Instructions
Roasting fresh Florida tomatoes first makes all the difference in the world to the hearty flavor of this most delicious tomato soup. Serve with “Italian Style Tomato Toasts.”

2 lbs. firm, ripe, red tomatoes
3 tablespoon olive oil
1 large red onion, peeled & finely diced
3 large cloves garlic, minced
2 small zucchini, diced
1 green bell pepper, cored, seeded & diced
1 10-ounce pkg. frozen whole kernel corn, thawed
1 teaspoon finely minced jalapeno pepper
1 teaspoon paprika
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon fresh oregano or 1 teaspoon dried
3 cups chicken stock
Salt and freshly ground pepper
1 cup yogurt

GARNISH:
1 large firm, ripe, red tomato, seeded and diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt & freshly ground pepper

Cut the tomatoes in half crosswise. Put tomatoes in a foil lined pan and brush 1 tablespoon of the olive oil over the tomato halves. Place under the broiler and roast them, turning with tongs as the skin begins to blacken. This will take about 15 minutes. Remove most of the blackened skin. Pass the roasted tomatoes through a food mill into a small bowl. Set aside.

In a 3-quart saucepan warm the remaining 2 tablespoons of olive oil over medium heat. Add onions and 1 clove of the garlic, sauté until soft. Add zucchini and bell pepper, and cook 2 to 3 minutes without browning. Add corn, jalapeno pepper, paprika, thyme, oregano, and the roasted tomato mixture, and cook for an additional 2 to 3 minutes. Add chicken stock and salt and pepper to taste. Bring to a boil, reduce the heat, and simmer partially covered for 45 minutes.

In a small bowl, combine the remaining garlic and yogurt. Set aside.

For garnish, combine the tomato, olive oil, and vinegar in a bowl. Salt and pepper to taste.

Serve the soup hot; swirl in the yogurt mixture and top with the tomato garnish. Serve with Italian Style Tomato Toasts.

Serves 6

Instructions
Spaghetti squash is a rich, mellow vegetable and when accented with sautéed fresh Florida tomatoes, and with a hint of balsamic vinegar, it becomes a delicious entrée.

1 large spaghetti squash, cut in half lengthwise
3 T. olive oil
5 medium firm, ripe, Florida tomatoes, peeled, seeded and chopped
1 clove garlic, peeled and crushed
1 cup balsamic vinegar
Salt and freshly ground black pepper
1 cup Parmesan cheese, freshly grated
1 cup fresh basil, cut into strips

Preheat oven to 350 degrees.

Wrap squash halves in foil, place in baking dish and bake or 45 minutes, or until tender.

Remove squash from oven and remove foil. Scoop out seeds and stringy fibers and discard. With a large spoon scoop out flesh into a bowl. Using two forks, pull apart flesh so that it separates into slightly crisp spaghetti strands. Transfer to an oven proof dish and keep warm in oven.

In a large-sized sauté pan, warm olive oil over medium heat. Add tomatoes and garlic and cook for 20-30 minutes, until mixture is thick. Add vinegar, salt and pepper to taste.

Remove squash from oven and top with the prepared tomato sauce. Sprinkle with Parmesan cheese, and basil strips. Serve immediately.

Serves 4 to 6

Instructions
The flavor and essence of orange is a delightful marriage with tomatoes; creating a light and freshly flavored sauce laced over fillets of sole. For a delightfully simple dinner serve with steamed beans.

4 fillets of sole, about 2 pounds
½ cup milk
1 cup dried Panko (Japanese style bread crumbs)
Salt and freshly ground black pepper
2 T. olive oil
1 cup dry white wine
4 medium firm, ripe, Florida tomatoes, peeled, seeded and chopped
1 t. hot pepper flakes
2 T. fresh tarragon, or 2 t. dried
1 T. fresh parsley, chopped
8 pitted green olives, slice
Juice and zest of 1 orange
1 T. Italian parsley, finely chopped

Preheat oven to warm.

Dip fish fillets into milk the bread crumbs. Salt and pepper to taste and set aside.

In a large sauté pan, warm olive oil over medium-high heat. Place fillets in pan and cook about 5 minutes on each side, or until flaky. Transfer fish to a oven proof platter and place in warm oven.

In the same skillet add the wine; scrape up any bits in the pan. Add tomatoes, hot pepper flakes, tarragon, parsley, olives, juice and zest of orange and cook over medium high heat. Reduce liquid until thickened, about 15 minutes.

Spoon sauce over fish, and garnish with chopped parsley. Serve immediately.

Serves 4

Instructions
This sauté can be prepared in under 20 minutes, which makes it the perfect choice for a midweek meal after a hectic day. If you serve it over rice, all you need to add is a steamed vegetable or salad and good bread.

