Tuscan Stuffed Tomatoes with Black Olives
Ingredients
8 large tomatoes (Big Beef or Beefsteaks work well)
1 tsp. Cooking oil
1 lb. lean ground beef
1/2 cup finely chopped green onion
1 garlic clove, minced
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/2 cup cooked orzo
1 tbsp. chopped fresh parsley
3 tbsp. coarsely chopped pine nuts, toasted
1 tbsp. dried oregano
1/2 tsp. dried crushed chilies
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onion
8 black olives
Directions
Trim 1/4 inch slice from bottom of each tomato. Using small spoon, scoop out pulp from each tomato, reserving 1 cup. Sprinkle inside of each with salt. Place cut-side down, on 2 large microwave-safe plates. Microwave each plate on high for about 1 minute until tomatoes are slightly softened. Set aside.
Heat cooking oil in large frying pan on medium. Add ground beef, salt, pepper, green onion, and garlic. Scramble-fry for about 10 minutes until ground beef is no longer pink. Drain.
Add reserved tomato pulp, cooked orzo, parsley, pine nuts, oregano and chilies. Stir. Cook for 5 minutes, stirring occasionally.
Add feta cheese and first amount of Parmesan cheese. Stir. Remove from heat. Arrange tomatoes on greased baking sheet with sides. Fill with beef mixture.
Sprinkle with second amounts of Parmesan cheese and onion. Top with olives. Broil on center rack in oven for 8 to 10 minutes until Parmesan cheese is golden.
Makes 8 stuffed tomatoes.
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78°F; Cloudy
Stewed Okra & Tomatoes
Ingredients
4 ounces breakfast sausage, preferably spicy, casings removed if necessary
1 medium onion, chopped
1 pound okra (about 5 cups), sliced
3 cups chopped tomatoes (3-4 medium)
2/3 cup reduced-sodium tomato juice or water
1/4 teaspoon salt
1/2 teaspoon crushed red pepper or 1/2 minced jalapeno
Directions
- Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.
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74°F; Mostly Cloudy
Pork Chops with Zucchini and Tomatoes
Ingredients
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon chili powder
1/8 teaspoon pepper
4 pork chops, about 3/4-inch thick
1/2 cup raw rice
5 cups fresh diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup sliced ripe olives
1 tablespoon sugar
2 cups thinly sliced zucchini or summer squash
1/2 to 1 cup shredded Mozzarella cheese
Directions
Mix salt, seasoned salt, chili powder, and pepper. Trim pork chops of fat. Heat oil in skillet; brown pork chops, seasoning with 1 teaspoon of the seasoning mixture.
Drain off fat. Add rice, tomatoes, green pepper, onion, olives, and sugar. Arrange sliced zucchini around edge of skillet and sprinkle with remaining seasoning mixture.
Cover and cook, stirring occasionally, for 45 to 55 minutes, or until pork is cooked through. Top with the cheese and cover, cooking a few minutes longer, until cheese is melted.
Serves 4.
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80°F; Sunny
Cajun Okra Stew
Ingredients
6 Or 7 fresh large tomatoes
1/2 cup of Lima beans
1/2 cup of Black-eye peas
2 cups of fresh sliced okra
1 Onion; chopped
3 cloves garlic; chopped
1 tablespoon Cajun seasoning
Pepper and salt to taste
2 teaspoon olive oil
Directions
Heat olive oil in a large stew pot. Add chopped onions and garlic and saute for 2-3 minutes. Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
Bring to a boil, stir well, then reduce heat and simmer on low for 30 minutes, stirring occasionally. If the stew gets too thick add water as needed. Add sliced okra, stir well. Simmer for another 15 minutes. Serve over brown rice.
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90°F; Sunny
Tomato Green Bean Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
2 teaspoons butter or stick margarine
6 cups chicken broth
1 pound fresh green beans, cut into 1 inch pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
1. In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
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56°F; Mostly Sunny
Fried Green Tomatoes
INGREDIENTS
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
DIRECTIONS
1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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56°F; Mostly Sunny
Fried Green Tomato Lasagna
INGREDIENTS
4 large ripe tomatoes, peeled and chopped
1 (6 ounce) can tomato paste
2 tablespoons sugar
2 tablespoons Italian seasoning
1 garlic clove, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
5 tablespoons butter or margarine
4 large green tomatoes, cut into 1/4 inch slices
1/2 cup all-purpose flour
6 tablespoons grated Parmesan cheese
2 cups shredded mozzarella cheese
DIRECTIONS
In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from the heat; set aside.
In a large skillet over medium heat, melt the butter. Dip green tomato slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 cup tomato mixture into a greased 13-in. x 9-in. x 2 in. baking dish.
Top with a third of the green tomatoes; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake, uncovered, at 350 degrees F for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving.
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56°F; Mostly Sunny
Fried Green Tomato Sandwich
INGREDIENTS 
6 (1/4 inch thick) slices green tomato
1 egg, beaten
1 cup yellow cornmeal
1/4 cup cooking oil
2 tablespoons butter
4 slices sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices pepperjack cheese
2 tablespoons pickled jalapeno slices
DIRECTIONS
1. Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
2. Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet.
Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
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56° F; Mostly Sunny
Spaghetti with Roasted Eggplant and Cherry Tomatoes
Tomato Sauce: 
1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
Handful fresh basil leaves, torn
Salt and freshly ground black pepper
2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil
1 pound dried spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated Pecorino, plus extra for serving
Handful fresh basil leaves, torn
First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
Preheat the oven to 425 degrees F.
Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
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69° F; Sunny
