Fried Green Tomatoes
(from Cooks.com)

Green tomatoes (mature, just beginning to ripen)
1 egg
Sprinkle of black pepper
1 cup buttermilk
1 cup corn meal
Frying oil
Salt

Stem and core tomatoes, and slice crosswise about ¼- to ½-inch thick. Beat egg, pepper and buttermilk together, and dip slices in mixture. Dredge in corn meal and fry in hot oil until golden brown. Drain on paper towel. (Do not stack on platter or they will become soggy.) Salt to taste.

Fried Tomato Pie
(from Cooks.com)

1 (9 inch) pie shell, baked and cooled
4 lg. tomatoes, peeled and sliced
1 small onion, chopped
1 tbsp. fresh basil (or 1/2 tsp. Dried)
1 tsp. fresh chives
1 cup mayonnaise
1 cup grated Cheddar cheese
Salt and pepper

Preheat oven to 350º F. Sprinkle tomatoes with salt and drain on paper towels. Place layer of tomatoes, onion, salt, pepper, basil, and chives in pie shell. Blend mayonnaise and cheese together and spread over top of pie. Bake at 350º F until bubbly.

Caramelized Onion-Tomato Tart

1 (9-inch) baked piecrust
3 tablespoons olive oil
1 large onion, thinly sliced
4 oz. crumbled goat cheese
4 large tomatoes, peeled and thinly sliced crosswise
½ cup fresh basil leaves

In skillet, cook onion in 2 tablespoons of olive oil over low-medium heat for 20 minutes until golden brown. Spread caramelized onion on bottom of piecrust. Top with 1/3 goat cheese crumbles. Top with layers of tomato, basil, and goat cheese, ending with tomatoes on top of pie. Sprinkle with salt and pepper to taste, and drizzle with remaining tablespoon of oil. Bake tart at 375º F for 35 minutes or until bubbly. (Crimp foil on crust edges, if needed, to prevent over-browning.)

Cheesy Tomato and Onion Casserole

4 cups (1 lb.) thinly sliced onion
4 medium ripe tomatoes, peeled and sliced
1 tsp. Salt
¼ tsp. Pepper
½ tsp dried basil or 2 tbsp. chopped fresh basil
2 cups grated Cheddar cheese
½ cup packaged bread crumbs
3 tbsp. butter or margarine, melted

Lightly grease 1 ½-quart casserole. In 1 inch of boiling water, cook onion, covered, for 10 minutes and drain. In prepared casserole, layer half of tomatoes and onions. Sprinkle with half of salt, pepper, basil and cheese. Repeat layers. Toss bread crumbs and melted butter, and sprinkle over top of cheese. Bake uncovered at 350º F for 30-45 minutes or until tomatoes are tender.

Homemade Marinara Sauce
(from Cooks.com)

¼ cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 lbs. plum tomatoes, chopped, peeled & seeded (or 28 oz. can chopped tomatoes)
1 tsp. oregano (dry)
1 tbsp. fresh basil, minced
½ tsp. Salt
¼ tsp. black pepper

In medium saucepan, heat oil over low heat. Add onions and garlic. Sauté until soft (about 5 minutes). Stir in tomatoes, herbs and salt and pepper. Bring to boil, reduce to low heat. Cook, covered for 40 minutes. Yield: 3 cups.

Healthy Marinara Sauce
(modified from Cooks.com)

5 tomatoes, peeled, seeded & chopped
2 (15 oz.) cans tomato sauce
1 can tomato paste
1 onion, chopped
3 cloves garlic, minced
1 small bell pepper, finely diced
12 mushrooms, sliced
2 carrots, shredded or finely chopped
2 small zucchini, shredded or finely chopped
¼ cup red cooking wine
2 bay leaves
1 tsp. black pepper
1 tsp. Salt
½ tbsp. dried basil
½ tbsp. dried oregano
¼ tsp. dried thyme

Add all the ingredients (except for the dry herbs) to a large pot on the stove. Simmer for about 2 hours. Add the dry herbs and simmer for another 1 to 2 hours. For extra flavor and a thicker sauce, stir in ¼ cup Parmesan cheese during last 30 minutes of cooking.

Easy Gazpacho
(from Cooks.com)

1 1/2 pounds ripe tomatoes, peeled, seeded and chopped
3 cloves garlic, minced
1 onion, chopped
1 carrot, chopped
1 small cucumber, seeded and diced
1 green bell pepper, seeded and diced
2 tbsp. chopped parsley
2 tbsp. chopped cilantro (optional)
4 tbsp. chopped fresh basil
Juice of 1 large lemon
Salt and pepper to taste
4 cups V-8 juice

Combine all ingredients, and chill several hours before serving to let flavors mix. Adjust seasonings as needed. For a smoother soup, ingredients can be pureed in a blender or food processor. Can be served hot or cold.

Fresh Tomato Salsa

3 medium tomatoes, seeded and chopped
1 small green bell pepper, chopped
2-3 cloves garlic, minced
¼ tsp. Salt
2-3 tsp. lime juice
2 tbsp. chopped fresh cilantro
½ cup red onions, chopped
1 tbsp. jalapeno chilies, chopped fine

Combine all ingredients in non-metal bowl, and mix well. Cover and refrigerate at least 1 hour to let flavors blend.

Tomato-Watermelon Salad
(from Southern Living Magazine)

5 cups seeded watermelon, cut into small cubes
1 ½ lbs. ripe tomatoes, cut into cubes
3 tsp. sugar
½ tsp. salt
1 small red onion, quartered and thinly sliced
½ cup red wine vinegar
¼ cup extra virgin olive oil
Romaine lettuce leaves (optional)
Cracked black pepper to taste

Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Quick Broiled Tomatoes

2 medium tomatoes
Dijon mustard
Salt and black pepper
Ground cayenne pepper, to taste
3 tbsp. melted butter
¼ cup seasoned dry bread crumbs
¼ cup grated Parmesan cheese

Cut tomatoes in half, and spread each cut side with mustard. Sprinkle with salt, black pepper, and cayenne pepper. Combine melted butter, bread crumbs and Parmesan cheese, and spoon mixture on top of each tomato half. Place under a broiler, and broil until crumbs are browned and tomatoes are tender.