bell peppers. In a large skillet, melt the butter on medium heat and sauté the onion and garlic for about 5-10 minutes. 8. Add the ground chuck, soy sauce, seasoned salt, and black pepper and cook for about 5-10 minutes. 9. Stir in the tomato pulp and juice and bring to a simmer. 10. Simmer for about 15 minutes. 36

Stuffed Veggies Greek Style

11. Stir in the rice and bring to a simmer. 12. Stuff the tomatoes and bell peppers with the rice mixture. 13. Cover the tomatoes with the attached tops and bell peppers with the reserved tops. 14. Sprinkle with the salt and black pepper and cook everything in the oven for about 30 minutes.

37

WEEKNIGHT

Side Dish

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 241 kcal Fat 12.8 g Carbohydrates 28.1g Protein 4.8 g Cholesterol 0 mg Sodium 978 mg

Ingredients 1/4 C. margarine 6 slices stale bread, crumbled 1 small onion, chopped 1 clove garlic, minced 4 C. chopped tomatoes 1 tsp salt

1/4 tsp dried sage 1/4 tsp dried basil 1/8 tsp ground black pepper

Directions 1. In a large skillet, melt the margarine on medium heat and sauté the onion, garlic and bread for about 7-10 minutes. 2. Stir in the remaining ingredients and cook for about 7-10 minutes.

38

Weeknight Side Dish

Super-Simple

Baked Tomatoes

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 138 kcal Fat 13.7 g Carbohydrates 4.1g Protein 0.9 g Cholesterol 0 mg Sodium 5 mg

Ingredients olive oil, divided, or as needed 1 large tomato, cut into 1/2-inch-thick slices 1 sprig fresh rosemary, leaves stripped and finely chopped

1 clove garlic, minced salt and ground black pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet with about 1 tbsp of the olive oil. 2. Arrange the tomato slices onto prepared baking sheet in a single layer. 3. Top with the garlic and rosemary and drizzle with the remaining oil. 4. Sprinkle with the salt and black pepper and cook everything in the oven for about 5-10 minutes.

Super-Simple Baked Tomatoes

39

MEXICAN

Tomato Fajitas

Prep Time: 25 mins Total Time: 10 hrs 25 mins Servings per Recipe: 6 Calories 504 kcal Fat 26.9 g Carbohydrates 36.5g Protein 28.3 g Cholesterol 87 mg Sodium 530 mg

Ingredients 1 (2 1/2 lb.) beef chuck roast, trimmed and cut into 2-inch pieces 1 large onion, chopped 1 (14.5 oz.) can Stewed Tomatoes (undrained), chopped 1 (4 oz.) can diced green chiles 4 cloves garlic, minced 2 tsp ground cumin 1 tsp dried oregano 1/2 tsp cayenne pepper 1 tbsp vegetable oil 2 green or yellow bell peppers, cut into bite-size strips

1 large onion, cut into thin wedges 1 (14.5 oz.) can Stewed Tomatoes, drained and coarsely chopped 6 (8 inch) flour tortillas, warmed* Sour cream Guacamole Salsa Lime wedges

Directions 1. In a large slow cooker, place the onion and top with the beef. 2. In a bowl, mix together 1 can of the stewed tomatoes, garlic, green chiles, oregano, cumin and cayenne pepper. 3. Place the tomato mixture over the beef. 4. Set the slow cooker on Low and cook, covered for about 10-12 hours. 5. Uncover the slow cooker and with a slotted spoon, transfer the beef into a bowl. 6. With 3 forks, shred the beef and drizzle with some cooking liquid to moisten. 42

Mexican Tomato Fajitas

7. Cover with the foil paper to keep warm. 8. In a large skillet, heat the oil on medium-high heat and sauté the onion and bell pepper for about 4-5 minutes. 9. Stir in the remaining can of the tomatoes and cook till heated completely. 10. Divide the shredded beef and tomato mixture in the center of each tortilla. 11. Fold the tortilla to seal the filling and top with the salsa, guacamole and cream. 12. Serve alongside the lemon wedges.

43

RICHLY FLAVORFUL

Beef & Tomato Stew

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 9 Calories 465 kcal Fat 33.5 g Carbohydrates 10g Protein 28 g Cholesterol 107 mg Sodium 647 mg

Ingredients 1/4 C. vegetable oil 3 lb. beef chuck roast, cut into 3/4 inch cubes 2 onions, chopped 2 cloves garlic, minced 1 (28 oz.) can roma tomatoes, with juice 2 (4 oz.) cans chopped green chile peppers, drained 1 (12 fluid oz.) can or bottle beer 1 C. beef broth

2 tsp dried oregano, crushed 1 1/2 tsp ground cumin 2 tbsp Worcestershire sauce salt to taste ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

44

In a Dutch oven, heat the oil on medium heat and sear the beef in batches till browned completely. Transfer the beef into a bowl. In the same pan, sauté the onion for about 5 minutes. Add the garlic and sauté for about 1 minute. Add the beef and remaining ingredients and bring to a boil. Reduce the heat and simmer, partially covered for about 2 1/2 hours.

