Gazpacho

4 1/2 pounds ripe tomatoes
1 medium-size red onion, coarsely chopped
2 cups basil leaves
1/2 cup bread crumbs
1 tbsp salt
1 tbsp sugar
3 to 4 tbsp olive oil
2 tbsp red wine vinegar (optional)
Basil leaves, for garnish
Cubed raw vegetables, such as cucumbers, red and yellow bell peppers, carrots, onion and zucchini
Croutons

1. Cut up the tomatoes and puree in a food processor. Working in batches if necessary, add the onion, basil and bread crumbs and puree until smooth.

2. Transfer the tomato mixture to a fine-mesh plastic strainer. Using a wooden spoon, push the puree through the sieve. At the end, make a fist and scrub as much through as you can.

3. Season with the salt and sugar. Slowly stir in the oil, adding as much as you like. A Sicilian would like a lot. Check the seasoning and adjust if necessary. Refrigerate for at least one day or up to one week.

4. Just before serving, taste and adjust the seasoning. Add vinegar to taste. Put some ice cubes in the soup if you like. Decorate with whole basil leaves and serve. Pass the vegetables and croutons.

Tomatoes Provencal with
Anchovy Persillade

6 red tomatoes
3 garlic cloves, minced
1/2 cup minced fresh flat-leaf parsley
6 anchovy fillets, rinsed and finely chopped
3 slices day-old bread, grated to crumbs in a blender or food processor
Salt and freshly ground pepper to taste
3 tbsp olive oil

1. Heat the oven to 350 degrees. Cut the tops off the tomatoes, turn them upside down and remove the seeds and pulp with your fingers. Lightly salt the insides and place them, cut-side down, on a wire rack for about 20 minutes to drain.

2. In a medium bowl, mix together the garlic, parsley, chopped anchovies, bread crumbs, salt and pepper. Moisten with 1 tablespoon of the olive oil.

3. Arrange the tomatoes in a shallow baking or gratin dish. Gently press the mixture into the tomatoes, drizzle with the remaining 2 tablespoons olive oil and bake for 30 minutes, or until the tomatoes are very soft and the tops are browned.

Dang, mama! You've covered just about everything except South American Gila Monster Gonad and Tomato Surprise w/ Tater Tot Topping! Would you happen to have a recipe for it? (Hee-Hee!!!)

(BTW- thanks for the bounty of recipes- tomatoes are my FRIEND!)

I just happen to have that one!

First ya gotta jump in your kayak and head on down the California Coast - past Baja California and Mexico - keep paddlin' till you hit the center of the Brazilian area.

Make sure you gotta BIG rat trap!

spread some peanut butter on some cheese crackers and douse with cayenne and set in the trap and wait. When you hear the snap of the trap - finish 'im off with a big ol' club.

The only part edible is the gonads - so you carefully remove them - (making him a unich) and pack in ice. Paddle home the same way.

Once you get them gonads home - soak for 2 hours in cold water to remove all kinds of disgusting things that may be lurking there - changing the water every 15 minutes. Then rinse thoroughly under cool running water.

Process in your processor until coarsely ground and add fresh plum maters. Season with tons of garlic, salt, pepper, parsley and some Italian seasoning. Mix well and form into patties; grill or skillet fry until you reach an internal temperature of 190* F.

Remove from skillet and transfer to casserole; plop a bunch of tater tots on top; sprinkle with paprika; heat until the taters are hot.

Serve with an organic salad of weeds and additional maters with a squeeze of lemon juice.

Enjoy!

"On The Border" Salsa

2 large Roma tomatoes -- coarsely chopped
2 14.5 oz cans diced tomatoes -- Mexican style
2 jalapenos -- seeded and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon cumin -- to taste
4 cloves garlic -- minced
1 large vidalia onion -- coarsely chopped
1/4 teaspoon salt -- to taste
1/3 cup cilantro -- coarsely chopped
1/2 teaspoon cayenne -- to taste

1. Combine all ingredients in a food processor or blender.
2. Pulse until blended.