Instructions
One of the most enjoyable ways to eat your vegetables is Greek style, simmered gently in a wine marinade. Refrigerated overnight, the vegetables absorb the marinade and take on a flavor that complements just about anything you serve these with. The fresh Florida tomatoes add a splash of color and fresh, sweet flavor.

1 large head of cauliflower
1 medium-size zucchini, sliced into thin rounds
1 medium-size red onion, halved and thinly sliced
1-1/2 cups dry white wine
3/4 cup white vinegar
1/3 cup olive oil
water
2 bay leaves
6 peppercorns
1-1/4 teaspoon salt
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1 teaspoon dried
3 large fresh Florida tomatoes, cored, seeded, and diced
1/4 cup chopped fresh parsley

Cut the cauliflower into florets and put them into a large nonreactive pot with the zucchini and red onion. Add the wine, vinegar, oil, and just enough water to cover. Add the bay leaves, peppercorns, salt, and herbs.

Bring the liquid to a boil, then lower the heat and simmer gently, partially covered, for about 15 minutes, until the cauliflower is just crisp-tender. Remove from the heat and transfer the vegetables and liquid to a pottery bowl to cool. Cover and refrigerate overnight.

To serve, drain the vegetables (the liquid can be used to cook another batch of vegetables) and transfer to a serving bowl. Toss in the tomatoes and parsley and serve cold or at room temperature.

YIELD: 6 to 8 servings

NOTE: If you aren’t serving all the vegetables at once (they’ll keep 4 to 5 days, refrigerated), remove what you need from the marinade with a slotted spoon. Toss with proportionately less tomato and parsley and serve.

Instructions
This cold tomato and vegetable soup has become a mainstay of the American diet. This version is thick with chopped fresh Florida tomatoes, cucumbers, green peppers, and red onions. If you would like thinner version or need to stretch it, add up to 2 cups tomato juice. For a seafood variation, add a small can of minced clams and their juice.

6 large Florida tomatoes
1 large cucumber, peeled, seeded and finely diced
1 large green bell pepper, finely chopped
1 medium-sized red onion, minced
3 tablespoons red wine vinegar
2 tablespoons olive oil
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh parsley to taste
2 tablespoons chopped fresh basil or 2 teaspoons dried
Salt and freshly ground pepper to taste
Tabasco sauce to taste
Herb croutons (optional)

Peel the tomatoes by submerging them in boiling water for 15 seconds. Remove to a colander and rinse under cold water. The skins should slip right off.

Core the tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree the other half in a food processor. Combine the puree and shopped tomatoes in a large mixing bowl.

Blend the remaining ingredients, except the herb croutons, with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled, garnished with herb croutons.

YIELD: 6 servings

Instructions
1 pound fresh Florida tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons Italian seasoning, divided
2 cups shredded part-skim mozzarella cheese divided
1 medium zucchini cut in half lengthwise and thinly sliced (2 cups)
1 cup thinly sliced sweet red or white onion

Preheat oven to 425F. Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes; cut each slice in half. Place pitas on 2 baking sheets; brush with oil. Arrange tomato slices on each pita, dividing evenly. Sprinkle with Parmesan cheese and half of the Italian seasoning.

Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes.

Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini, green pepper and onion. Sprinkle with remaining mozzarella and Italian seasoning. Bake until cheese is melted and vegetables are crisp-tender, about 10 minutes. Serve with crushed red pepper, and additional Parmesan cheese, if desired.

