Chili Sauce by Salad Foodie

Chili sauce is one answer to that bumper tomato harvest. The perky piquant sauce can compliment many classic recipes like meatballs, meatloaf, cutlets, chops, tenders, eggs, potatoes, etc. This recipe is from Ball Blue Book of Canning (2010) and is what I’d deem a standard chili sauce for a wide variety of family uses. It is not…

Zesty Salsa for Canning by Krista Goben

Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.

Vietnamese Tomato Soup by Navaneetham Krishnan

meatless soup speaks about the bold Vietnamese flavors.

Green tomato muffins by Micheline

Your green tomatoes will not have time to ripen. Use them to make these delicious, healthy muffins your whole family will love.

Salsa by miansari66

Salsa is a very tasty and tangy tomato sauce. Try my this recipe and enjoy.

Tomato filled with sardines in olive oil. by Aherrera

Mercedes' green tomatoes cake by Micheline

This is a great cake recipe to make at the end of summer when green tomatoes are plentiful. This is one of the most delicious cake I have ever eaten.

Homemade Salsa to be canned, or served fresh by Salad Foodie

A perfect solution to summer's finale of Roma tomatoes is this canning salsa recipe. Although paste (Roma) tomatoes are the preferred variety, slicing tomatoes will work but if they are, I recommend these changes: seed them and if needed, add a few additional minutes cooking and stirring time to reduce the mixture and achieve…

Spicy Salsa by April Phillips

This is a favorite in our household and amongst friends. Super easy to make!

Chipotle Black Bean Salsa by Kerri Bishop

This is a very yummy and healthful salsa. It is low in calories, low in fat, and the beans add protein.

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Baked Green Tomatoes by Kenny Bass

These baked green tomatoes are wonderful this time of year before the frost or freeze kills them. Harvest your green tomatoes now.