Tomato Sorbet

From Statesboro Market2Go

<p>A unique summertime treat made from locally grown tomatoes, peppers, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: andrewzimmern.com
Servings: makes 1 1/2 quarts
Ingredient keywords: tomato, pepper, wine, tarragon, basil, lemon
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Tomato-Basil Salsa

From Athens Locally Grown

<p>This is about the simplest tomato salsa one can make, and it&#8217;s great with an Italian-themed meal or as an appetizer to keep folks occupied while supper is on the grill. We don&#8217;t drain the tomatoes; instead, we serve this with thin slices of slightly dried French bread to soak up the yummy juices.</p> Vegetarian! Vegan!
Source: "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens", Memphis: Wimmer Co., 2000, p. 141.
Servings: About a cup and a half
Ingredient keywords: tomato, basil, garlic, lemon, olive, parsley
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Tomato-Basil Scramble

From Farm Where Life is Good

<p><strong>Have a savory breakfast for dinner</strong>, or just treat yourself and your family to a wonderful Saturday brunch!</p>
Source: Adapted from Big Vegan by Robin Asbell
Servings: 4
Ingredient keywords: tofu, onion, pepper, oats, carrot, garlic, mustard, turmeric, tomato, basil
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Tomatoes on Filo

From Farm Where Life is Good

<p>Simple, beautiful, and fresh.</p>
Source: http://goodfoodeveryday.wordpress.com
Servings: 4-6
Ingredient keywords: tomato, parsley, oregano
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Tommy Toe Salad

From Athens Locally Grown

<p>Sometimes the simplest recipes are the most delicious. This one has been a classic in the American South for at least a century. However, as I northerner by birth, I had to be introduced to it through Ann Jackson&#8217;s excellent cookbook. It&#8217;s now one of our family&#8217;s favorite ways to use red and yellow cherry tomatoes (which, as any kid knows, are &#8220;tommy toes&#8221;!).</p> Vegetarian!
Source: Cooking Southern, Vegetarian Style, by Ann Jackson.
Servings: 4-6
Ingredient keywords: tomato, onion, corn, green, parsley, olive
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Tortilla Soup

From Farm Where Life is Good

<p>This soup is a perfect cooking option to clean out the freezer and the root cellar.</p> Vegetarian! Vegan!
Source: Razz
Servings: 4-6
Ingredient keywords: onion, garlic, tomato, carrot, paprika, pepper, cilantro, kale, jalapeno, corn
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Tot's Tomato Sauce

From Superior Seasons

<p>This recipe comes to us from Lisa Barnes, whose new book, &#8220;Petit Appetit: Eat, Drink and Be Merry&#8221; is filled with information about cooking with kids and lots of kid-friendly recipes!</p> <p>This is a simple, bright red sauce that goes with everything from pastas and pizzas for veggies and Bread Sticks, with a lot less sugar and additives than the jarred version.</p>
Source: Recipe by: Lisa Barnes Courtesy of Sustainable Table ®
Servings: 8-12
Ingredient keywords: tomato, Olive, garlic, salt, honey
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Traditional Egyptian Molokhia Stew

From Suncoast Co-op

<p>I made this recipe with seafood. It is traditionally made with the locally available meat &#8211; chicken, duck, rabbit etc. The medicinal properties of this stew are legendary.</p>
Source: adapted from mideats.com
Servings: 6
Ingredient keywords: molokhia, Onion
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Traditional Red Chile Stew

From Jonesborough Locally Grown

This is a very typical chile stew eaten along the southern AZ and NM border. Note that the meat is cubed and there are no beans.
Source: The Whole Chile Pepper Book by Dewitt and Gerlach, pg. 152
Servings: 6
Ingredient keywords: chile, meat, oil, broth, tortillas
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Traditional Wild Persimmon Pudding

From Athens Locally Grown

<p>Persimmons have been an important part of our American heritage from earliest times; when the first European settlers arrived, they learned of them from the Algonquin Indians, who were already adding them to breads, soup, and porridge. These settlers used the new fruit in many ways, including as the basis for a variety of alcoholic drinks. However, a recipe much like the one here was probably part of some of the first Thanksgiving menus. Despite its name, this is not today&#8217;s soft custardy sort of pudding, but the traditional English style that was most familiar to the early settlers. With many variations, this recipe has been passed down through generations, and was a holiday staple for many rural families in the Southeast until at least the 1940s.</p>
Source: A family recipe, not only for us but for countless families east of the Mississippi River
Servings: Makes 6 small, rich servings
Ingredient keywords: persimmon, honey, egg, milk, butter, flour
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