Garden Fresh Tomato Recipes

Ingredients:
* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
* 1/2 red onion, finely diced
* 2 jalapeno chili pepper (stems, ribs, seeds removed), finely diced
* 1 Serrano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste

Directions:
1. Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

2. Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Ingredients:
* 2 tablespoons minced garlic
* 1 large onion, finely chopped
* 3/4 cup celery, finely chopped
* 1/4 cup extra-virgin olive oil
* 16-ounce can tomato sauce
* 4 cups fresh tomatoes, diced
* 1 tablespoon oregano
* 1/2 tablespoon basil
* 1 tablespoon parsley
* 1/4 teaspoon salt
* 1 tablespoon sugar
* 6-ounce can tomato paste
* 1 medium carrot, grated

Directions:
1. In a large pot, saute garlic, onion and celery over medium heat.

2. Add remaining ingredients. Bring to a boil. Lower heat and simmer for three hours. Serve over pasta.

This sauce can also be cooled and frozen in freezer bags.

Note: Don't be afraid to adjust the spices to your liking. 1/2 cup fresh chopped mushrooms can be added.

Ingredients:
* 3 lb ripe tomatoes, peeled and chopped
* 1 large onion, peeled and finely chopped
* 1 clove of garlic, crushed
* 1 large potato, peeled and grated
* 2 - 3 cups vegetable stock
* 1 tablespoon tomato puree
* Salt and freshly ground pepper to taste
* 1 tablespoon of olive oil
* 1 tablespoon of butter
Fresh basil leaves

Directions:
1. Peel the tomatoes. An easy way to do this is place tomatoes in to a bowl and pour boiling water over, leave a few seconds, the peel should come off easily.

2. Cook the chopped onion in the heated olive oil until soft.

3. Add the chopped tomatoes, tomato puree, crushed garlic, salt and pepper some of the basil leaves and stir.

4. Pour the stock over it and let it simmer for 30 - 40 minutes.

5. Grate a potato into the soup and let it simmer another 10 -15 minutes.

6. Blend it until smooth, if no pips are required push through a sieve.

7. Add the butter and allow it to melt in the soup.

8. Decorate with basil leaves.

Instructions:
1. Pick tomatoes that are fully colored and tender, but not mushy or soft.

2. Clean the tomatoes by rinsing them individually under a stream of running water. Gently rub the surface of the fruit to remove any soil. Remove the stem.

3. Fill a stockpot with water and bring it to a rapid boil. Place 2 to 3 tomatoes at a time into the water. Remove the tomatoes from the pot with a slotted spoon when the skins begin to loosen. This usually takes about 30 seconds. Keep tomatoes in a little longer if needed.

4. Plunge the tomatoes immediately into an ice water bath. This stops the tomatoes from cooking and further loosens the skins.

5. Slide the skins off the tomatoes and compost them. Use a paring knife to remove any stubborn bits of peel and cut out the core of the tomato. Tomatoes can be frozen whole or cut them into halves or quarters.

6. Pack the tomatoes into freezer bags, leaving one inch of headroom at the top of the bag. Freezer bags that have a zipper seal work best. Squeeze the air of the bag and zip the top close.

7. Lay the bags of tomatoes flat on a freezer shelf. Frozen tomatoes stay fresh for up to one year. Use them in your favorite recipes.