Oven roasting brings out the intense tomato flavor, this is wonderful with red ripe summer’s garden tomatoes and fresh basil

You may use as many tomatoes as you like

Also see my Roasted Cherry Tomatoes

INGREDIENTS:

8 plum tomatoes (about 2 pounds)

2 -3 tablespoons chopped fresh basil (or about 1 teaspoon dried, fresh is better to use for this)

2 -3 tablespoons olive oil

2 -4 garlic cloves, minced (or to taste)

salt and fresh ground black pepper

freshly grated Parmesan cheese, optional

INSTRUCTIONS:—————————————-

Set oven to 375 degrees.

Prepare an 11 x 7-inch glass baking dish.

Core the inside of the tomatoes

Cut in half lengthwise.

Place in a bowl then add in basil, olive oil, salt and pepper; toss to coast well.

Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.

If desired, sprinkle with grated Parmesan cheese before serving.

These will keep for one week in the refrigerator but don’t worry after a few days you’ll be making more!

Yield 4 cups

INGREDIENTS

1 1/2 cups rice vinegar

1-2 serrano chilies, halved and seeded (use 1 for milder flavor)

1 small onion, sliced

1 (1-inch) piece fresh ginger, peeled and cut into thirds

1/4  to 1/3 cup sugar (or to taste)

1 tablespoon kosher salt

1/2 teaspoon crushed pepper flakes (can use more)

3 medium zucchini, cut into 1/4-inch slices

INSTRUCTIONS:————————————-

In a medium saucepan, combine the vinegar, 1/2 cup water, chilies,onion,  ginger, sugar, and salt; bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes.

Remove from heat, then add the red pepper flakes and let sit for 15 minutes.

Place the zucchini slices in a large bowl.

Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally, then refrigerate.

Posted on recipezazz.com

Yield one 12-inch pizza

INGREDIENTS:

1 prebaked 12-inch pizza crust

2 tablespoons butter

oil, as needed

1 teaspoon sugar

3 jumbo onions, sliced in half then thinly sliced

3 garlic cloves, minced

2 teaspoons dried Italian seasoning

1/2 teaspoon cayenne pepper

salt and fresh ground black pepper, to taste

2-1/2  cups shredded cheddar cheese (can use more)

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:—————————————————

In a large skillet saute onions with garlic, Italian seasoning and cayenne in 1 teaspoon sugar,  2 tablespoons butter and oil until golden brown about 20 minutes (use enough oil to coat the bottom of the skillet).

Season with salt and black pepper to taste.

Spread onions on top of the partially baked pizza crust (add on the oil from the skillet also).

Top with shredded cheddar cheese, then top with Parmesan cheese

Bake at 400 degrees F for 15-18 minutes or until golden brown.

Serve warm.

You will also find this recipe on Recipezazz.com

This is even better the next day so I suggest making it a day ahead

Servings 6

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears, grilled corn even better to use)

1 roasted red bell pepper, chopped

2 small red ripe plum tomato, seeded and chopped(or one large)

1 green onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley(or can use cilantro)

1/2 to 1 jalapeno pepper seeded and finely chopped

2 teaspoons grated lime rind

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Combine first 7 ingredients in a large bowl.

Combine remaining 4 ingredients in a small bowl, stirring with a whisk.

Drizzle lime juice mixture over corn mixture, and toss well.

Season with salt and pepper to taste

Chill at least 4 hours or more before serving.

Toss again before serving

Servings 6

INGREDIENTS:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, very soft

2 large eggs (or can use 3 large egg whites)

1 teaspoon garlic powder

1 teaspoon cumin

1 (4 ounce) can green chilies, undrained

1/2 cup finely chopped yellow onion(or can use 2 green onions, chopped)

1/2 cup finely chopped red bell pepper

chopped pickled jalapenos (optional use as much as you like)

1 (15 1/4-ounce) can whole-kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)

1/2 teaspoon black pepper

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

Combine first 5 ingredients in a large bowl until smooth.

Stir in next 6 ingredients; mix until well combined.

Add muffin mix and black pepper, stirring until well combined.

Pour into  baking dish.

Bake or 50 minutes or until a wooden pick inserted in center comes out clean.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

Yield about 10 cups/6 Servings

INGREDIENTS:

canola oil, as needed

1 small onion, chopped

2 cups chopped cooked ham (or use as much as you like)

3 garlic cloves, minced

1-1/2 teaspoons cumin (or as desired)

1/2 teaspoon cayenne pepper

3 cups fresh corn kernels (about 5 ears of corn)

2 (15-ounce) cans navy beans, rinsed and drained

2 (14-ounce) cans chicken broth

2 (4.5-ounce) cans chopped green chiles, undrained

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————————-

Heat canola oil in a Dutch oven over medium heat (use enough oil to coat the bottom of the pot).

Add onions and ham, and cook 3 minutes, stirring frequently.

Add in garlic, cumin and cayenne; cook 2 minutes.

Stir in corn and remaining ingredients; bring to a boil, reduce heat to medium-low and simmer about 20-25 minutes stirring frequently and seasoning with salt and pepper about halfway through and again at the end if needed.

My method I have used for years to prepare my fresh garden tomatoes to use in recipes

Use as many tomatoes as you like ,and always make certain to use fully ripe red tomatoes  or the flavor not be as good

Score bottom of each tomato with an “X.”

Bring water to a boil in a large pot (make certain to use enough water to cover all tomatoes)

Add tomatoes; cook 30 seconds.

Remove tomatoes with a slotted spoon then immediately plunge tomatoes into ice water.

Drain and peel (the peel will slide of very easily)

Cut each tomato in half crosswise.

Push seeds out of tomato halves using the tip of a knife; discard seeds.

Chop tomatoes.