2 LARGE FRESH Florida tomatoes
1-1/2 cups elbow macaroni (uncooked)
6 tablespoons ketchup, divided
3 large eggs, lightly beaten
12 slices (8 ounces) American processed cheese, divided
1 hot dog, thinly sliced (about ¼ cup)

Preheat oven to 350F. Use tomatoes held at room temperature until fully ripe. Core and cut tomatoes into 1/4-inch thick slices; set aside. Cook macaroni in unsalted water according to package directions (makes about 5 cups); drain well. Lightly spray a 12-inch pizza pan with nonstick cooking spray.

In a large bowl combine macaroni with 4 tablespoons of the ketchup, the eggs and 8 slices of the cheese torn into small pieces. Spoon macaroni mixture onto prepared pizza pan, pressing down lightly to even out. Around outside edge, arrange overlapping tomato slices; brush remaining 2 tablespoons ketchup over tomatoes.

Cut 4 remaining cheese slices diagonally in halves; place partially over tomatoes. Arrange hot dog slices in center.

Bake until mixture is hot, about 20 minutes. Cool for 5 minutes before serving.

YIELD: 6 portions

Use tomatoes held at room temperature until fully ripe. Cut a thin slice from top of each tomato; remove pulp leaving a ¼-inch thick shell; set aside. Chop pulp (makes about 1-1/2 cups). In a medium skillet over medium heat, heat oil; add onion; cook and stir until tender, about 5 minutes. Add lamb; cook and stir for 2 minutes, breaking up meat.

Stir in rice, basil, cumin, salt, pepper, 1 cup water and reserved chopped tomato pulp. Bring to a boil; reduce heat and simmer covered, until rice is tender, about 20 minutes.

Spoon rice mixture into reserved tomato shells. Place stuffed tomatoes in the skillet along with 1 cup water. Bring to a boil; reduce heat and simmer covered, until tomatoes are tender, about 10 minutes. Garnish with fresh basil, if desired.

Yield: 4 portions