Richly Flavorful Beef & Tomato Stew

Gorgeous

Summer Dinner

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 7 Calories 249 kcal Fat 8.6 g Carbohydrates 27.8g Protein 16.9 g Cholesterol 42 mg Sodium 796 mg

Ingredients 7 tomatoes 1 C. water 1 C. instant rice 1 lb. lean ground beef 1 yellow onion, chopped 1 clove garlic, diced

1 pinch garlic salt ground black pepper to taste 2 (15 oz.) cans tomato sauce 1 (6 fluid oz.) can tomato juice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. Cut the tops from the tomatoes and reserve them. Carefully, scoop out the pulp and chop into a bowl. In a pan, add the water and bring to a boil and add the rice. Cover and remove from the heat, then keep aside for about 5 minutes. Heat a large skillet on medium heat and cook the beef for about 5-7 minutes. Discard the grease from the skillet. Add the rice, chopped tomato pulp and remaining ingredients except the tomato juice and bring to a boil. Reduce the heat to low and simmer for about 10 minutes. 9. Arrange the tomatoes into prepared baking dish. 10. Stuff the tomatoes with the beef mixture and top with the tomato juice. 11. Cook everything in the oven for about 20 minutes. Gorgeous Summer Dinner

45

FLAVORFUL

Tomato Spread

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 16 Calories 109 kcal Fat 11.6 g Carbohydrates 1.3g Protein 0.5 g Cholesterol 31 mg Sodium 4 mg

Ingredients 1 C. unsalted butter 4 tbsp chopped fresh parsley 1 tsp minced garlic

1 oz. sun-dried tomatoes, chopped salt and pepper to taste

Directions 1. In a bowl, add the butter and beat till creamy. 2. Add the remaining ingredients and stir to combine. 3. Refrigerate to chill for about 2 hours before serving.

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Flavorful Tomato Spread

Easiest

Tomato Stew

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 308 kcal Fat 15.1 g Carbohydrates 33.1g Protein 9g Cholesterol 1 mg Sodium 972 mg

Ingredients 1/4 C. extra-virgin olive oil 4 cloves garlic, thinly sliced 2 (15 oz.) cans cannellini beans, drained and rinsed 1/2 tsp salt 1 1/2 C. cherry tomatoes, halved and seeded

1 C. chicken broth freshly ground black pepper to taste

Directions 1. 2. 3. 4.

In a skillet, heat the oil on medium heat and sauté the garlic for about 5 minutes. Stir in the beans, salt and black pepper and cook for about 5 minutes. Stir in the tomatoes and cook for about 5 minutes. Add the broth and simmer for about 15 minutes.

Easiest Tomato Stew

47

SOUTH AFRICAN

Tomato Stew

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 531 kcal Fat 31.2 g Carbohydrates 25.3g Protein 36.8 g Cholesterol 134 mg Sodium 633 mg

Ingredients 1 tbsp vegetable oil 3 1/2 lb. lamb or mutton breast chops, chopped into portions 2 tbsp cake flour 1 large onion, chopped 2 1/4 lb. fresh tomatoes, chopped 1 tsp salt 1/2 tsp freshly ground black pepper 6 whole white peppercorns

2 bay leaves 1 tsp brown sugar 1 tbsp white vinegar 1 dash Worcestershire sauce 1 cube beef bouillon cube 2 medium potatoes, quartered

Directions 1. 2. 3. 4. 5. 6.

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In a large heavy-bottomed pan, heat the oil on medium-high heat. Coat the beef into flour and cook in the hot oil till browned completely. Stir in the onion and cook for about 5 minutes. Stir in the remaining ingredients and reduce the heat. Simmer, covered for about 1 1/4 hours, tiring occasionally. Add the potatoes and stir for About 45 minutes.

South African Tomato Stew

Elegant

Tomato Stew

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 200 kcal Fat 0.7 g Carbohydrates 43.8g Protein 6.1 g Cholesterol 0 mg Sodium 1075 mg

Ingredients 4 C. water 2 C. uncooked white rice 2 unpeeled potatoes, diced 1 (12 oz.) can tomato paste 1 (15 oz.) can tomato sauce 1 tsp dried basil 1 tbsp white sugar 1 tbsp salt 2 bay leaves

1 (13.5 oz.) can whole leaf spinach, drained 1 (14.5 oz.) can stewed tomatoes, drained and sliced 1/2 tbsp fresh lemon juice

Directions 1. In a large pan, mix together the rice, potatoes, tomato sauce, tomato paste and water and bring to a boil, stirring continuously. 2. Reduce the heat to medium and stir in the basil, bay leaves, sugar and salt. 3. Simmer, stirring occasionally for about 15 minutes. 4. Stir in the remaining ingredients and reduce the heat. 5. Simmer for about 15 minutes.

Elegant Tomato Stew

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POTLUCK

Tomato Bake

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 241 kcal Fat 15.9 g Carbohydrates 18.8g Protein 7.6 g Cholesterol 20 mg Sodium 288 mg

Ingredients 6 tomatoes, peeled and sliced 1/2 C. thinly sliced onions 1 C. shredded Cheddar cheese

2 C. crushed plain potato chips

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a large casserole dish. 2. In the bottom of prepared casserole dish, place half of the tomato slices, followed by half of the onion, half of the cheese and half of the potato chips. 3. Repeat the layers and cook everything in the oven for about 30 minutes.

