Tomatoes are one of the few foods that can be canned and actually remain tasty and similar to their fresh counterparts. There’s no reason not to employ them for most tomato based sauces. Canned tomato puree is tomatoes that have been cooked and strained. Tomato paste is made from tomatoes that have undergone extended cooking, thus intensifying their concentration.

Some recipes call for peeled fresh tomatoes. To peel tomatoes make a little X with a knife on their south pole. Then plunge them into boiling water for 30 seconds. The peels should come right off.

SUN-DRIED TOMATO VINAIGRETTE

3 sun-dried tomatoes in oil
1 small shallot
1 oz. red wine vinegar
One tablespoon of chopped herbs of your choice, (basil, oregano, or parsley)
Salt and pepper to taste
3 oz. extra virgin olive oil
Combine all of the ingredients except the oil in a food processor and process until they are finely blended. Then with the processor running, slowly add the oil in a slow stream until completely incorporated. Try this vinaigrette on salads and grilled vegetables.

STUFFED TOMATOES

4 beefsteak tomatoes
¾ cup breadcrumbs
¼ cup grated Parmesan or Romano cheese
4 garlic cloves, minced
4 tablespoons chopped parsley
Extra virgin olive oil as needed
Salt and pepper to taste

Preheat the oven to 375. Cut the tomatoes horizontally near the top to create an opening. With a teaspoon, scoop out the seeds. Salt the inside of the tomatoes liberally and turn them upside down on paper towels for 15 minutes or so to drain. Mix all of the stuffing ingredients except the olive oil. Once the dry ingredients are combined add the olive oil until the bread crumb mixture is thoroughly moistened. Fill the tomatoes and place them in an oiled baking dish. Drizzle additional oil on the tops of the tomatoes. Bake for 5-10 minutes or until the filling is golden.