You Say Tomato.

Is your garden producing more tomatoes than you can possibly use? One of the wonders of gardening is the marvelous abundance at certain times of the year. Then the question is: What do you do with all of the tomatoes? One suggestion is to try new recipes. Another is to welcome in the neighbors, family, and friends to try them at your table. Or reproduce one of these recipes and give it with a bag of tomatoes to a coworker, friend, or neighbor.

Tomatoes may be grown or purchased in many shapes, sizes, and colors. They are a New World plant, native to the lower Andes. Now they are sold in supermarkets all year long and in many parts of the globe. Popular types of tomatoes include:

Cherry tomatoes, which are small, round, or oval and used in salads, as a garnish, or as an appetizer.

Plum, Roma, or Italian tomatoes are egg-shaped with thick flesh and contain few seeds. They are excellent for tomato sauce.

Slicing tomatoes are large, round, and juicy, making the size, shape, and moisture excellent for sandwiches. They are better for eating raw than for cooking.

Yellow pear tomatoes are a new variety of specialty vegetables. Delicious, they are used in menus just as cherry tomatoes usually are used.

Tomatoes are prepared in a number of ways for sale in supermarkets or specialty stores. Some of the more popular methods of preparation include:

Canned tomatoes, which come in many forms in most supermarkets: peeled whole, peeled crushed, whole with basil, etc. The Italians pick tomatoes vine-ripened as contrasted with American canners, who process tomatoes that have been picked more green or less ripe. You may notice that Italian canned tomatoes are the more flavorful product. Use canned tomatoes in soups, seasoned sauces, casseroles, and stews.

Canned tomato sauce is available in any supermarket and is highly useful in making casseroles, seasoned sauces, and stews.

Sun-dried tomatoes are relatively new to the market, having originated in Italy. Drying tomatoes gives them a chewy texture and a sweet flavor. Usually they are packed in olive oil to keep them moist. Use as a garnish or flavor enhancer in sandwiches, pizza, salads, and soups. Notice that they are extremely salty, so decrease table salt and other condiments accordingly.

Tomato paste is very concentrated, most often is canned, but may now be purchased in tubes. (The cook may squeeze just the right amount from the latter and keep the rest refrigerated for the next recipe.)

But can anything taste better than a home-grown vine-ripened tomato? Probably not. Those in the supermarket are picked green so that they will not be crushed in transport. Store-bought tomatoes should be set in a warm sunny spot for a few days before using. They will soften and improve in flavor. Herbs add to the flavor of tomatoes, either sliced or in cooking. Try basil, bay leaf, garlic, marjoram, oregano, rosemary, tarragon, and thyme.

As your garden (or if you're lucky, your generous neighbor's garden) flourishes, try some of the following recipes. Or flavor your menus with tomatoes from the produce and canned vegetable sections of your supermarket. They add fiber, beta-carotene, vitamin C, trace minerals, and phytochemicals to your diet, all with very few calories.

EGGPLANT TIMBALES 

1     small onion, diced
3     garlic cloves, minced
2     T. olive oil
1     large eggplant (peeled, sliced, and
        quartered)
3     T. minced fresh basil
1     t. dried oregano
1     medium red bell pepper, halved
        and seeded
1/3   cup water
3     Roma tomatoes
1     medium potato, peeled, quartered,
        and boiled
1/2   cup fine whole-wheat bread
        crumbs
2     large eggs, beaten
1     cup fresh Parmesan cheese, grated
        cooking spray
1/3   cup fresh Parmesan cheese, grated
      whole fresh basil leaves

In a large skillet, saute the onion and garlic in olive oil until translucent. Add eggplant, basil, and oregano; continue to saute over low heat. Chop half the bell pepper and add to the sauteed mixture. Add water and cover to steam eggplant until tender. (Check often, and add water to prevent sticking.) Remove from heat and place mixture in a food processor or blender. Add tomatoes, potato, bread crumbs, eggs, and 1 cup cheese. Process until well blended. Spray six individual ramekins with cooking spray. Slice remaining pepper into 18 strips; place three in a star pattern in the bottom of each ramekin. Pour eggplant mixture equally into the ramekins. Place the bowls in a large baking pan filled with hot water; transfer to the oven. Bake at 350 [degrees] F until lightly browned and a knife tests clean (about 40 minutes). Remove from the oven, and cool for 15 minutes.

