What to do with tomatoes...

I cannot imagine what my dad is doing with several tomato plants...Matt and I are having trouble managing just one! It is averaging 3-4 ripe tomatoes each day, and its vines are spilling out of its plot and all over the place! With 8 tomatoes in my fridge, I need to find great recipes that use them! Of course, in addition to the coming recipes, fresh tomatoes can always be diced and placed in a breakfast quiche or omelette!

Gazpacho

Ingredients:

1 cucumber, peeled, seeds removed, chopped
1 clove garlic
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
2 ripe tomatoes, seeded and chopped
3 cups tomato juice
1/4 cup dry white wine or sherry, or use chicken or vegetable broth with a few teaspoons leon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 to 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon or lime juice
salt, to taste
4 tablespoons sour cream or yogurt, for garnish
4 tablespoons fresh parsley or cilantro, for garnish
Preparation:

In a blender, combine first 10 ingredients; blend until juicy but still somewhat chunky. Season with lemon or lime juice and salt, to taste.

Thoroughly chill before serving. Serve garnished with sour cream and parsley sprigs, if desired.
Serves 4.

Stuffed Tomatoes With Shrimp (Yum!)

Ingredients:

1 can (approx. 15 ounces) artichoke hearts, chopped
1/2 cup chopped celery
1/2 cup chopped green onions, with most of green
1 cup mayonnaise, approximately
6 to 8 medium to large tomatoes
6 to 8 medium to large tomatoes
1 1/2 cups cooked shrimp, shelled, deveined, and coarsely chopped if large
10 slices bacon, cooked, drained, and crumbled
Preparation:

Combine artichoke hearts with celery, green onions, and enough mayonnaise to moisten to your taste. Just before serving, add shrimp to stuffing. Peel and scoop out 8 tomatoes; stuff with the shrimp mixture. Place on lettuce. Sprinkle crumbled bacon over each filled tomato.
Serves 8.

Fresh Tomato Soup (Great with grilled cheese sandwiches!)


Ingredients:

1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, sliced
3 tablespoons butter
8 large tomatoes, peeled, seeded, chop
8 cups chicken broth
3 tablespoons uncooked long-grain rice or rice blend
1/2 teaspoon salt
1/8 teaspoon or dried leaf thyme, or to taste
freshly ground black pepper, to taste
1/4 cup finely chopped fresh parsley
Preparation:

In a saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. In a Dutch oven or stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
Serves 8 to 10.

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