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Potluck Tomato Bake

Quebec Style Ketchup

Prep Time: 25 mins Total Time: 5 hrs Servings per Recipe: 12 Calories 85 kcal Fat 0.1 g Carbohydrates 21.3g Protein 0.7 g Cholesterol 0 mg Sodium 3471 mg

Ingredients 5 green tomatoes, chopped 1 red bell pepper, seeded and chopped 1 white onion, chopped 1/2 C. pickling salt 1 C. white vinegar 2/3 C. packed brown sugar

1 tsp ground cinnamon 1 tsp pumpkin pie spice 10 tbsp white sugar 8 whole cloves 1 tbsp dark corn syrup

Directions 1. In a large bowl, place the ingredients in the layers of the tomatoes, bell peppers and onion, ending the each layer with the sprinkling of the salt. 2. Refrigerate, covered for about 4-5 hours. 3. Transfer the vegetable mixture in a colander and rinse under running water. 4. Transfer the vegetable mixture in a pan with the remaining ingredients on medium heat and bring to a boil. 5. Simmer for about 30 minutes. 6. Discard the garlic cloves and press the mixture through a sieve. 7. Let the mixture cool completely. 8. Transfer the sauce into airtight jars and preserve in refrigerator.

Quebec Style Ketchup

53

OLD-FASHIONED

Pudding

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 143 kcal Fat 6.4 g Carbohydrates 16.2g Protein 3.2 g Cholesterol 15 mg Sodium 487 mg

Ingredients 2 (14.5 oz.) cans peeled and diced tomatoes with juice 3 slices white bread, torn into pieces 2 tbsp butter

salt and freshly ground black pepper to taste

Directions 1. 2. 3. 4.

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Set your oven to 350 degrees F before doing anything else. Arrange the tomatoes in a large baking dish and top with the bread. Place the butter over the bread in the shape of the dots and sprinkle with the salt and black pepper. Cook everything in the oven for about 35-40 minutes.

Old-Fashioned Pudding

Indian

Tomato Curry

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 286 kcal Fat 9.9 g Carbohydrates 14.9g Protein 31.1 g Cholesterol 88 mg Sodium 620 mg

Ingredients 4 skinless, boneless chicken breast halves 2 tbsp butter 1 onion, chopped 2/3 C. beer 1 (10.75 oz.) can condensed tomato soup 1 tsp curry powder

1/2 tsp dried basil 1/2 tsp ground black pepper 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else. In a 13x9-inch baking dish, arrange the chicken breast halves. In a skillet, melt the butter on medium heat and sauté the onion till tender. Add the remaining ingredients and stir to combine. Reduce the heat to low and simmer for about 10 minutes. Place the mixture over the chicken breast halves in the baking dish. Cook everything in the oven for about 50 minutes. Sprinkle with the Parmesan and cook everything in the oven for about 10 minutes more.

Indian Tomato Curry

55

INDIAN

Yogurt Dip

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 12 Calories 37 kcal Fat 1.2 g Carbohydrates 4.4g Protein 2.6 g Cholesterol 2 mg Sodium 224 mg

Ingredients 1 tsp olive oil 1 tsp split Bengal gram (chana dal) 1 tsp mustard seeds 1/8 tsp asafoetida powder 2 tomatoes, chopped 1 green chile pepper, chopped

2 C. plain yogurt 1 tsp salt 1 tbsp chopped cilantro

Directions 1. In a skillet, heat the oil on medium heat and sauté the chana dal, asafetida powder and mustard seeds for about 2-3 minutes. 2. Stir in the green chile pepper and tomatoes and cook for about 7 minutes. 3. Remove from the heat and keep aside to cool. 4. Add the yogurt and salt and stir to combine. 5. Serve with a garnishing of the cilantro.

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Indian Yogurt Dip

Absolutely Delicious Tomato Scampi

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 470 kcal Fat 10 g Carbohydrates 61.9g Protein 34.3 g Cholesterol 173 mg Sodium 344 mg

Ingredients 4 C. penne pasta 5 tsp olive oil 4 cloves garlic, minced 1 medium onion, diced 1 (16 oz.) can diced tomatoes with green chilies, drained 1/2 lemon, juiced 1 lb. uncooked medium shrimp, peeled and deveined

1/4 C. chopped fresh parsley salt, to taste ground black pepper, to taste 1 pinch crushed red pepper flakes, or to taste grated Parmesan cheese, or to taste (optional)

Directions 1. In a large pan of lightly salted boiling water, cook the penne pasta for about 11 minutes, stirring occasionally. 2. Drain well. 3. In a large skillet, heat the oil on medium heat and sauté the onion and garlic for about 5 minutes. 4. Add the tomatoes and cook for about 5 minutes. 5. Stir in the shrimp and lemon juice and cook for about 5 minutes. 6. Stir in the parsley, red pepper flakes, salt and black pepper. 7. Pour the shrimp mixture over the penne pasta and serve with a sprinkling of the Parmesan.

Absolutely Delicious Tomato Scampi

57

LATIN AMERICAN

Tomato Ceviche

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 123 kcal Fat 4.3 g Carbohydrates 8.6g Protein 13.8 g Cholesterol 111 mg Sodium 1022 mg

Ingredients 1 medium cucumber, peeled and diced 1 large avocado, diced 3/4 C. diced red onion 3/4 C. chopped green onion 1 1/2 lb. cooked small shrimp 1 (15 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1/2 C. water

2 tsp salt 1 tsp pepper 1 tsp garlic salt hot pepper sauce to taste salt to taste

Directions 1. In a large bowl, all all the ingredients and mix well. 2. Refrigerate, covered for about 1 hour before serving.

