Tomatoes Everywhere!

I had a lot of tomatoes this year and every-time we would go out our 85 year old neighbor slipped two brown  bags of tomatoes in our porch.  We have made green tomato salsa, red tomato salsa, green tomato mincemeat, and stuffed tomatoes.  What a bounty! There always is a plentiful amount of zucchinis this time of  year, although I have had only one from my straw bale garden. One of the nice recipes we used was green tomato salsa and here are the instructions:

Ingredients:

• 1 onion
• 3 cloves garlic
• 8 green tomatoesshopping list
• 2 jalapenos
• juice of 1 lime
• salt

How to make it

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• Preheat the oven to 350 degrees. Put a little olive oil in two baking dishes. Leave the skin of the onion on. Slice it in half and put the onion in the baking dish, cut side down. LEave the peels on the garlic. Slice the tops quarter-inch off the cloves of garlic off. Put the garlic in sliver foil, pour a little oil over the cloves, and close the silver foil. Put it in the baking dish. Place the jalapenos and green tomatoes in the second baking dish. Bake for an hour, until the cut edges of the onion are brown and carmelized, and the garlic is squishy and golden. Bake the jalapenos and tomatoes for twenty minutes, until slightly softened.
• When cool enough to handle, remove the skins from the onions and garlic. Mince the onion into a mushy paste. Chop the tomatoes to small, quarter-inch pieces. (Note: if you are using a blender or a food processor instead of a mortar and pestle, you   can chop the onion and tomatoes very coarsely.) Remove the stems from the jalapenos, slice them lengthwise, and remove the gills and most of the seeds. (Leaving more seeds will make the salsa hotter).
• If available, place all in the ingredients in a matate, a stone mortar and pestle. Or use a blender or food processor. Grind or chop until pureed, though still chunky. Add lime juice and salt to taste.  http://www.grouprecipes.com/16086/green-tomato-salsa.html
• The photos below were taken at the Oxford County Fair.  I thought that they were so pretty I would include them in my blog.

                                                      Stuffed Zucchini
When I need to use up zucchini I make a poultry dressing and hollow out the squash like a boat.  The dressing is whole wheat bread done in a blender so that it is crumbs, add melted butter, and Summer Savory. I press the dressing into the zucchini boat and put a little water in the pan.  Next, I put aluminum foil over everything and bake at 350 degrees until the zucchini is tender.  I developed this recipe myself for zucchini and I also stuff tomatoes with this poultry dressing.  They are tasty done this way.