Tomato Sauce

1     T. olive oil
1     garlic clove, thinly sliced
8     fresh Roma tomatoes, peeled and
        chopped
1 T.  fresh basil leaves, cut in strips
1/2   t. dried oregano
      salt

In a medium skillet, heat olive oil and saute garlic until lightly browned. Add tomatoes, and cook until soft. Add herbs; cover and simmer for 15 minutes. Add water one tablespoon at a time to prevent sticking. Salt to taste. To serve timbales, drizzle six serving plates with tomato sauce. Sprinkle with grated Parmesan cheese. Turn the timbales out onto the sauce, garnish with basil, and serve. Serves: 6. Calories per serving: 290; protein: 15 grams; carbohydrate: 24 grams; fat: 16 grams; cholesterol: 88 milligrams.

BLACK BEAN LASAGNA

2     cups dried black beans, rinsed,
        soaked at least 6 hours, drained
      water
1     large red bell pepper, chunked
1     large yellow bell pepper, chunked
1     T. diced green chilies
1     large red onion, quartered
4     garlic cloves
1/4   cup fresh cilantro leaves
12    medium or Roma tomatoes,
        chopped
1     T. freshly grated lemon rind
2     t. oregano
1/2   t. cumin
2     cups corn kernels
2     cups low-fat cottage cheese
8     ounces mild low-fat Cheddar
        cheese, grated
8     ounces low-fat Monterey Jack
        cheese, grated
1/3   cup low-fat plain yogurt
1     pound lasagna noodles
1/3   cup freshly grated Parmesan
        cheese

In a deep saucepan, simmer beans in water to allow them to double in size. Cover and simmer for one hour or until soft. Drain. In a food processor or blender, process the peppers, chilies, onion, garlic, and cilantro leaves to dice, but not puree. Place tomatoes in a large skillet and heat gently, stirring to break down. Add the processed mixture; stir to blend. Add lemon rind, oregano, and cumin. Mix well. Cover and simmer over low heat for 15 minutes. Transfer to a large saucepan; add corn and beans. Cover and simmer for 5 minutes. In a medium bowl, combine the cottage, Cheddar, and Monterey Jack cheeses; stir in the yogurt. Prepare lasagna noodles according to package directions. Preheat oven to 350 [degrees] F. Spoon one fourth of the bean mixture over the bottom of a 12" x 8" x 3" baking pan. Cover with a layer of lasagna noodles. Spoon another fourth of the bean mixture on top and cover with a layer of the cheese mixture. Top with another layer of noodles. Repeat. Top with the remaining bean mixture, and sprinkle with Parmesan. Cover with foil and bake 50 minutes at 350 [degrees] F. Remove foil and continue baking 7 minutes, until the cheese is bubbly and golden. Let sit 5 minutes before serving. Serves: 8. Calories per serving: 506; protein: 32 grams; carbohydrate: 70 grams; fat: 12 grams; cholesterol: 5 milligrams.

POTATO TORTE

2     medium onions, chopped
3     T. olive oil
4     cups chopped fresh tomatoes
8     large potatoes, boiled and peeled
4     large eggs, lightly beaten
1     cup mozzarella cheese, grated
1/2   cup provolone cheese, grated
1     cup Parmesan cheese, grated
2/3   cup fresh parsley, minced
1     t. dried oregano
      cooking spray
2     T. olive oil

Preheat oven to 350 [degrees] F. Saute onion in olive oil until translucent. Add tomatoes; simmer until sauce is thick, 10 to 15 minutes. Mash the potatoes until smooth. Beat in eggs, cheeses, parsley, and oregano. Mix well. Spray a 12-inch springform pan. Spread one third of the potato mixture evenly over the bottom of the pan. Cover with half of the tomato sauce. Smooth on another one third of the potato mixture, and cover with the remainder of the sauce. Top with the rest of the potato mixture. Drizzle the torte with olive oil. Bake at 350 [degrees] F for 1 hour. Cover the top with foil and bake 15 to 20 minutes more, or until a knife tests clean. Cool to room temperature and serve, or refrigerate the torte several hours or overnight and serve chilled or at room temperature. Serves: 12. Calories per serving: 260; protein: 12 grams; carbohydrate: 27 grams; fat: 12 grams; cholesterol: 86 milligrams.

