A small selection of the multitude of possibilities for using tomatoes – from The Vegetarian Planet by Didi Emmons.

Tomato, Corn and Black-Bean Gazpacho

3 ears of corn, shucked

½ cup coarsely chopped onion

7 medium round tomatoes or 14 plum tomatoes

2 slices of bread, toasted or left out to dry for a day,

then cut into ½-inch squares

1 ½ cups cooked black beans or 1 15-ounce can

3 TBL minced onions

3 TBL lime juice

1 TBL olive oil

3 scallions, green part only, minced

1 tsp salt

½ tsp black pepper

¼ cup chopped cilantro

1 ½ cups water

1 jalapeno pepper, minced, seeds included (optional)

Bring 3 quarts of salted water to a boil. Drop in the corn and boil for 2 minutes. Drain and rinse with cold water then cut the kernels off the cob. In a food processor, combine the ½ cup chopped onion, tomatoes and bread. Run the machine in short spurts until the ingredients are pureed. Transfer to a large bowl. Put the beans in a strainer and rinse well with cold water.  Add to the pureed ingredients the beans, minced onion, lime juice, olive oil, scallions, salt, pepper and 3 TBL of the cilantro. Add the corn kernels and the water. Stir well and adjust seasoning if desired. Add jalapeno if you like a little heat.  Serve soup well chilled, garnished with remaining cilantro.

It will keep up to 4 days, covered in the refrigerator.

Tomato-Raisin Chutney

1 TBL canola or other vegetable oil

3 cups chopped onion

1 tsp fennel seeds

1 tsp ground coriander seeds

3 pounds tomatoes

(about 15 plum or 8 medium round)

1 cup apple cider vinegar

1 cup sugar

½ tsp salt

2 ¼ cup raisins

1 cup chopped walnuts, lightly toasted (optional)

In a large saucepan, heat the oil over medium heat. Add the onions, and saute them, stirring occasionally, for 15 minutes or until they begin to brown. Add the fennel seeds and coriander, and cook for another 2 minutes. Add the tomatoes, vinegar, and sugar. Simmer for 1 hour. In a blender or food processor, or with an immersion blender, blend the chutney, leaving it a bit chunky if you prefer it that way. Stir in the salt, the raisins and, if you like, the walnuts. Let the chutney cool, then seal it in a tightly lidded container and refrigerate. The chutney will keep for 3 weeks.

Note: This chutney is delicious with eggs in the morning, or with rice and curried vegetables.

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