Mexican Tomato Lime Soup

3 cloves of garlic, pressed
2 teaspoons ground cumin
1 tablespoons vegetable oil
46 ounces tomato juice
2 cups chopped fresh tomatoes
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce to taste
2 cups baked tortilla chips, coarsely crushed

1. In a soup pot on low heat, sauté the garlic and cumin in the oil for a minute. Be careful not to brown the garlic.

2. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add hot sauce to taste.

3. Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.

Yucatan Charred Tomato Mint Salsa

3 Roma (plum) tomatoes, pan-roasted until blistered, deeply browned, and soft
1 thick slice medium-sliced white onion, pan-roasted until brown and soft
1 medium-sized clove garlic, pan-roasted until brown and soft, then peeled
2 serrano chilies with seeds, roughly chopped
12 fresh cilantro leaves, coarsely chopped
3 large fresh mint leaves, finely chopped
¼ teaspoon toasted and ground cumin
¼ cup water
½ teaspoon kosher salt

1. Chop together with a knife or food processor the tomatoes, onion, and garlic until you have a coarsely textured salsa.

2. Add the chiles, cilantro, mint, cumin, water, and salt. Process briefly to mix. This salsa should be chunky.

Spanish Tomato Sauce with Garlic and Orange

3 tablespoons extra virgin olive oil
10 garlic cloves, peeled and lightly smashed
2 cups cored and chopped tomatoes with liquid
pinch of cayenne or ½ teaspoons paprika
salt and black pepper to taste
1 orange, sliced

1. Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned, 5 to 10 minutes. Add the tomato and stir, then remaining ingredients.

2. Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty. Remove the orange, and serve hot.

Greek Stuffed Tomatoes

12 firm, ripe tomatoes
salt and granulated sugar
3 tablespoons olive oil or butter
1 medium onion, or 3 scallions chopped fine
2 cloves garlic, chopped
½ cup chopped fresh parsley
½ pound lean lamb or veal, ground
¼ cup dry white wine
¼ cup water
5 to 6 tablespoons raw long grain white rice
Tomato juice, if necessary
Freshly ground pepper
2 sprigs fresh mint or basil
Pinch of grated nutmeg

1. Wash the tomatoes, then turn each stem side down, and with a sharp knife carefully slice a cap off the bottom, being careful not to detach the cap entirely. With a small spoon, scooped the pulp into a bowl, being careful to leave the shell intact. Place the tomato shells in a baking dish large enough to support them side by side. Sprinkle the inside of the shells with salt and sugar.

2. Meanwhile prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent. Then add the garlic and parsley and blend. Add the meat, mixing with a fork. Then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. Tomato juice may be added if necessary since the mixture should provide enough liquid for the rice to absorb.

3. Cover the skillet and simmer about seven minutes, then add salt, pepper, mint or basil, and nutmeg. Remove from the heat and fill the tomatoes up about two thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate 350° oven until the rice is tender, approximately 50 minutes to one hour, basting inside the tomatoes with liquid released by them. Serve warm.

Italian Tomato Mozzarella Salad

2 large ripe tomatoes, each cut into 8 wedges
4 oz (1/2 cup) mozzarella cheese, grated or cut into cubes
1 tbsp dried basil or 1 bunch fresh basil leaves chopped
2 tbsp vegetable oil
¼ cup vinegar

1. Place tomatoes, cheese & basil in a serving bowl.

2. Place oil & vinegar into a jar, cover & shake well. You may also use a zip-lock bag or any other container with a lid that you can shake.

3. Pour oil & vinegar over the tomatoes & toss gently to mix.

4. Serve immediately or store in the refrigerator to allow flavors to blend.

Suggestion: To enable the basil flavor to blend better, let the basil to steep in the vinegar overnight, then add the oil to the basil vinegar and shake.