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Latin American Tomato Ceviche

Incredible

Tomato Bread

Prep Time: 45 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 221 kcal Fat 9g Carbohydrates 26.6g Protein 9.1 g Cholesterol 40 mg Sodium 477 mg

Ingredients 2 cloves garlic 1/3 C. pine nuts 2 1/2 C. all-purpose flour 1 1/4 tsp salt 2 tsp baking powder 1/3 C. sun-dried tomatoes packed in oil, drained and diced 1 bunch green onion, chopped

5 oz. provolone cheese, shredded 2 tsp fresh rosemary 3/4 tsp coarsely ground black pepper 2 tbsp shortening 2 tbsp white sugar 2 eggs 1 1/4 C. buttermilk

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else and lightly grease a 9x5-inch loaf pan. In a small pan of water, add the garlic cloves and bring to a boil. Cook for about 15 minutes and drain well. Let the garlic cool and then mash it completely. In a baking sheet, place the pine nuts and cook everything in the oven for about 10 minutes. In a large bowl, sift together the flour, baking powder and salt. Add the sun-dried tomatoes, green onions, rosemary, provolone cheese, pine nuts and black pepper. In another bowl, add the sugar and shortening and beat till creamy. Add the mashed garlic, reserved oil from the tomatoes, eggs and buttermilk and beat till well combined. Add the egg mixture into the flour mixture and mix till well combined. 9. Transfer the mixture into prepared loaf pan evenly. 10. Cook everything in the oven for about 45-50 minutes. Incredible Tomato Bread

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CLASSIC

Italian Appetizer

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 248 kcal Fat 12.2 g Carbohydrates 28.8g Protein 6.5 g Cholesterol 2 mg Sodium 313 mg

Ingredients 2 large tomatoes, diced 1/2 C. finely chopped red bell pepper 1/4 C. finely chopped red onion 1/4 C. balsamic vinegar 1/4 C. olive oil 10 leaves fresh basil, chopped 2 cloves garlic, minced 1 (1 lb.) loaf French bread, cut into 1/4-inch slices

1/4 C. olive oil 1/4 C. shredded mozzarella cheese

Directions 1. In a large bowl, mix together the bell pepper, tomatoes, onion, garlic, basil, vinegar and 1/4 C. of the olive oil. 2. Keep aside for about 15-30 minutes. 3. Set the broiler of your oven and arrange the oven rack about 6-inch from the heating element. 4. In a large baking sheet, place the bread slices and drizzle with the remaining oil. 5. Cook under broiler for about 1 minute per side. 6. Remove the baking sheet from the oven. 7. With a slotted spoon, place the tomato mixture over the bread slices, draining the extra liquid. 8. Sprinkle with the cheese and cook under broiler for about 3 minutes. 9. Serve immediately. 62

Classic Italian Appetizer

Yummy

Baked Tomatoes

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 140 kcal Fat 8.3 g Carbohydrates 15.6g Protein 2.3 g Cholesterol 20 mg Sodium 529 mg

Ingredients 1/4 C. butter 1 onion, chopped 1 tsp salt ground black pepper to taste 1/2 tsp dried basil 4 tsp brown sugar

5 tomatoes, sliced 2 C. white bread cubes

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly grease a 13x9-inch casserole dish. 2. In a medium skillet, heat the oil and butter and sauté the onion till tender. 3. Add the remaining ingredients and stir till well combined. 4. Transfer the mixture into prepared casserole dish evenly and cook everything in the oven for about 30-35 minutes.

Yummy Baked Tomatoes

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ITALIAN

Tomato Dinner

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 342 kcal Fat 25.7 g Carbohydrates 21.4g Protein 8.6 g Cholesterol 9 mg Sodium 720 mg

Ingredients 3 C. cubed crusty bread 1/4 C. olive oil, as needed 3 cloves garlic, minced kosher salt to taste ground black pepper to taste 1 lb. fresh asparagus, trimmed 1 English cucumber - peeled, seeded, and sliced 10 cherry tomatoes, halved 2 small yellow tomatoes, cut into wedges

1 red onion, cut into wedges 3/4 C. pitted kalamata olives 1/4 C. capers, drained 3/4 C. fresh mozzarella balls (bocconcini) 1/4 C. red wine vinegar 1/4 C. extra-virgin olive oil

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, add the bread, garlic, olive oil, salt and black pepper and toss to coat well. 3. Place the bread mixture in a baking sheet and cook everything in the oven for about 15 minutes, flipping once in the middle way. 4. Remove from the oven and keep aside to cool. 5. In a large pan of boiling water, cook the asparagus for about 2-3 minutes. 6. Drain well and immediately transfer in a bowl of chilled water. 7. Drain well and dry with a paper towel, then cut the asparagus in thirds. 8. In a large bowl, mix together the bread mixture, asparagus, cucumbers, olives, tomatoes, onion, capers and mozzarella balls. 64

Italian Tomato Dinner

9. In a small bowl, add the extra-virgin olive oil, vinegar, salt and black pepper and beat well. 10. Pour the vinaigrette over the salad and toss to coat well. 11. Keep aside for about 20 minutes before serving.

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JUICY

Roasted Tomatoes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 110 kcal Fat 5.4 g Carbohydrates 14.2g Protein 3.9 g Cholesterol 4 mg Sodium 103 mg

Ingredients 4 large ripe tomatoes, sliced 1/4 inch thick 1/8 C. grated Romano cheese 1/2 C. fresh bread crumbs 1 clove garlic, minced 2 sprigs fresh parsley, chopped

salt and pepper to taste 1/2 tsp dried oregano 1 tbsp olive oil

Directions 1. 2. 3. 4. 5.

