BLACK-EYED PEAS, TOMATO AND FETA -- Toss cooked peas, chopped tomato, marjoram, parsley, scallions, feta cheese and black pepper with lemon vinaigrette dressing

CHICKEN LIVERS AND TOMATOES -- Sauté chopped red peppers, onions and garlic in oil; add chicken livers, sliced tomatoes. and salt. When the livers are done, serve over rice.

Collards and Tomatoes -- Add chopped, drained canned tomatoes to greens torn into bite-sized pieces and wilted in a large pan. Season with basil, oregano and rosemary. and cook until greens are tender and hot. Use tomato liquid as you will.

CURRIED TOMATO SAUCE -- Cook onion, garlic, ginger root, curry powder, cumin and chopped tomatoes about five to ten minutes. Add chopped fresh coriander and season. Serve over tomato or spinach Fettucini

Diced beef, tomatoes --Melt butter in oil, add rosemary, bay leaves, sage, black pepper. Dice beef fairly fine, brown in the flavored oil, and then add chopped tomatoes. Cook just until the meat is tender. Serve over rice or pasta.

GRAPEFRUIT, SHRIMP AND TOMATOES -- Combine a couple cups of grapefruit and orange juice with chopped red onion; a few teaspoons of seeded, chopped jalapeno; a heaping cup of cilantro; a quarter cup of brown sugar, and some coarse salt and bring to boil in pan. Simmer 5-10 minutes , strain and chill liquid. Pour some of marinade over shrimp, reserving some for stew. Make stew with chopped tomato, red potatoes, minced red onion, and chopped cilantro cooked in reserved marinade. Boil and reduce then add grapefruit and orange sections. While sauce is cooking, remove shrimp from marinade and grill . Serve on bed of rice.

GREEN TOMATO PIE -- Combine chopped green tomatoes, grated lime peel and ginger root, cinnamon, nutmeg, currants, golden raisins, shredded coconut, a few spoonfuls of honey and a half cup whole wheat flour. Fill a whole wheat pie crust with mixture and sprinkle top with mixture of flour, butter, chopped pecans, maple syrup and shredded coconut. Bake about an hour.

SAUTÉED CHERRY TOMATOES -- In hot pan, sauté tomatoes in butter, tossing and sprinkling with a bit of sugar. Don't let skins split.

SCALLOPED TOMATOES -- Layer a mixture of Canadian bacon, onion, basil, parsley and bread crumbs with sliced tomatoes in a buttered casserole, finishing with crumbs. Dot with butter and bake until brown.

STUFFED TOMATOES -- Fill scooped out tomato with egg salad, crab meat, tuna or shrimp salad, chicken or turkey salad, pasta salad, marinated beans or vegetables, scrambled eggs, or sautéed mushrooms. Fill and broil tomato stuffed with bread crumbs and cheese; mashed potatoes; rice and fish, meats or vegetables; or a mixture of bread cubes, pine nuts, golden raisins, parsley and anchovies, if desired.

TOMATO AND DUMPLING SOUP -- Sauté onions, garlic and tomatoes until soft. Add chili powder and some flour to thicken, then add vegetable stock, tomato juice and/ or water. Puree mixture then simmer about half an hour. Make dill dumplings and drop into soup. Serve with parsley and grated cheese

Tomato and Eggs -- Bake hollowed tomato halves seasoned with garlic butter in a hot oven. Top them with eggs scrambled with cream, to which a bit of grated cheese and parsley has been added.

TOMATO AND LIME SOUP -- Cook sautéed onions, garlic, chiles (if desired), cumin and oregano with lots of chopped fresh tomatoes. Add vegetable stock and simmer. Add lime juice to taste and top with grated cheese and crumbled tortilla chips.

TOMATO CREAM SAUCE -- Sauté shallots and garlic, add plum tomatoes and thyme. When thick, strain and whisk in half-and-half or heavy cream, nutmeg, chervil and sundried tomatoes. Good with eggs or pasta.

