OFFICIAL LONG WIND TOMATO RECIPE  
Buy at least 1 lb. Long Wind tomatoes
Wrap them in a plain wrapper
When the rest of your family leaves the house take out tomatoes.
Slice tomatoes
Add a dash of salt or a splash of salad dressing (optional)
Indulge yourself in one of the heavenly pleasures of summer        
MARINATED TOMATO SAUCE   
Ingredients:
3 ripe tomatoes
1/4 cup olive oil
1/2 tsp salt
12-15 leaves of fresh basil
lots of fresh black pepper
1 large clove garlic, minced
1/2 lb. mozzarella cheese, in small cubes
 
Cut tomatoes into 1 inch cubes
Using a heavy knife or cleaver, mince the fresh basil leaves
Combine all ingredients in a bowl and let stand at room temperature for about 1 hour before cooking pasta
Cook 1/2 lb. pasta in plenty of boiling water to your desired texture.
Drain pasta, transfer to a serving bowl, and immediately add room temperature sauce
Toss briefly and serve promptly
Makes 3-4 servings
 

THE WOMACHWICH   
Here is what I like to make with fresh, out of the garden tomatoes.
First, take some bread and toast it, then spread MiracleWhip® on each slice, and then cut up a tomato, and put it on the toast, as many as you like, then, even add a slice of ham lunch meat, or any kind, if you like, for a good lunch, if not it makes a good quick breakfast. Put it together, and eat. You can add other types of sauces, if you like too, mayonnaise, or horseradish, etc, all up to you; even add lettuce, that makes it wonderful. Enjoy!      [submitted by Julie Womach]
FRESH TOMATO SOUP   
Take half a can, or six large fresh tomatoes; stew until you can pass through a course sieve. Rub one tablespoonful of butter to a cream with one tablespoonful flour or corn starch. Have ready a pint scalded milk, into which stir one-half salt spoon of soda. Put the strained tomato into the soup pot; add the butter and flour, after having heated them to almost frying point; let come to a good boil; add just before serving; season with a little pepper, a lump of loaf sugar, a dust of mace and a teaspoon of salt.
CREAMY TOMATO SOUP.    
One quart canned tomatoes, one quart of water, a few stalks of celery; boil until soft. Return to stove, and add three-fourths of a teaspoon of soda and allow to effervesce; then add the liquid from one quart of oysters, one quart boiling milk and one cup of cream. Salt, butter, and pepper to taste. Boil a few moments and serve.
TOMATO PIE   
Ingredients :  6 ripe tomatoes and 1 pie crust
Directions : Cook crust according to the directions on the package. Crush tomatoes and spread in crust. Bake in 375 deg. oven for 15 min and enjoy!       [Recipe submitted by Velma Farmer]
 
HOT TOMATO   
Mash up tomatoes, add lots of curry powder, mix well, cook until black. Serve hot and sprinkle with pepper.  Serve hot? What other way would there be!!     [Recipe submitted by Kenn Jardine]
 
MA SHERRY   
Here's what I do.
Cut some tomatoes them up into bite size chunks.
Rip up as much basil leaves as you want and throw them in with the tomatoes.
Chop up as much garlic as you want and throw it in there too.
A little olive oil, a little lemon juice and some salt & pepper.
(I've put it some rosemary too and it was pretty nice, but you don't have too.  When I'm in a really fancy mood, I'll buy some of those tiny mozzarella balls in the whey watery stuff, cut them in half and throw them in too.)
Gently mix it together and let it sit in the fridge for at least 2 hours.
This has become my thing to bring to all the summer time parties. Not that I go to many, but when I do this is what I am asked to bring.  Sorry there are not measurements, but there never are in my busy house. (5 kids)
It just all depends on your taste. Enjoy.    [Recipe submitted by Sherry Sardi]
TOMATO SALAD FROM AMSTERDAM   
1 cup cherry tomatoes
3/4 cup mini mozzarella cheese balls
1 bell pepper
1/2 cup corn
Italian dressing
julienne bell pepper, canned corn works great, put them all together (add artichokes if you are feeling fancy), top with Italian dressing and refrigerate.     [Recipe submitted by Christine]
SWEET RELISH   
2 quarts green tomatoes (3 1/4 lbs)
4 large onions
6 green bell peppers*
Cut up and grind together. Drain thoroughly. (I hand squeeze out the liquid).
Sterilize jars.
Mix up the following brine:
1/2 Tablespoon celery seed
1 Tablespoon mustard seed
1 Tablespoon turmeric
1 Tablespoon salt
2 cups cider vinegar
2 cups sugar.
Bring to a boil.
Add the vegetables.
Simmer for 30 minutes
Fill sterile jars with cooked vegetables to 1/8 inch from the top. Seal. Invert for 5 minutes, keeping away from drafts. Check for seal.
*for extra taste I may add a few jalapeno peppers--or habaneras if you really like your relish kicked up a notch!
[Recipe submitted by Alice]