2 tablespoons olive oil
1 clove garlic, minced
1 pound bay scallops or 1 pound sea scallops, halved
1 tablespoon chopped fresh basil or 1 t. dried
3 large Florida tomatoes, seeded and coarsely chopped
10 ounces fresh spinach, stems removed, thoroughly washed
Salt and freshly ground pepper to taste

Gently heat the oil and garlic in a large nonreactive skillet over low heat for 1 minute. Stir in the scallops, cover, and cook for 1 minute.

Stir in the basil, tomatoes, spinach, and salt and pepper to taste. Cover and cook for 4 to 5 minutes, stirring occasionally, until the scallops whiten. Serve at once, spooning the scallops and their sauce over rice.

YIELD: 4 servings

Instructions
For this salsa you won’t need to run out and buy special ingredients, and it is mild enough for the whole family. Best of all it tastes great and you need only 5 minutes to whip it up, though the flavor mellows and becomes more complex if it sits overnight. Serve at room temperature for best flavor.

1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small bunch (8 to 10 sprigs) fresh parsley leaves
2 large or extra-large fresh Florida tomatoes, cored
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt and freshly ground pepper to taste

Combine the onion, green pepper, and parsley in a food processor. Process for 10 seconds, scrape down the sides, and process again until the mixture is finely chopped.

Halve the tomatoes and squeeze out most of the juice and seeds. Chop the tomatoes coarsely, then add them to the processor. Pulse several times to make a textured sauce: little bits of onion and tomato should remain. Transfer the mixture to a bowl and stir in the vinegar and lemon juice.

Put the cumin in a small saucepan and toast over low heat, stirring, for 2 to 3 minutes, just until the cumin starts to smoke. Stir it into the salsa along with salt and pepper. Cover and refrigerate until serving time. The salsa will keep for about 1 week in the refrigerator.

YIELD: about 2 cups

Note: For hotter version, substitute 1 seeded fresh jalapeno pepper for the green pepper. Also, if you prefer, use toasted cumin seed instead of ground cumin.

Instructions
This simple tart is baked directly on a baking sheet. You’ll love herb-flecked dough, which is made up quickly in your food processor. Add a colorful salad and you have a great meal.

Pastry
1 1/4 cups all-purpose flour
2 teaspoons dried basil
1/4 teaspoon salt
8 tablespoons (1 stick), cold unsalted butter, cut into small pieces
1/4 cup cold water

Filling
3 tablespoons olive oil
3 cups halved and thinly sliced onion
1 clove garlic, minced salt to taste
1 tablespoon semolina or fine cornmeal
2 large fresh Florida tomatoes
salt and freshly ground pepper to taste
1 cup grated provolone or mozzarella cheese

To make the pastry, combine the flour, basil, salt, and butter in a food processor. Turn the machine on for 10 seconds. Add 2 tablespoons of the water and run the machine for 5 seconds. Add the remaining 2 tablespoons of water and turn the machine on for about 7 more seconds, until the mixture forms damp crumbs.

Empty the crumbs into a bowl and pack the pastry together, adding a few more drops of cold water if necessary. Kneed the dough 2 or 3 times in the bowl, then flatten it into a thick disk on a sheet of plastic wrap. Wrap and refrigerate for 30 minutes.

Heat the olive oil in a large heavy skillet. Add the onion and sauté over low heat for 10 to 12 minutes, stirring occasionally, until golden brown. Add the garlic, salt the onion slightly, and sauté 1 minute more. Scrap the onion onto a plate and cool. Preheat the oven to 400 degrees.

To assemble, roll the dough into a 13-inch circle on a sheet of lightly floured wax paper. Invert the pastry onto a baking sheet and peel off the paper.

Sprinkle the semolina or cornmeal onto the pastry in roughly a 9-inch circle in the center of the tart. Spread the onions over the semolina. Add cheese on top of onions. Core the tomatoes and cut them into slices nearly 1/4-inch thick. Arrange the slices in an overlapping circle over the onions, with several slices in the center. Lightly salt and pepper the tomatoes.

Fold the edges of the dough up over the filling, pleating it as you go. Bake on the center rack of the oven for 45 minutes. Slide the sheet out and cover the tomatoes with the grated cheese. Bake for 10 more minutes (bake in one time period 55 minutes).

Cool the tart on the sheet on a rack for 10 to 15 minutes. Cut into wedges and serve.

YIELD: 6 to 8 servings

Instructions
Roasted vegetables impart a wonderfully sweet flavor and make a hearty soup when combined with beans and spices.

4 large firm, ripe, Florida tomatoes, cut into eight’s
1 large yellow onion, peeled and chopped
1 medium carrot, peeled, and chopped
1 medium fennel bulb, chopped
1 clove garlic, peeled and chopped
3 T. olive oil
1 T. thyme, or 1 t. dried
3 cups canned chicken broth
1 T. tomato paste
½ t. red pepper flakes
2 cups dried black beans, cooked, or 2 (15 oz.) cans
Salt, and freshly ground black pepper
6 green onions, sliced
1 cup yogurt

Preheat oven to 400 degrees.