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Set your oven to 400 degrees F before doing anything else and lightly grease a shallow baking dish. Arrange the tomato slices, side to side in the prepared baking dish. In a bowl, mix together the remaining ingredients except the oil. Spread the cheese mixture over the tomato slices evenly and drizzle with the oil. Cook everything in the oven for about 20 minutes.

Juicy Roasted Tomatoes

Enjoyable Party Appetizer

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 246 kcal Fat 19.3 g Carbohydrates 4.2g Protein 14.3 g Cholesterol 36 mg Sodium 721 mg

Ingredients 1 tbsp minced fresh parsley 1/2 tsp dried basil 1 pinch dried oregano 1 tbsp capers, drained 2 cloves garlic, minced 6 tbsp olive oil 1 lb. mozzarella cheese, sliced

2 tomatoes, thinly sliced 1 (7 oz.) jar roasted red peppers, drained and julienned crushed red pepper to taste

Directions 1. In a bowl, mix together the capers, garlic, herbs and oil. 2. In a serving plate, place the layers of the mozzarella cheese, followed by the tomato slices, red peppers. 3. Drizzle with the oil mixture and refrigerate, covered for about 30 minutes. 4. Serve with a sprinkling of the red pepper.

Enjoyable Party Appetizer

67

AUTUMN

Tomato Chutney

Prep Time: 30 mins Total Time: 4 hrs Servings per Recipe: 75 Calories 25 kcal Fat 0.1 g Carbohydrates 6.2g Protein 0.3 g Cholesterol 0 mg Sodium 128 mg

Ingredients 2 lb. apples - peeled, cored and sliced 2 C. water 1 tbsp mustard seed 2 lb. tomatoes, sliced 2 large onions, chopped 1 clove garlic, chopped 1/2 C. sultana raisins

3/4 C. white sugar 5 tsp curry powder 1 tsp cayenne pepper 4 tsp salt 2 1/2 C. malt vinegar

Directions 1. 2. 3. 4. 5. 6. 7.

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In a pan, add the water and apples and bring to a boil. Reduce the heat and simmer, stirring occasionally for about 25 minutes. In a cheesecloth, wrap the mustard seeds and place in the pan. Add the remaining ingredients and stir till the sugar dissolves completely. Bring to a boil and reduce the heat. Simmer, stirring occasionally for about 3 hours. Discard the wrapped mustard seeds and transfer the chutney into a sterilized jar before serving.

Autumn Tomato Chutney

Classic

Tomato Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 239 kcal Fat 14 g Carbohydrates 26.3g Protein 4.4 g Cholesterol 18 mg Sodium 994 mg

Ingredients 2 tbsp canola oil 1 onion, chopped 1 tbsp chopped garlic 4 C. canned tomatoes 3 slices bread, cubed 1/4 C. chopped fresh basil 1 tbsp brown sugar

2 tbsp butter 2 C. chicken broth salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, heat the oil on medium-low heat and sauté the onion and garlic for about 5 minutes. Stir in the tomatoes and with a potato masher, crush them. Stir in the bread, brown sugar and basil and simmer for about 10 minutes. Remove from the heat and keep aside to cool slightly. In a blender, add the tomato in batches with the butter and pulse till smooth. Return the soup in the pan on medium heat and stir in the broth. Simmer for about 5 minutes. Stir in the salt and black pepper and serve hot.

Classic Tomato Soup

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MEDITERRANEAN

Tomato Dip

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 231 kcal Fat 15.3 g Carbohydrates 13.9g Protein 10.3 g Cholesterol 21 mg Sodium 377 mg

Ingredients 1 (8 oz.) package goat cheese, softened 1 (8 oz.) jar pesto, or as needed 3 tomatoes, chopped

1 (8 oz.) loaf French bread, sliced

Directions 1. In a serving plate, place the goat cheese into 1/4-inch thick layer. 2. Place the pesto in a thin layer over the layer of the goat cheese and top with the tomatoes. 3. Serve alongside the sliced French bread.

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Mediterranean Tomato Dip

Italian

Tomato Bake

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 467 kcal Fat 32.6 g Carbohydrates 23.9g Protein 21.5 g Cholesterol 92 mg Sodium 940 mg

Ingredients 1 1/2 C. grated Cheddar cheese 1/3 C. grated Parmesan cheese 1/2 tsp dried oregano 1/2 tsp dried basil 2 cloves garlic, minced salt and pepper to taste 2 medium zucchinis, thinly sliced

5 plum tomatoes, thinly sliced 1/4 C. butter 2 tbsp finely chopped onion 3/4 C. fine bread crumbs

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly grease a 9x9-inch baking dish. 2. In a large bowl, mix together the Parmesan, Cheddar, garlic, basil, oregano, salt and black pepper. 3. Place half of the zucchini slices in the bottom of prepared baking dish and top with the half of the cheese mixture. 4. Repeat the layers. 5. In a large skillet, melt the butter on medium heat and sauté the onion till tender. 6. Add the breadcrumbs and stir till the breadcrumbs absorb all the butter. 7. Place the breadcrumb mixture over the cheese mixture in baking dish. 8. With a foil paper, cover the baking dish loosely. 9. Cook everything in the oven for about 25 minutes. 10. Uncover and cook everything in the oven for about 20 minutes. Italian Tomato Bake

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WINTERTIME

Tomato Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 5 Calories 54 kcal Fat 1.3 g Carbohydrates 8g Protein 3.2 g Cholesterol < 1 mg Sodium 177 mg

Ingredients 1 tsp olive oil 1/2 C. chopped green bell pepper 1/2 C. chopped onion 1 clove garlic, minced 1 (14.5 oz.) can diced tomatoes 1 1/2 C. water 1 tbsp minced fresh basil

1 tsp chicken bouillon granules 1/4 tsp ground black pepper 1 (10 oz.) package frozen chopped spinach, thawed

Directions 1. 2. 3. 4.