PITA TOMATO PIZZAS

8     pitas (7 to 8 inches in diameter),
        uncut
2     cups of your favorite pizza sauce
1     cup fresh tomatoes, chopped
1     cup mushrooms, chopped
1/2   red onion, finely chopped
1     t. dried Italian herb blend
1     cup part-skim mozzarella cheese,
        shredded

Preheat oven to 450 [degrees] F. Arrange pitas on a baking sheet. Top with pizza sauce, tomatoes, mushrooms, onion, herbs, and cheese. Bake for about 8 minutes or until cheese melts. Serves: 8. Calories per serving: 216; protein: 9 grams; carbohydrate: 32 grams; fat: 6 grams; cholesterol: 8 milligrams.

CHERRY TOMATOES WITH PESTO 

1     cup fresh basil leaves, chopped
1/2   cup olive oil
      juice and zest of 1 lemon
3     garlic cloves, crushed
1/4   cup freshly grated Parmesan
        cheese
1     cup walnuts
2     dozen cherry tomatoes, halved
      additional basil leaves and walnuts
        for garnish

Place basil leaves, olive oil, lemon zest and juice, garlic, cheese, and walnuts in a food processor and blend until a thick puree is formed to make a pesto mixture. Place the cherry tomatoes on a platter with a shallow well; drizzle with pesto. Garnish with basil leaves and walnut halves. Serves: 12. Calories per serving: 163; protein: 3 grams; carbohydrate: 4 grams; fat: 15 grams; cholesterol: 2 milligrams.

TABOULI WITH TOMATO, BEANS AND RED ONION

1     cup bulgur wheat
1     cup boiling water
4     ounces feta cheese, crumbled
1     cup canned or freshly cooked pinto
        beans
1/2   cup finely chopped red onion
1/2   t. oregano
1     t. dried basil
1/4   cup raisins
1/4   cup chopped walnuts
8     cherry tomatoes, halved or
        quartered
1/2   cup minced fresh parsley
2     T. lemon juice
1/4   t. basil
1/4   t. salt
1/4   cup olive oil

Place bulgur wheat in a medium bowl; cover with boiling water. Let it sit 20 to 30 minutes until the water is absorbed. Add cheese, pinto beans, onion, oregano, basil, raisins, walnuts, tomatoes, and parsley to bulgur. Mix well. In a very small bowl, combine lemon juice, basil, salt, and olive oil; mix well. Pour dressing over tabouli mixture. Refrigerate until ready to serve; mix again. Serve chilled or at room temperature. Serves: 8. Calories per serving: 210; protein: 6 grams; carbohydrate: 22 grams; fat: 11 grams; cholesterol: 12 milligrams.

HERBED PARMESAN TOMATOES

18    1/2-inch-thick tomato slices (about 6
        medium tomatoes)
      cooking spray
1/3   cup Italian bread crumbs
2     T. grated Parmesan cheese
1/4   t. dried basil
2     t. chopped fresh parsley
1     T. olive oil
      parsley sprigs

Place tomato slices on a broiler pan sprayed with cooking spray; set aside. In a small bowl, combine bread crumbs, Parmesan cheese, basil, parsley, and olive oil; mix well. Sprinkle over tomato slices; broil for 5 minutes until golden brown. Garnish with parsley sprigs. Serves: 6. Calories per serving: 75; protein: 3 grams; carbohydrate: 10 grams; fat: 3 grams; cholesterol: 2 milligrams.

RELATED ARTICLE: AVOCADO, ORANGE, AND TOMATO SALAD

2     ripe avocados, peeled and cubed
1/2   cup lemon juice
4     ripe, firm tomatoes, chopped
2     large oranges (peeled, sectioned, seeded, and cubed)
1/4   cup chopped parsley

Place cubed avocados in a small bowl; cover with lemon juice while preparing the remaining ingredients. Place tomatoes, oranges, and parsley in a medium-sized bowl. Combine gently. Just before serving remove avocados from the lemon juice and combine with the other ingredients. Serve immediately, as avocados brown quickly. Serves: 8. Calories per serving: 108; protein: 2 grams; carbohydrate: 11 grams; fat: 8 grams; cholesterol: 0 milligrams.

