Tomatoes are in season. Whether fresh from the garden or picked up at a farmer’s market, here are a variety of recipes to sample before summer turns to fall.



This recipe from Gooseberry Patch’s “5 Ingredients or Less” cookbook is easy to make and can be seasoned to taste with minced garlic, black pepper, fresh chives or thyme.

Tomato-Herb Bake

5 tomatoes, sliced

9-inch pie crust, baked

1 teaspoon fresh chopped basil

3/4 cup mayonnaise

1-1/2 cups grated Parmesan cheese

Arrange tomato slices in pre-baked pie crust. Sprinkle with basil and set aside. Combine mayonnaise and Parmesan cheese and spread over tomatoes. Bake at 400 degrees for 15 to 20 minutes. Serves 8.



This quick and easy recipe for homemade soup is from allrecipes.com.

Garden Fresh Tomato Soup

4 cups chopped fresh tomatoes

1 slice onion

4 whole cloves

2 cups chicken broth

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

2 teaspoons white sugar, or to taste

In a stockpot over medium heat, combine tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend flavors. Remove from heat and run the mixture through a food mill into a large bowl or pan. Discard any stuff left over in the food mill. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.



This recipe from Shirley Conley is from Itasca West Recreational Area’s collection “North Country Cooking.”

Autumn Soup

1 pound ground beef

1 cup chopped onion

4 cups water

1 cup diced or sliced carrots

1 cup diced celery

1 cup potatoes

2 teaspoons salt

1 teaspoon Kitchen Bouquet

1/4 teaspoon pepper

1 bay leaf

1/8 teaspoon basil

6 tomatoes or 28-ounce can of tomatoes

Brown meat and drain fat. Add onions and cook until tender. Stir in remaining ingredients, except for tomatoes. Heat to boiling and simmer for 20 minutes. Add tomatoes, cover, and simmer until vegetables are tender, about 10 minutes.



This recipe by Marilyn Miller is from Itasca Mantrap Electric Company’s 75th anniversary cookbook. Serve with salad and bread for a light lunch or dinner.

Stuffed Tomatoes

4 large tomatoes

1-3/4 cooked wild rice

4-6 ounces diced Canadian bacon

1/3 cup chopped walnuts

3 tablespoons light mayonnaise

1/2 teaspoon salt and pepper

1/4 cup fresh parsley, chopped

Cut tops off tomatoes and clean out inside, discarding seeds. In microwave, heat cooked wild rice for 2 minutes. Stir in Canadian bacon and cook 1 minute longer. Stir in all other ingredients and scoop into each tomato.



Overnight Layered Salad

1 head lettuce, chopped

1/2 cup chopped green onion

1 cup chopped celery (2 medium stalks)

4-1/2 ounce can water chestnuts, drained and sliced

10 ounces uncooked frozen peas, drained

2 medium tomatoes, diced

Place lettuce in a 9-by-13-inch pan and layer with remaining salad ingredients.

Dressing:

2 cups mayonnaise

1 teaspoon seasoned salt

1/4 teaspoon garlic powder.

Combine dressing ingredients and spread over salad.

Topping:

1/2 pound cooked bacon, diced or 3/4 to 1 cup bacon bits

3 hard-cooked eggs, chopped

Parmesan cheese

Top dressing layer with bacon, eggs and Parmesan cheese. Refrigerate overnight. Serves 10-12.