2 pounds fresh Florida tomatoes
2 tablespoons olive oil
1 pound medium shrimp, shelled and deveined
½ cup diced onion
½ teaspoon minced garlic
½ teaspoon oregano, crushed
1 cup dry white wine
1 teaspoon salt
1 teaspoon ground black pepper
1/3 cup thinly sliced fresh basil or chopped parsley
1 cup toasted pine nuts

Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups); set aside. In a large skillet over medium-high heat, heat oil. Add shrimp, onion, garlic and oregano; cook, stirring occasionally, until shrimp is just pink, about 3 minutes. Add reserved tomatoes, wine, salt and pepper. Cook until tomatoes are heated through, 2 minutes longer. Remove from heat; stir in basil and pine nuts. Serve over hot pasta or white cannelloni beans, if desired.

YIELD: 4 servings

Use tomatoes held at room temperature until fully ripe. Cut a thin slice from the bottom of each tomato and discard; then cut remaining tomatoes into 4 slices each; set aside. In a small bowl, mix oil, lemon juice, mustard, salt and sugar until well blended. In a medium bowl, toss greens with about 1 tablespoon of the dressing. On each of 4 plates, place a bottom tomato slice; sprinkle lightly with cheese and greens, repeat layering 3 more times ending with the top tomato slice; drizzle with remaining dressing. Serve as an appetizer or salad, with grilled beef or chicken, with cheese and fish, etc.

YIELD: 4 portions