St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Ideas for Tomatoes

From Ellen:
With a little fresh basil and some fresh mozzarella, 
a little balsamic vinegar, 
a few rings of red onion, nothing, NOTHING is better.

From Joy:  
I love chilled tomatoes, almost but not quite overripe, diced, 
with bits of feta cheese and chopped pecans, 
tossed with balsamic vinegar.

From Ann:  
But sauce made out of the yellow ones is really amazing.  
And I LOVE lemon basil, even more than sweet basil.

From Jay:  
...skin, quarter, and freeze them  They are perfect for spaghetti, 
chili, soup, etc., and if I want to I can always make sauce in the winter 
when I have nothing better to do. 

From Heather:  
I dry them on this handy-dandy fruit/veggie dryer than a friend gave me. 
I love the taste of the dried tomatoes in my omlets all winter.

From Bethany:  
If you have never eaten tomato preserves, you have a treat in store - make some!

From Lee:  
tomato chutney is one of my favorites, sorry no recipe, 
this is something a friend makes and when I try something is always missing

From Sally:  
I have made tomato tarts, salads, soups etc. 
I think we shall have some roasted tonight!