Recipes

A country inn recipe for Fried Red Tomatoes.

A New Orleans classic po boy loaded with golden-fried shrimp, softshell crab, and oysters on French bread with mayo, lettuce, and tomatoes.

A rustic Spanish-style garlic soup with breadcrumbs, tomatoes, paprika, and egg dropped into the simmering broth.

A simple French-style raw blended gazpacho with cucumber, tomatoes, red pepper, garlic, olive oil, and a splash of Tabasco — served chilled.

Classic Spanish cold tomato soup with peppers, onion, garlic, coriander, basil, and citrus juice — bright, refreshing, and no cooking required.

Hearty Tex-Mex casserole with rice, tomato sauce, olives, chili powder and cumin mixed with chopped cooked meat and broth, topped with biscuit dough for a rustic one-dish meal.

A layered Italian casserole of polenta rounds and a savory pork sausage, mushroom, and tomato meat sauce, baked until golden and topped with Parmesan.

A Generations Of Recipes community cookbook recipe for Rapheal Lehman’s grandmother’s.

Creamy, cheesy beef and egg noodle casserole baked with sour cream, cream cheese, a double dose of cheddar and tomato sauce. Rich American goulash comfort food.

A Generations Of Recipes community cookbook recipe for Green Bean, Tomato and Salami.

A country inn recipe for Green Tomato Mincemeat.

green tomato parmigiana

A Blackstone griddle recipe for Griddle Plum-Tomatoes.

Grilled lamb loin over fresh angel hair pasta with tomatoes, olives, feta and sweet peas in a roasted garlic vinaigrette.

A layered slow cooker stew with potatoes, carrots, onion, peas, and ground beef topped with tomato soup — do not stir until done.

Vegetarian slow cooker gumbo with tomatoes, okra, lima beans, corn, and green bell pepper in a flavorful vegetable stock.