Keep that bumper crop of tomatoes coming

Here are some tomato recipes for use with heirlooms or hybrids.

Heirloom tomato sauce

1/2 cup olive oil

1 medium onion, chopped

1 cup sliced fresh mushrooms

3 pounds ripe heirloom tomatoes, peeled

3/4 cup red wine

2 garlic cloves, mashed

1 tablespoons fresh minced oregano

1 tablespoon minced fresh basil

2 teaspoons sugar

1/4 cup freshly grated Parmesan cheese

Salt and pepper to taste

In skillet, heat 2 tablespoons of olive oil and sauté; onions until translucent. Set aside. In another skillet heat 2 more tablespoons of the oil and sauté; mushrooms until soft. Heat remaining oil in large pot and add the tomatoes. Simmer over low heat, breaking up the tomatoes with a spoon. Add the onion, mushrooms, garlic, oregano, basil, sugar and cheese and simmer slowly for 2-3 hours. Stir once in awhile. Season with salt and pepper. This sauce can be doubled and tripled and poured into glass jars or freezer containers and frozen.

Fresh garden salad

5 heirloom tomatoes

1 green pepper

1 small red onion

2 ribs celery

1 cucumber, thinly sliced

1 cup cider vinegar

1/2 cup vegetable oil

1 cup sugar

1 tablespoon fresh basil, chopped

1 teaspoon salt

1/8 teaspoon pepper

Chop tomatoes, green pepper, onion and celery into 1-inch pieces. Cut the cucumber into pieces. In small bowl combine dressing ingredients and then pour over the vegetables. Toss gently. Refrigerate, covered, several hours or overnight. Before serving either drain the liquid off or serve with a slotted spoon.

Tomato bisque

3 tablespoons butter

1 medium onion, chopped

1 garlic clove, minced

2 pounds fresh ripe tomatoes, peeled and coarsely chopped

5 leaves fresh basil torn into pieces

1 spring thyme, leaves only

1 teaspoon salt

2 tablespoons red wine

Fresh pepper to taste

1 cup half-and-half

1/4 cup grated cheddar cheese

In pot melt the butter over low heat. Add onion, celery and garlic and sauté; about 10 minutes. Do not brown. Add tomatoes, basil and thyme leaves, salt, wine and pepper. Simmer 20 minutes. Puree the mixture in batches in a blender. Return to the pot and add the half-and-half. Reheat but do not boil. When serving sprinkle a little of the cheese on the top.

Heirloom tomato salad

4-5 medium to large heirloom tomatoes in mixed colors, sliced

1/2 red onion, thinly sliced into rings

1/2 cup kalamata olives, halved and pitted

4 garlic cloves, 2 minced, 2 chopped

2 tablespoons extra virgin olive oil

4 tablespoons balsamic vinegar

In large bowl combine all ingredients and mix gently. Transfer to a shallow serving bowl and cover with plastic wrap. Let stand at room temperature 1-2 hours before serving.

Holly Ebel of Rochester is a free-lance writer.