Dice or chop tomato, cucumber and onion.
In mixing bowl, combine vegetables, Miracle Whip, salt and pepper, mixing well until all pieces are coated.
Refrigerate at least 20 minutes to allow flavors to blend.
Make the Tomato Concasse: (The French word means
arge ones) and, if using ripe tomatoes, chop those up also
Cook tomatoes first and drain off as much juice as you can into a container.
Add remaining ingredients. Cook until tender, adding tomato juice, if needed. Put in hot jars and seal (with hot lids).
Combine tomatoes, onions, peppers and salt; let stand 3 hours. Put mixture in cloth sack or jelly bag.
Let drain overnight. Combine tomato mixture with sugar, vinegar and allspice; boil for 2 minutes.
Pack into hot pint jars.
Shred cabbage and chop bell pepper, onion and ripe tomato. Mix together in large bowl.
Sprinkle with salt, sugar and black pepper.
Mix and refrigerate for one hour.
Heat oil in large heavy skillet.
Add vegetables and hot water.
Stir well.
Cover and cook for 20 to 30 minutes.
n the morning, put reduced tomato mixture in a large bowl
Mix tomatoes, cabbage, onions, hot peppers, sweet peppers, salt and celery together; let stand for 2 hours.
Drain and squeeze out water.
Bring vinegar to a boil and add all other ingredients.
Add to tomato mixture and boil for 30 minutes.
Can in pint jars and seal.
Combine tomatoes, onions, pepper and salt; let stand about 2 hours.
Put mixture in cloth sack, let drain overnight.
Combine tomato mixture with sugar, vinegar and allspice; boil for 2 minutes.
Pack it into hot pint jars.
Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.
Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.
Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.
Chop tender cabbage thoroughly.
Add diced ripe tomato.
Salt and pepper to taste.
Add mayonnaise.
Mix well.
More mayonnaise may be added if needed.
Keep refrigerated.
Place tomato (stem side down) on plate.
Cut thick slashes into tomato, keeping base intact.
Cut Mozzarella in thick slices and insert into cut tomato.
If desired, drop slices of garlic between cuts.
Sprinkle fresh chopped basil, salt and pepper. Drizzle with good olive oil.
Combine 2 cups of the tomato juice, 1 cup of the
Cook tomato and sugar 12 minutes and add jello while warm. Store in refrigerator or freezer.
Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
Refrigerate at least 30 minutes before serving.
nside of the tart. Arrange tomato slices into a single layer
Spread 2 slices of bread with mayonnaise.
Top with thin slices of Vidalia onion.
Cover onion with ripe tomato slices. Drizzle tomato slices with olive oil and season with salt and fresh ground black pepper to taste.
Slice into halves and serve.
Using spoon, scoop out insides of tomato.
Mix with cornbread, onion, salt and pepper.
Mix well.
Stuff in tomato shell. Refrigerate.
emove from pan.
Arrange tomato slices around outer edge.
Stir together the cream cheese, mustard and celery salt.
Fold in bacon, tomato and green pepper.
Pat into round ball.
Wrap in foil or clear plastic wrap.
Chill at least 2 hours before serving.