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In a large pan, heat the oil on medium heat and sauté the onion, bell pepper and garlic till tender. Stir in the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add the spinach and simmer for about 5-7 minutes.

Wintertime Tomato Soup

Vegetarian-Friendly Marinara Sauce

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 147 kcal Fat 7.4 g Carbohydrates 16.5g Protein 2.7 g Cholesterol 0 mg Sodium 403 mg

Ingredients 3 tbsp olive oil 1/2 onion, chopped 8 large tomatoes, peeled and cut into big chunks 6 cloves garlic, minced 1 bay leaf 1/2 C. red wine 1 tbsp honey 2 tsp dried basil 1 tsp oregano

1 tsp dried marjoram 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp fennel seed 1/4 tsp crushed red pepper 2 tsp balsamic vinegar

Directions 1. 2. 3. 4. 5. 6.

In a pan, heat the oil on medium heat and sauté the onion for about 5 minutes. Add the tomatoes, bay leaf and garlic and bring to a boil. Reduce the heat to medium-low and simmer for about 30 minutes. Stir in the remaining ingredients except vinegar and again bring to a gentle simmer. Simmer for about 30 minutes. Remove from the heat and immediately, stir in the vinegar.

Vegetarian-Friendly Marinara Sauce

75

ATHENIAN

Pasta Salad (Greek)

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 746 kcal Carbohydrates 40.4 g Cholesterol 70 mg Fat 56.1 g Protein 22.1 g Sodium 1279 mg

Ingredients 1/2 cup olive oil 1/2 cup red wine vinegar 1 1/2 tsps garlic powder 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 3/4 tsp ground black pepper 3/4 tsp white sugar 2 1/2 cups cooked elbow macaroni 3 cups fresh sliced mushrooms

15 cherry tomatoes, halved 1 cup sliced red bell peppers 3/4 cup crumbled feta cheese 1/2 cup chopped green onions 1 (4 ounce) can whole black olives 3/4 cup sliced pepperoni sausage, cut into strips

Directions 1. Combine all the ingredients mentioned above in a bowl very thoroughly before covering it up and refrigerating it for at least 2 hours. 2. Serve.

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Athenian Pasta Salad

Feta-Farfalle

Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 334 kcal Carbohydrates 41.8 g Cholesterol 6 mg Fat 16.6 g Protein 8.6 g Sodium 1167 mg

Ingredients 1 (12 ounce) package farfalle pasta 10 ounces baby spinach, rinsed and torn into bitesize piece 2 ounces crumbled feta cheese with basil and tomato 1 red onion, chopped 1 (15 ounce) can black olives, drained and chopped 1 cup Italian-style salad dressing 4 cloves garlic, minced

1 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at least two hours. 3. Serve.

Feta-Farfalle Pasta Salad

77

HEALTHY

Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 34.6 g Cholesterol 8 mg Fat 13.9 g Protein 10 g Sodium 764 mg

Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (16 ounce) bottle Italian salad dressing 2 cucumbers, chopped 6 tomatoes, chopped 1 bunch green onions, chopped

4 ounces grated Parmesan cheese 1 tbsp Italian seasoning

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for a few hours. 3. Serve.

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Healthy Pasta Salad

Vegetable

Pasta Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 181 kcal Carbohydrates 38.1 g Cholesterol 0 mg Fat 0.7 g Protein 5.4 g Sodium 238 mg

Ingredients 10 ounces fusilli pasta 1 onion, chopped 1 green bell pepper, chopped 2 tomatoes, chopped

1 cup chopped mushrooms 3/4 cup fat free Italian-style dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, mushrooms, onions, tomatoes and bell pepper very thoroughly before refrigerating for at least one hour. 3. Serve.

Vegetable Pasta Salad

79

GRILLED

Pasta Salad

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 504 kcal Carbohydrates 48 g Cholesterol 103 mg Fat 13.2 g Protein 46.5 g Sodium 650 mg

Ingredients 4 skinless, boneless chicken breast halves steak seasoning to taste 8 ounces rotini pasta 8 ounces mozzarella cheese, cubed 1 red onion, chopped

1 head romaine lettuce, chopped 6 cherry tomatoes, chopped

Directions 1. At first you need to set grill at medium heat and put some oil before starting anything else. 2. Coat chicken breast with steak seasoning before cooking it on the preheated grill for 8 minutes each side. 3. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 4. Add mixture of tomatoes, cheese, onion and lettuce into the bowl containing pasta and chicken. 5. Mix it thoroughly before serving.

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Grilled Pasta Salad

Latin

Corn Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 391 kcal Fat 24.5 g Carbohydrates 35.1g Protein 10.5 g Cholesterol 0 mg Sodium 830 mg

Ingredients 1/3 C. fresh lime juice 1/2 C. olive oil 1 clove garlic, minced 1 tsp salt 1/8 tsp ground cayenne pepper 2 (15 oz.) cans black beans, rinsed and drained 1 1/2 C. frozen corn kernels

1 avocado - peeled, pitted and diced 1 red bell pepper, diced 2 tomatoes, diced 6 green onions, thinly sliced 1/2 C. diced fresh cilantro

Directions 1. 2. 3. 4. 5.

