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INGREDIENTS

• 1 cup water
• 2 teaspoons olive oil
• 2 teaspoons sugar
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon salt
• 2 1/3 cups bread flour
• 2/3 cup whole wheat flour
• 1 teaspoon active dry yeast
• 1/4 cup sun-dried tomatoes, finely chopped (NOT the oil-packed ones!)
• 3 tablespoons finely chopped onionsor shallots
• 3 cloves garlic, finely minced

DIRECTIONS

1. Add all the ingredients EXCEPT the tomatoes, onion and garlic to the machine in the order recommended by the manufacturer.
2. Select the basic white bread cycle, and start machine.
3. When the”additions” beeper sounds, add the remaining three ingredients.

INGREDIENTS

• 1/4 cup extra virgin olive oil
• 1 cup chopped onions
• 2 cloves garlic, peeled
• 3 lbs canned plum tomatoes, drained
• 4 tablespoons capers
• 2 (3 1/4ounce)cans tuna packed in oil, drained and mashed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• fresh parsley, chopped,for garnish

DIRECTIONS

1. In a large saute pan warm olive oil over medium heat.
2. add onions and cook until tender.
3. add garlic cook for 2 minutes.
4. add tomatoes, crushing them with a back of a wooden spoon.
5. add capers and mashed tuna.
6. add the salt and pepper to taste.
7. simmer mixture for 20-25 minutes.
8. sprinkle chopped parsley over each serving, if desired.

INGREDIENTS

• 1 1/2 lbs cherry tomatoes
• 1 bulb of garlic, cloves peeled and sliced crosswise thinly
• 1 tablespoon olive oil
• 1 teaspoonitalian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 eggs
• 1 cup milk
• 1/4 cup flour
• 1 1/2 cups provolone cheese

DIRECTIONS

1. Arrange tomatoes single layer in 1.
2. 5 litre (or quart) casserole dish.
3. (If they’re quite big in size they can be halved first.).
4. Sprinkle on the garlic slices.
5. Add oil, seasonings and toss to coat.
6. Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
7. Remove from oven and reduce oven temperature to 350°F.
8. In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
9. Sprinkle with provolone cheese.
10. Bake 40-45 minutes or until puffed and golden.

INGREDIENTS

• 1/4 cup butteror margarine
• 1 medium onion, chopped (3/4 cup, approx.)
• 1 garlic clove, minced
• 1/2 green pepper, chopped
• 1 cup rice, uncooked
• 1 (15ounce)can tomato sauce
• 1 teaspoon salt
• pepper
• 1 1/2 cups grated cheese(cheddar, jack, etc.)
• 1 1/2 cups boiling water

DIRECTIONS

1. Saute onion, garlic, green pepper and rice in the butter until lightly brown.
2. Add all but 1/2 cup of tomato sauce.
3. Then add boiling water, salt& pepper.
4. Simmer, covered, until liquid is absorbed (about 20 minutes.).
5. Line a greased casserole dish with half the mixture.
6. Sprinkle 1 cup of cheese, then add the rest of the tomato sauce.
7. Add the rest of the rice and the last of the cheese.
8. Bake at 400 degrees for 15 minutes.

INGREDIENTS

• 8 lbs tomatoes(try a mixture of Big Boy, Better Boy, and Roma)
• 1 1/2 lbs cooking apples(about 3 large)
• 3/4 teaspoon cinnamon

DIRECTIONS

1. Peel, quarter and seed tomatoes.
2. You should have about 8 cups.
3. Quarter and seed apples.
4. Toss tomatoes and apples into a large kettle and heat until the juice boils.
5. Reduce to simmer and continue to cook for 40 minutes, stirring frequently.
6. Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.
7. Add cinnamon and puree in a processor or blender.
8. To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.
9. Process in boiling water for 35 minutes.
10. Butter can also be frozen.
11. To serve, defrost in the refrigerator overnight.
12. Yield: 3 to 6 cups, depending on tomato variety.