TOMATO MAYONNAISE -- Blend egg, lemon juice, dry mustard, cayenne, diced tomato, basil or parsley and peanut oil until smooth. Good over chicken, fish, sliced tomatoes or other vegetables, served at room temperature

TOMATO PUDDING -- Combine sautéed onions and fresh basil, can of crushed tomatoes, cubes of bread and a touch of sugar. Spread in greased casserole, sprinkle with bread crumbs, dot with butter and bake in slow oven about half an hour.

TOMATOES IN SALADS: -- Chopped or sliced tomatoes with grated mozzarella cheese or mozzarella balls, oregano and black pepper, drizzled with olive oil and balsamic vinegar. Serve over bed of greens or on top of toasted slabs of bread, if desired. -- Tomato chunks, chicken, chives and mustard vinaigrette. -- Cherry tomatoes, chickpeas, lemon juice, garlic and thyme. -- Cherry tomatoes, baby corn, cauliflower florets, minced scallions, parsley and curry powder, tossed with vinaigrette dressing. -- Tomatoes, scallions, fresh mint leaves, grated ginger root, lemon or lime juice and mustard vinaigrette. --Toss garlic sautéed Italian bread cubes and chopped tomatoes, pressing and releasing some of juices into bread. Mix with olive oil, lemon juice or vinegar, and basil or parsley. -- Cherry tomatoes, crumbled bacon, iceberg and romaine lettuce, shredded Jarlsberg cheese, grated Parmesan and toasted slivered almonds all tossed with vinaigrette dressing. -- Marinate cherry tomatoes and honeydew and/or cantaloupe melon balls in olive oil, lemon juice, basil and chives mixture. Top red leaf lettuce with melon and tomatoes and thin slices of smoked ham, rolled up. -- Roasted green, red and yellow bell peppers, mozzarella cheese, and sundried tomatoes garnished with fresh basil leaves and drizzled with vinaigrette dressing. -- Make a tomato-tarragon dressing by blending fresh peeled and seeded tomatoes, Dijon-style mustard, fresh tarragon, tarragon vinegar and olive oil, then stirring in minced shallot.

TOMATO WITH CORN AND OKRA -- Cook okra slices, chopped onion, corn kernels, chopped green pepper and diced tomatoes in bacon fat, adding a bit of sugar and Tabasco sauce. Simmer until vegetables are tender and sprinkle with crumbled bacon, if desired.

TOMATOES AND CUCUMBERS WITH YOGURT -- Combine diced tomato, cucumber, scallion, fresh mint, and plain yogurt. Chill and serve with fruits or vegetables or spicy dishes

TOMATOES AND GREEN BEANS -- Toss fresh chopped tomatoes and steamed green beans with basil pesto or sundried tomato pesto.

TOMATOES AND PASTA -- In pan, heat cherry tomatoes briefly in oil then stir in cooked pasta shells and fresh arugula. Heat through and serve with shaved Parmesan

TOMATOES AND PEPPERS I -Sauté sliced onion in bacon fat or oil, then add chunks of green pepper and tomato and season with cinnamon, cloves and brown sugar. Cover and simmer until peppers are tender.

TOMATOES AND SOUR CREAM, BROILED -- Mix sour cream, brown sugar, and Dijon-style mustard and spread over thick tomato slices. Broil until topping begins to brown.

YELLOW TOMATO SAUCE FOR FISH OR CHICKEN -- In pan, sauté minced sweet onions, garlic and bay leaf; add ground fennel seeds, white wine and pureed yellow tomatoes and simmer until heated through and fragrant. Serve over poached fish or chicken.

YOGURT AND TOMATO CHEESE-- Make yogurt cheese by letting four cups of plain yogurt drain in paper towel lined strainer overnight. Combine the yogurt cheese with minced garlic, chives and dill and fold in chopped tomatoes. Serve as spread or filling for omelet.