YIELD: 4 portions

Instructions
4 medium-sized fresh Florida tomatoes
3 tablespoons olive oil
1-1/2 tablespoons lemon juice
1 teaspoon powdered mustard
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon ground black pepper
4 cups torn baby lettuces or other bite-sized salad greens
1/2 cup crumbled goat or feta cheese or shredded mozzarella cheese (about 2 ounces)

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

Instructions
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

Instructions
3 large (about 1 1/2 pounds) firm fresh Florida tomatoes
1/4 teaspoon salt
1/4 teaspoon, divided, ground black pepper
2 slices (about 1 ounce) prosciutto di Parma
4 slices (about 2 ounces) fresh mozzarella
1/4 cup (about 1 ounce) crumbled gorgonzola
1/4 cup all-purpose flour
1 large egg
1 1/2 cups panko bread crumbs
1/4 cup shredded Parmigiano-Reggiano
1/4 cup, divided, vegetable oil
1 teaspoon chopped fresh parsley

From centers of tomatoes, cut eight 1/2-inch thick slices and four 1/4-inch thick slices. Coarsely chop remaining tomatoes; puree in blender with salt and 1/8 teaspoon of the pepper.

On small plate, spread out flour. In a small bowl, beat egg. In a second bowl, combine panko and Parmigiano-Reggiano. Dip both sides 1/2-inch thick tomato slices first in flour, then egg and then panko mixture; set aside.

In large skillet over medium heat, heat 2 tablespoons of the oil. Add breaded tomatoes; cook until golden on one side, about 2 minutes. Add remaining 2 tablespoons oil, turn tomatoes and cook until browned on the other side, about 2 minutes. Remove tomatoes to paper towels to drain.

Preheat broiler. On a rimmed baking sheet place 4 fried tomato slices. Top each with a piece of mozzarella, 1/2 slice prosciutto, a 1/4-inch thick tomato slice and 1 tablespoon gorgonzola; sprinkle with the remaining 1/8 teaspoon pepper. Broil, watching continuously, just until the cheese begins to melt, about 2 minutes.

Divide tomato puree onto 4 plates. Place a broiled tomato stack in the center of each and top each with one of the remaining fried tomato slices. Sprinkle with parsley and serve.

YIELD: 4 portions

U.S. WINNER
2009 Florida Tomato Student Chef Recipe Contest
Recipe by: Dominic LoGalbo
Supervising Instructor: Warrne V. Mah
Florida Culinary Institute, Riviera Beach, Florida

Instructions

5 large (about 2 1/2 pounds) fully ripened fresh Florida tomatoes
2 tablespoons butter
1/2 cup coarsely chopped andouille sausage
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
1/3 cup coarsely chopped celery
2 teaspoons finely chopped garlic
3 tablespoons all-purpose flour
3 cups chicken stock
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne), optional
1/4 teaspoon ground white pepper
1 cup cooked converted white rice
1/4 cup heavy cream
Croutons and rosemary sprigs for garnish, optional

Set grill or broiler rack about 4 inches from heat source; preheat grill or broiler. Core tomatoes place on grill or in roasting pan under the broiler. Cook, turning once, until skin blackens, 30 to 40 minutes.

In medium saucepan, melt the butter; add sausage, onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables just begin to brown, about 5 minutes; reduce heat to low. Sprinkle flour over the vegetables; cook and stir until flour begins to brown, 3 to 5 minutes.

In a blender or food processor, coarsely chop grilled tomatoes; add to vegetables in saucepan. Stir in the stock, tomato paste, sugar, rosemary, salt, red pepper and white pepper. Simmer 15 minutes; partially covered.

Add rice and cream; cook just until hot. Spoon into soup plates dividing equally. Garnish with croutons and rosemary sprigs, if desired.

YIELD:GRAND PRIZE WINNER
2009 Florida Tomato Student Chef Recipe Contest
Recipe by: David Colombe
Supervising Instructor: Mike Barillaro
Okanagan Kelowna Campus,
Vernon, British Columbia, Canada

Instructions
This soup has the real thing, fresh tomatoes and heavy cream, and you can taste the difference. On top of that, it’s a real breeze to prepare. Round it out with grilled cheese sandwiches, potato chips, and pickles, and you’ve got the makings for a surefire family favorite.