RELATED ARTICLE: ORZO WITH TOMATOES

2       T. olive oil
4       green onions, minced
2       large yellow bell peppers, chopped
2       large red bell peppers, chopped
4       cups peeled and chopped fresh tomatoes
1/4     t. tarragon
1/3     cup water
1 1/2   pounds orzo (rice-shaped pasta)

1       cup fresh peas
        salt
1/4     cup fresh Parmesan cheese, grated (optional)

In a large skillet, saute green onions in olive oil until soft. Add the yellow and red peppers; stir to blend. Add tomatoes, tarragon, and water. Stir and simmer over low heat until most of the liquid evaporates. (Note: Take care not to burn this mixture.) Prepare the orzo according to the package directions. Add peas to the tomato mixture, and cook about 3 minutes. Drain the pasta, and toss with the tomato mixture. Salt to taste. Serve with Parmesan cheese on the side if desired. Serves. 10. Calories per serving: 165; protein: 6 grams; carbohydrate: 26 grams; fat: 4 grams; cholesterol: 2 milligrams.

RELATED ARTICLE: ZUCCHINI, PEPPER, TOMATO COUSCOUS 

1/4     cup olive oil
2       green onions, diced (including
          green tops)
1       medium red onion, sliced thin
1       large red bell pepper, sliced in long
          thin strips
1       large green bell pepper, sliced in
          long thin strips
1       large yellow bell pepper, sliced in
          long thin strips
4       small zucchini, sliced diagonally
6       small red potatoes (1/4 pound),
          halved or quartered
1       cup cooked garbanzos
1/4     cup raisins
2       large tomatoes, diced
1/2     t. coriander
1/4     t. cumin
1 1/2   cups couscous, prepared according
          to package directions
1/3     cup slivered almonds

Heat oil in a large skillet. Add onions, and saute until translucent. Add red, green, and yellow bell peppers, reserving two strips of each color for garnish; saute another 5 minutes. Add zucchini, red potatoes, garbanzos, raisins, tomatoes, coriander, and cumin; stir well. Cover and simmer gently until the potatoes have cooked through (approximately 30 minutes). Let sit 15 minutes before serving, or prepare a day ahead and refrigerate. Prepare couscous. Reheat vegetable mixture. Place couscous on a platter, and spoon the vegetable mixture over it. Garnish with the reserved pepper strips. Sprinkle with slivered almonds. Serves: 10. Calories per serving: 170; protein: 4 grams; carbohydrate: 23 grams; fat. 8 grams; cholesterol: 0 milligrams.

CORN PASTA WITH TOMATOES, PINTOS, AND PEPPERS

3       large fresh tomatoes, peeled and seeded
1       medium red onion, chopped
3       garlic cloves, minced
2       large red bell peppers, chopped
1       T. diced green chilies
1/4     t. cumin
1       t. oregano
        juice of half a lemon
1 1/2   cups pinto beans, cooked and drained
1       cup corn kernels
1/3     cup plain nonfat yogurt
1/2     cup grated mild, low-fat Cheddar cheese
14      ounces corn pasta
2       T. fresh cilantro, minced
12      flour tortillas (optional)

In a large skillet, heat tomatoes and gently simmer. Add onion and garlic; simmer until soft. Add peppers, chilies, cumin, oregano, lemon juice, beans, and corn. Add a heaping spoonful of the hot bean mixture to the yogurt, and stir both back into the bean mixture. Add grated cheese, and stir well. Prepare corn pasta according to package directions. Top the cooked pasta with the bean and cheese mixture. Serve immediately; garnish with cilantro. May be served with tortillas. Serves: 6. Calories per serving, without tortillas: 303; protein: 14 grams; carbohydrate: 53 grams; fat: 5 grams; cholesterol: 11 milligrams.

Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A. writes from Loma Linda, California, where her gardening efforts resulted in "tomato trees," to quote her son of 9 years at the time. Those tomato plants just grew and grew without any delicious fruit.