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To stew:
Place peeled whole or cut-up tomatoes in a saucepan without water. Season with salt, pepper and a pinch of sugar; add diced onion or green pepper, if desired. Simmer, tightly covered, over low heat until done, 10 to 15 minues, stirring occasionally.
To broil:
Remove core, halve crosswise or slice. Dot with butter; sprinkle with salt, pepper or other seasonings. Broil until tomatoes are tender and topping is lightly browned. Seasonings which enhance the flavor of tomatoes are basil, oregano, thyme, parsley and chives.
To bake:
Halve crosswise, dot with butter and season as desired. Bake in hot oven (450 degrees F.) 10 to 15 minutes.
To microwave:
Prepare as directed above for baking and microwave on High (100 percent Power) 3 to 4 minutes for four halves; 5 to 6 minutes for 6 to 8 halves.
Herbed tomatoes
1/2 cup chopped fresh parsley
2/3 cup vegetable oil
1/4 tsp. pepper
1/2 cup chopped fresh chives
1/4 cup vinegar
Pinch of dried whole thyme
6 tomatoes, unpeeled and quartered
Lettuce leaves
Combine top six ingredients and mix well. Place tomatoes in a shallow container. Pour dressing over tomatoes. Cover and refrigerate overnight. Drain tomatoes, reserving dressing. Arrange tomatoes on lettuce-lined serving plates. Spoon dressing over tomatoes. Makes 12 servings.
Tomato-eggplant casserole
6 slices bacon
1 green pepper, chopped
1 medium onion, chopped
1 large eggplant, peeled and chopped
4 medium tomatoes, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 oz.) shreeded Cheddar cheese
1/2 cup soft breadcrumbs
Cook bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute green pepper and onion in drippings until tender. Add eggplant and tomatoes. Cover and cook 5 minutes, stirring occasionally. Stir in salt and pepper. Spoon eggplant mixture into a lightly greased 2-quart casserole and top with bacon. Sprinkle cheese over casserole. Top with breadcrumbs. Bake casserole, uncovered, at 350 degrees for 25 minutes. Makes 6 to 8 servings.
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