Remove vegetables and place in a heavy saucepan, set aside.

Add the chicken broth to the roasting pan and scrape up any browned bits, strain and add to the vegetables. Add beans, pepper flakes and tomato paste and cook over medium heat until flavors blend, about 30 minutes.

Combine tomatoes, onion, carrot, and fennel in a large roasting pan. Add garlic, oil and thyme. Stir to coat. Roast vegetables under broiler until browned and tender, stirring occasionally, about 30 minutes. Add salt and pepper to taste. Ladle into bowls and top with green onions and a dollop of yogurt.

Serves 4 – 6

Instructions
The combination of roasted shallots, tomatoes and arugula brings together a harmonious and warm assortment of flavors and textures. Serve this salad as an entrée or first course.

6 medium shallots, peeled, cut into fourths
½ cup olive oil
1 cup balsamic vinegar
1 T. Dijon mustard
Salt
4 medium firm, ripe, Florida tomatoes, cut into fourths
1 cup arugula leaves, washed and dried
Peppercorn mix, freshly ground

Preheat oven to 400 degrees.

Pour 2 t. of the olive oil over the shallots and place in baking dish. Bake until charred, about 20 minutes. Remove from oven and set aside.

Whisk the balsamic vinegar with the Dijon mustard. Gradually add the remaining olive oil and whisk until creamy. Salt to taste and set aside.

In a medium salad bowl, combine the roasted shallots, tomatoes, and the arugula. Toss with the oil and vinegar mixture until well coated. Sprinkle with peppercorn mix and toss.

Divide salad on 4 individual salad plates and serve at room temperature.

Serves 4

Instructions
Arborio is a short grain rice from the Po River valley in northern Italy and is used in risotto. Risotto is a northern Italian classic dish in which the rice is gently cooked with small amounts of liquid added a little at a time. It should end with a creamy consistency, but be firm to the bite. This dish displays a bright, summery tomato color and flavor, accented with delicate sweet green peas. Serve as an entrée with a simple green salad.

2 T. tomato paste
6 cups canned light chicken broth
2 T. olive oil
4 T. butter
1 large leek, all but 2 inches of greens, thinly sliced and washed
2 cups Italian Arborio rice
1 cup dry white wine
4 medium firm, ripe, Florida tomatoes, peeled, seeded and diced
1 10-ounce package frozen peas
1 pound prosciutto, thinly sliced and julienne
1/3 cup Parmesan cheese, grated
4 T. Italian parsley, finely chapped
Salt and freshly ground black pepper

Mix the tomato paste and chicken broth in a medium-sized saucepan. Keep warm over medium-low heat.

In a large skillet warm the olive oil and butter together over medium heat. When the butter foams, add slices of leek, cook until soft and tender. Add rice and stir until well coated. Add wine and stir until it is almost absorbed. Add ½ cup of the chicken broth, and stir until broth is almost absorbed, Continue stirring the rice adding remaining broth ½ cup at a time, for 10 to 20 minutes. The result should be very creamy but firm to the bite.

Add tomatoes, peas, prosciutto and Parmesan to the rice. Salt and pepper to taste and cook for another 4 to 5 minutes.

Stir in Parmesan cheese and parsley and serve immediately.

Serves 6

Instructions
Tomato Basil Salsa may also be served with tortilla chips as an appetizer.

POLENTA:
7 cups chicken stock
2 cups coarse-grained yellow cornmeal
4 cloves garlic, peeled & minced
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese
1/4 pound wild greens

Butter an 11/9 jelly roll pan. In a very large heavy-duty pot, bring chicken stock to a boil. Add cornmeal in a steady stream, stirring continuously. Add garlic, basil, salt & pepper. Reduce heat to medium and cook stirring constantly with a wooden spoon until mixture comes to a boil. Simmer 20 to 30 minutes, stirring occasionally (or until the cornmeal forms a mass and pulls away from the sides of the pan).

Stir in butter & cheese. When butter has melted, remove Polenta from heat & pour into prepared jelly roll pan. Set aside to cool.

When cool cut into 3″ x 3″ squares, then cut each square into a triangle. Grill both sides until golden & immediately serve on a bed of wild greens with Tomato Basil Salsa.

TOMATO BASIL SALSA:
1 cup black beans, softened or 1 can (15 oz), rinse & drain
1 large red onion, chopped
2 large firm, ripe, red tomatoes, chopped
1 10-ounce pkg. frozen whole kernel corn, thawed
1 medium red pepper, cored, seeded, & finely diced
1 small jalapeno pepper, cored, seeded, & finely diced
Dash of hot pepper flakes
1 tablespoon balsamic vinegar
1/4 cup olive oil
Salt & freshly ground pepper
1 cup fresh basil, cut into strips

Combine all ingredients except basil, in a medium size bowl. Set aside for 1 hour to allow flavors to meld. Stir in fresh basil strips before serving.

Serves 6