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Spinach, Cherry Tomato, and Feta Pizza
Making pizza at home from scratch isn’t as easy as ordering it to-go, but it doesn’t have to be much harder than that. I recently combined two Food Network recipes (thanks, Rachael and Giada) for an easy dinner that needed only a simple romaine salad to complete. The dough for the extra-crispy crust comes together in minutes with the aid of a food processor, and can be made a day ahead and refrigerated. Vary the toppings to suit you, but I really like this Greek-flavored combo that would be all the better with a scattering of Kalamata olives. – Susan Puckett
Turnrow Tomato-Basil Soup
Turnrow Books in Greenwood, Mississippi, is a magnet for Southern literature aficionados traveling the Mississippi Delta. It’s also a great place for lunch.
Georgia Tomato Sandwiches
How can one improve on the understated elegance of a tomato sandwich? Chef Ford Fry of JCT. Kitchen makes a good argument for just a little bit of fuss with this take on the classic recipe.
Carvel Grant Gould’s Tomato Aspic
For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at Canoe, the upscale Vinings restaurant where she’s worked since it opened sixteen years ago.
Tomato, Goat Cheese, and Basil Cornbread
From Green Market Baking Book by Laura C. Martin. Martin suggests serving this pretty bread with a summer salad. Just before serving, cut each loaf into 1/2-inch slices, place on a cookie sheet, and toast in a preheated, 350-degree oven. Serve hot.
Shrimp and Green Tomato Gumbo
From "New Southern Kitchen: Traditional Flavors for Contemporary Cooks" by Damon Lee Fowler. Here are most of the traditional ingredients of a good seafood gumbo, but with a twist: green tomatoes replace the usual ripe ones.
Meatloaf with Tomato Sauce
From "Mary Mac's Tea Room" by John Ferrell. A very good, hearty meatloaf re-created in Mary Mac's kitchen by Flora Hunter for more than thirty-five years — and it is as popular as ever.
From "Mary Mac's Tea Room" by John Ferrell. Mary Mac's added this dish to the menu in 2009 and it has quickly risen into the top five side dishes ordered. This is, by far, our most requested recipe.