2 tablespoons unsalted butter
1 small onion, finely chopped
2 celery ribs, finely chopped
4 large Florida tomatoes, peeled, cored, seeded, and chopped (see note)
1 teaspoon sugar
2 cups chicken broth
1/2 cup heavy cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried
Salt and freshly ground pepper to taste

Melt the butter in a medium-size nonreactive saucepan. Add the onion and celery and sauté gently over medium heat for 5 minutes, stirring often; do not brown. Stir in the tomatoes and sugar. Simmer, covered, for 6 to 8 minutes, until the tomatoes are soft.

Transfer the vegetables to a food processor and process to a smooth puree. Pour the puree back into the saucepan and stir in the remaining ingredients. Heat the soup through, correcting the seasoning. Serve hot.

YIELD: 4-6 servings

NOTE: To peel the tomatoes, submerge them for 15 to 30 seconds in boiling water. Remove to a colander and rinse briefly under cold water. The skins will slip right off.

Instructions
Cioppino is a California-style seafood stew made with a tomato-based broth and originally created by Mediterranean fishermen who settled in that state. This version is simple and honest, easily adaptable to your favorite seafood. Serve with nothing more than good bread and a glass of white wine.

1/3 cup olive oil
2 large onions, halved and thinly sliced
1 large green bell pepper, chopped
2 cloves garlic, minced
3-1/2 cups (about 5 large) cored, seeded, and chopped tomatoes
1 cup dry white wine
2 tablespoons tomato paste
1 bay leaf
1 teaspoon fresh thyme or 1/2 t. dried thyme
1/4 teaspoon salt
1 6-1/2-ounce can chopped clams with their juice
1-1/2 pounds thick cod, haddock, or other boneless fish fillets, cut into 2-inch pieces
1/2 pound bay or sea scallops
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
Freshly ground pepper to taste

Directions In a large enameled soup pot or Dutch oven, warm the olive oil. Stir in the onions and green pepper and sauté over medium heat, stirring occasionally, for 7 minutes.

Stir in the garlic, cook for another minute, then stir in the tomatoes, wine, tomato paste, bay leaf, thyme, and salt. Bring to a simmer, then simmer the broth, partially covered, for 10 minutes.

Stir the clams and their juice into the stew. Add the chunks of fish fillet. Cover and simmer for 5 minutes.

Stir the scallops and basil into the stew. Cover and simmer for 4 to 8 minutes more, until the scallops are done. Salt and pepper the stew, then serve piping hot.

YIELD: 4 to 6 servings

Instructions
Strudel
1 10-ounce package frozen chopped spinach
1/2 pound ricotta cheese
1 cup grated mozzarella cheese
2/3 cup freshly grated Parmesan cheese
2 pinches of ground nutmeg, salt and freshly ground pepper to taste
6 sheets phyllo dough, measuring 14 by 18 inches each
3 tablespoons unsalted butter
Fine dry bread crumbs

Warm Tomato Relish
2 tablespoons olive oil
1 small onion, minced
1 celery rib, minced
4 large Florida tomatoes, cored, seeded, and coarsely chopped
1/2 cup grated carrot
1 teaspoon fresh thyme or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh parsley

Cook the spinach according to the package directions and cool on a plate. Squeeze out the excess moisture by hand and mix with the cheeses in a bowl. Stir in the nutmeg and salt and pepper to taste. Preheat the oven to 375 degrees.

To assemble, lay a sheet of phyllo on your work surface with a short edge facing you. Brush it lightly with butter and sprinkle with crumbs. Repeat this layering until all the sheets of phyllo are used.

About 3 inches in from the short edge facing you, arrange the filling in a mounded row about 3 inches wide, leaving about 3 inches uncovered along each long edge so you can fold the sides over. Fold the sides of the phyllo over the filling, then fold the short end of exposed phyllo over the filling. Continue to roll the phyllo into a log. Poke 2 small steam vents in the top with a paring knife.

Place the strudel on a baking sheet and bake for 30 to 40 minutes, until golden brown.

While the strudel bakes, make the relish. Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and sauté over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme, and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat.

Right before serving, rewarm the relish. Remove from heat and stir in the lemon juice and parsley. Slice the strudel and serve hot with some of the relish spooned around each slice.

YIELD: 6 servings