Get the latest Tomatoes recipes from Group Recipes. http://www.grouprecipes.com/tag/tomatoes Love this soup, as presented on local news by the chef of a local restauarnat, Bistro By the River, in Tellco Plains. Fabulous food. This needs to be made the night before. http://www.grouprecipes.com/53842/green-tomatoes-soup.html Quite tasty different way to roast that corn! spicy marinade and wonderful tomato with creamy avocado butter. http://www.grouprecipes.com/53707/marinated-grilled-corn-with-chili-avocado-butter.html This is the ultimate tomato lovers salad! Heirloom tomatoes are so full of flavor they need little embellishing. I sometimes add a sprinkle of mozzerella, feta, or blue cheese and chopped kalamata olives just before serving. http://www.grouprecipes.com/53521/red-yellow-orange-and-green-heirloom-tomato-salad.html Since basil and tomato season is upon us, I share with you my bright and zesty version of bruschetta - which includes balsamic vinegar - made it this way for years and has always been loved by all - This is also great as a marinade or fresh pasta sauce (cold or hot) I make this for parties as it is always a big hit with the fresh melted mozzarella and fresh basil and garlic. Ciao Bella! http://www.grouprecipes.com/53475/bruschetta-ala-leah.html This is an incredible recipe that I obtained from my friend Yolanda. She is an amazing cook and loves to host parties. She did a cajun one about 3 weeks ago and this was a huge hit. Enjoy http://www.grouprecipes.com/53219/cajun-smothered-corn.html Pasta Puttanesca (Italian Pasta alla Puttanesca) is an Italian pasta dish made with a sauce named sugo alla puttanesca. Puttanesca is an urban and a modern sauce, not dependent upon seasonal ingredients and reflecting the bounty of the market shop rather than the bounty of the garden. The sauce is not part of traditional Italian cuisine: the earliest reference to pasta “alla puttanesca” in print cited by the Grande dizionario della lingua italiana is Raffaele La Capria’s 1961 novel Ferito a morte, 1961, and the professional association of pastamakers, Unione Industriali Pastai Italiani, agrees that the sauce became popular in the 1960s. The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning "Pasta the way a whore would make it". The reason why the dish gained such a name is debated, though the most obvious contrast— with alla casalinga, simple "home-style" tomato sauce which has been "tarted up", as the English would say— is ignored for livelier original legends. One possibility is that the name is a reference to the sauce's hot, spicy flavour and pungent smell. Another is that the dish was offered to prospective customers at a low price to entice them into a brothel[citation needed]. According to chef Jeff Smith of the Frugal Gourmet, its name came from the fact that it was a quick, cheap meal that prostitutes could prepare between customers. A more thorough story about this dish comes from Diane Seed in her book, Top 100 Pasta Sauces .She says: “ My introduction to this famous pasta dish occurred when I overheard two elderly priests discussing the pros and cons of Spaghetti alla Puttanesca ("Whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as 'Spaghetti alla Buona Donna' - or 'Good Woman's Spaghetti' - which can be misleading if one is not familiar with the ironic insult 'figlio d'una buona donna' - son of a good woman. To understand how this sauce came to get its name, one must consider the 1950s when brothels in Italy were state-owned. They were known as case chiuse or 'closed houses' because the shutters had to be kept permanently closed to avoid offending the sensibilities of neighbors or innocent passers-by. Conscientious Italian housewives usually shop at the local market every day to buy fresh food, but the 'civil servants' were only allowed one day per week for shopping, and their time was valuable. Their specialty became a sauce made quickly from odds and ends in the larder. ” http://www.grouprecipes.com/53098/fusilli-porcini-puttanesca-fusilli-with-porcini-puttanesca-sauce.html This is truley a delicious meat sauce. The Italian granny who passed this on to me, said the secret is the angostura bitters which is a blend a herbs and spices used in beverages and foods. Even if you leave out the angostura, its delcious on its own http://www.grouprecipes.com/53290/secret-italian-sphagetti-sauce.html Make this with some tomatoes fresh from your garden, throw it in the oven in the cool of a summer morning, and add a nice green salad on the side for an easy light summer dinner. Got this from a food processor cookbook in the 70's - don't remember which one. http://www.grouprecipes.com/52821/three-cheese-and-tomato-quiche.html I made this side dish to go with the Mediterranean meal on Sunday. They worked perfectly with the menu and my guests ate them up. I am really getting into bulgur and lentils. So healthy - so versatile and delicious. Enjoy. Adapted from Gourmet. http://www.grouprecipes.com/52658/bulgur-and-lentil-stuffed-tomatoes-with-yogurt-garlic-sauce.html SQUASH AND CORN This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. http://www.grouprecipes.com/53064/squash-and-corn.html