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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Baked Garden Tomatoes with Cheese

(Bon Appétit, January, 2006)

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Canned Heirloom Tomatoes

(Sunset, July, 2009)

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Canned Tomatoes

(Martha Stewart Living, July, 2005)

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Cherry Tomatoes Stuffed with Mozzarella & Basil

(Fine Cooking, June/July, 2006)

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Chipotle Chicken Taco Salad

(Cooking Light, August, 2006)

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Fiery Flank Steak with Tomato Jam

(Cooking Light, June, 2007)

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On August 25, 2008, 5:12 pm pam said:

I made this again with tri-tip and it was great. I'm not exactly sure why the meat tasted so much better this time although I did marinate it for over 24 hours so that may have helped. The jam was still amazing. This recipe is a keeper.


On October 3, 2007, 7:29 pm pam said:

The tomato jam was amazing absolutely amazing! I can't wait until next summer when we have more fresh tomatoes to make it again. The flank steak was rather plain though and I think I'll find other things to serve this amazing jam with...


Fresh Tomato Ketchup

(Project Foodie, 2007)

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Halibut with White Beans in Tomato-Rosemary Broth

(Cooking Light, October, 2007)

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Herbed Tomato Tart

(Saveur, October, 2009)

Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful.
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Oven-Roasted Tomatoes Stuffed With Goat Cheese

(Food & Wine, August, 2009)

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Raw-Pack Tomatoes

(Martha Stewart Living, July, 2012)

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Scalloped Tomatoes

(Barefoot Contessa, Episode: Farm Stand Food, Season: 2)

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Smokey Corn And Tomato Bruschetta

(Bon Appétit, July, 2007)

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On July 16, 2007, 11:25 pm pam said:

I used more paprika than the recipe called for to add a bit more zing.


Summer Garden Tortelloni

(Gourmet, August, 2007)

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Good fiber, lots of veggies

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On August 8, 2007, 8:20 pm pam said:

This dish is amazing! Using fresh sweet corn and vine ripe tomatoes this "sauce" will be wonderfully sweet. The pancetta adds a great flavor to the dish. I used frozen raviolis with a spinach cheese filling but Tortellini or any kind of raviolis would go wonderfully.


Ultimate Quick-and-Easy Pasta Sauce

(Cooking Light, September, 1998)

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On August 9, 2007, 8:02 pm pam said:

This is one of my favorite pasta sauce recipes. You can use fresh tomatoes for this recipe but will need to par-boil, peel, de-seed them, and drain overnight to prevent the sauce from being watery. With fresh tomatoes you\'ll also need to cook it longer.


Whole Wheat Pasta with Roasted Eggplant and Tomatoes

(Everyday Food, November, 2004)

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