Get a mason jar and add in: cayenne, lime juice, salt, garlic, and olive oil. Place a lid on the jar tightly and shake everything. Now get a large bowl, combine: cilantro, beans, green onions, corn, tomatoes, bell pepper, and avocado. Combine in the lime mix then toss the contents. Enjoy.

Latin Corn Salad

83

ANTIPASTO Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 451 kcal Fat 29.1 g Carbohydrates 33.2g Protein 15 g Cholesterol 37 mg Sodium 978 mg

Ingredients 1 lb seashell pasta 1/4 lb Genoa salami, diced 1/4 lb pepperoni sausage, diced 1/2 lb Asiago cheese, diced 1 (6 oz.) can black olives, drained and diced 1 red bell pepper, diced 1 green bell pepper, diced 3 tomatoes, diced 1 (.7 oz.) package dry Italian-style salad dressing mix

3/4 C. extra virgin olive oil 1/4 C. balsamic vinegar 2 tbsps dried oregano 1 tbsp dried parsley 1 tbsp grated Parmesan cheese salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

84

Boil your pasta in water and salt for 9 mins then remove all the liquids. Get a bowl, combine: tomatoes, pasta, bell peppers, salami, olives, pepperoni, and asiago. Place a covering of plastic around the mix and put everything in the fridge for 65 mins. Get a 2nd bowl, combine: black pepper, olive oil, salt, balsamic, parmesan, parsley, and oregano. Combine both bowls, once the pasta mix is cold and toss the contents. Enjoy.

Antipasto

Tomato

Dressing

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 32 Calories 131 kcal Fat 12.5 g Carbohydrates 4.9g Protein 0.3 g Cholesterol < 3 mg Sodium < 202 mg

Ingredients 1 C. vegetable oil 1 (10.75 oz.) can condensed tomato soup 1/2 C. packed brown sugar 1/3 C. red wine vinegar 1 tsp ground mustard 1 tsp garlic salt 1/2 tsp onion salt

1/2 tsp celery salt 1/4 tsp Worcestershire sauce 1/4 tsp paprika 1 dash hot pepper sauce 1 C. mayonnaise

Directions 1. Process the following in a food processor for 2 mins: mayo, oil, hot sauce, tomato soup, paprika, brown sugar, Worcestershire, vinegar, celery salt, mustard, onion salt, and garlic salt. 2. Place the mix in a bowl and cover everything in plastic. 3. Chill the dressing in the fridge before serving. 4. Enjoy.

Tomato Dressing

85

SQUASH

Lasagna

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 280 kcal Fat 15.9 g Carbohydrates 24.5g Protein 14.1 g Cholesterol 27 mg Sodium 1294 mg

Ingredients 1 spaghetti squash, halved lengthwise and seeded 1 onion, chopped 2 tbsps minced garlic 2 (14 oz.) cans stewed tomatoes 1 tbsp dried basil 1 cube vegetable bouillon

black pepper to taste 1 (15 oz.) can black olives, chopped 1 C. shredded mozzarella cheese 1 C. shredded Parmesan cheese

Directions 1. Coat a casserole dish with non-stick spray and then set your oven to 325 degrees before doing anything else. 2. Cook the squash in the oven for 37 mins then take everything out of the oven. 3. Shred the flesh and place it in a bowl. But keep the rinds as well separate. 4. Stir fry your garlic and onions in a pan with nonstick spray until browned and then add in: black pepper, tomatoes, bouillon, and basil. 5. Let this cook for 17 mins. 6. Layer the following in the squash rinds: tbsp of tomatoes mix, squash, mozzarella, olive. 7. Continue layering until all the rinds are full. Now top with some parmesan. 8. Once all your ingredients have been layered cook everything in the oven for 22 mins. 9. Enjoy.

86

Squash Lasagna

Italian Inspired Squash

Prep Time: 10 mins Total Time: 1 hr 50 mins Servings per Recipe: 6 Calories 154 kcal Fat 7.6 g Carbohydrates 10.3g Protein 11.3 g Cholesterol 44 mg Sodium 99 mg

Ingredients 1 small spaghetti squash, halved and seeded 1 tbsp olive oil 1/2 C. minced onion 3 cloves garlic, minced 2 green onions, minced 12 oz. ground white meat turkey 2 C. crushed tomatoes

2 tbsps red wine 2 tsps capers 2 tsps minced fresh oregano 2 tsps crushed red pepper flakes 2 tbsps chopped fresh parsley

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Cook your squash in the oven for 47 mins then once it has cooled shred out the insides with a fork and place everything in a bowl to the side. 3. Stir fry your onions, scallions, and garlic for 4 mins then combine in your turkey and continue for 5 more mins. 4. Add the wine and tomatoes and get everything boiling then set the heat to low and let the contents gently boil for 22 mins. 5. After 22 mins add in: parsley, capers, red pepper flakes, and oregano. 6. Continue gently boiling for 7 more mins. 7. Heat your squash again if it is completely cold and then place a layer of turkey sauce over it before serving. 8. Enjoy. Italian Inspired Squash

87

SQUASH

for Autumn

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 7 Calories 166 kcal Fat 3.6 g Carbohydrates 28.6g Protein 5.5 g Cholesterol 0 mg Sodium 572 mg

Ingredients 1 onion, chopped 3 cloves crushed garlic 1 tbsp olive oil 1 1/2 tsps curry powder 1 tsp ground cumin 1 tsp ground turmeric 8 C. vegetable stock 1/4 C. dry lentils

1 (28 oz.) can diced tomatoes with juice 1/4 C. uncooked white rice 1 C. frozen corn 1/4 C. elbow macaroni 1 small spaghetti squash

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees before doing anything else. Cook your squash in the oven for 35 mins then shred the flesh and remove the seeds and rinds. In olive oil, in a big pot, cook your garlic and onions for 3 mins, then add: turmeric, curry, and cumin. Cook or 2 more mins before adding the lentils and stock. Get everything boiling. Once it is all boiling, lower the heat to a gentle simmer, and pour in your tomatoes and juice. After 27 mins add in the white rice and the corn and then after 35 mins combine in the squash and macaroni. 8. Let the contents continue to simmer until fully done. 9. Enjoy.

