Tomato recipes sure to please

Can you believe it’s August?! I guess it’s true – the older you get the faster time goes by.

Today I have some tomato recipes. If you don’t have a garden, check out the farmers’ market.

Cucumber, Tomato, Bell Pepper And Onion

5 lbs. cucumbers

1 lbs. bell peppers

1 lbs. tomatoes, diced

1 lbs. onions, sliced

2 Tbsp. salt

1-1/2 pts. vinegar

1-1/2 pts. water

1 c. sugar

1/2 c. vegetable oil

Peel and slice cucumbers, soak overnight in ice cold water. Drain and add other vegetables. Mix together vinegar, water, sugar and vegetable oil, and pour over the vegetables.

Green Tomato Salsa

1 Tbls. vegetable oil

1 clove finely chopped garlic

2 jalapeno peppers, seeds removed

Salt and freshly ground pepper

1 small onion, finely chopped

10 green plum tomatoes or tomatillos or 5 med. green tomatoes

2 Tbls. chopped fresh cilantro

Combine oil, onion and garlic in a small microwave safe casserole dish and microwave on high for 1 minute. In a blender or food processor, puree tomatoes, cilantro and jalapeno peppers. Stir puree into onion garlic mixture. Season to taste with salt and pepper.

Impossible Tomato Zucchini Pie

2 c. chopped zucchini

1 c. chopped tomato, fresh

1/2 c. chopped onion

1/3 c. grated Parmesan cheese

1-1/2 c. milk

3/4 c. Bisquick mix

3 eggs

1/2 tsp. salt

1/4 tsp. pepper

Heat oven to 400 degrees. Grease 10-inch quiche dish or pie plate. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean – about 30 minutes. Cool 5 minutes before cutting and serving. 6 servings.