88

Squash for Autumn

Pumpkin Chili I

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 285 Fat 16.6g Cholesterol 76mg Sodium 321mg Carbohydrates 14.9g Protein 21.2g

Ingredients 1 tbsp vegetable oil 1 C. onion, chopped 1 garlic clove, minced ½ C. yellow bell pepper, seeded and chopped ½ C. green bell pepper, seeded and chopped 1 lb. ground turkey 2 C. pumpkin puree 1 (14½ oz.) can diced tomatoes

Salt, to taste 1½ tbsp red chili powder ½ tsp freshly ground black pepper ½ C. sour cream ½ C. cheddar cheese, shredded freshly

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, heat oil on medium heat. Add onion, garlic and bell peppers and sauté for about 4-5 mins. Add turkey and cook for about 5 mins or till browned. Drain the excess fat from pan. Now, stir in pumpkin puree, tomatoes and seasoning. Bring to a gentle boil. Reduce the heat to low. Simmer, covered for about 20 mins. Transfer the chili to serving bowls. Top with sour cream and cheese and serve hot.

Pumpkin Chili I

89

PUMPKIN

Curry II

Prep Time: 20 mins Total Time: 2 hrs 15 mins Servings per Recipe: 6 Calories 360 Fat 3.7g Cholesterol 0mg Sodium 244mg Carbohydrates 64.3g Protein 20.1g

Ingredients

Directions

1 C. brown lentils 1 C. red lentils ½ tsp ground turmeric 8 C. water 1 tbsp canola oil 1 large onion, chopped 3 garlic cloves, minced 2 tomatoes, seeded and chopped 2 C. pumpkin, peeled, seeded and cubed into 1-inch size 2 carrots, peeled and chopped 2 potatoes, scrubbed and chopped 1½ tbsp curry powder ¼ tsp ground cloves 2 tsp ground cumin ½ tsp salt ½ tsp freshly ground black pepper 1 granny smith apple, cored and chopped 2 C. packed fresh spinach, torn

1. In a pan, add both lentils, turmeric and water on medium-low heat. 2. Cover and cook for about 45 mins. Drain well but reserve 2½ cups of cooking liquid. 3. In a large pan, heat oil on medium heat. 4. Add onion and sauté for about 4-5 mins. 5. Add garlic and tomatoes and cook, stirring occasionally for about 4-5 mins. 6. Stir in cooked lentils, reserved cooking liquid, pumpkin, carrots, potatoes, curry powder and spices. 7. Bring to a gentle boil. Reduce the heat to medium-low. Cook, covered for about 35-45 mins. 8. Stir in apple and spinach and simmer for about15 mins further. 9. Season with salt and black pepper if desired.

92

Pumpkin Curry II

November 3

Bean Chili (Vegetarian Approved)

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 260 kcal Fat 2g Carbohydrates 52.6g Protein 12.4 g Cholesterol 1 mg Sodium 966 mg

Ingredients 1 (19 oz.) can black bean soup 1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can garbanzo beans, rinsed and drained 1 (16 oz.) can vegetarian baked beans 1 (14.5 oz.) can diced tomatoes in puree 1 (15 oz.) can whole kernel corn, drained 1 onion, diced 1 green bell pepper, diced

2 stalks celery, diced 2 cloves garlic, diced 1 tbsp chili powder, or to taste 1 tbsp dried parsley 1 tbsp dried oregano 1 tbsp dried basil

Directions 1. Add the following to your crock pot: garlic, chili powder, celery, parsley, soup, oregano, bell peppers, basil, kidney beans, onions, garbanzos, onions, baked beans, corn, and tomatoes. 2. Set the slow cooker to high and cook for 3 hrs. 3. Let the chili sit for 20 mins before serving. 4. Enjoy with a dollop of sour cream.

November 3 Bean Chili

93

BACKROAD

Chili

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 489 kcal Fat 22.4 g Carbohydrates 49.2g Protein 22.1 g Cholesterol 64 mg Sodium 997 mg

Ingredients 1 C. elbow macaroni 1 lb ground beef 1 small onion, diced 1 C. diced celery 1/2 large green bell pepper, diced 1 (15 oz.) can kidney beans, drained 2 (10.75 oz.) cans condensed tomato soup 2 (14.5 oz.) cans diced tomatoes

1/8 C. brown sugar salt and pepper to taste

Directions 1. Boil your pasta in water for 9 mins then remove all the liquid. 2. Meanwhile boil your green pepper and celery in water for 5 mins then remove the liquid as well. 3. Now stir fry your beef until fully done and combine in the onions and cook them until they are seethrough. 4. Now add in the celery mix, and: brown sugar, kidney beans, and tomato soup. 5. Simmer everything for 10 mins then shut the heat and add in some pepper and salt and the pasta. 6. Enjoy.

94

Backroad Chili

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