Susan Krumm, extension agent in family and consumer science with K-State Research and Extension-Douglas County, provided the following recipes that contain tomatoes.

Green Beans and ‘Toes

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4 ounces fresh green beans

1 fresh small white potato, cubed but not peeled

1/2 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped onion

1 large chopped ripe tomato

1/2 clove minced garlic

Rinse vegetables and let drain. Trim ends of green beans and snap into bite-size pieces. Combine green beans, potato, water, salt and pepper in a saucepan. Cover and boil gently for 15 minutes or until potato is tender. Meanwhile, spray a nonstick skillet with pan spray. Add onions and cook for one minute. Add tomatoes and garlic. Cook for 1 to 2 minutes. Combine mixtures and serve hot. Cover and refrigerate leftovers within 2 hours. Yield: 4 servings.

Garden Chili

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8 ounces ground beef

1/2 cup chopped seeded green pepper

1/2 large chopped onion

1/2 cup chopped celery

2/3 cup red beans, drained and rinsed

1/2 cup sweet corn (fresh, frozen or canned)

1 8-ounce can tomato sauce

1 cup chopped fresh tomatoes

dash of ground black pepper

1/2 teaspoon garlic powder

2 teaspoons chili powder

Brown ground beef in a skilled. Drain fat. Add green pepper, onion and celery. Cook until softened. Add beans, corn, tomato sauce, chopped tomatoes, black pepper, garlic and chili powder. Cook mixture over low heat for 20 minutes. Serve hot. Or serve as a dip for baked tortilla chips, or on a hamburger bun as sloppy joe filling. Cover and refrigerate leftovers within 2 hours. Yield: 4 servings.

Grilled Tomato Kebabs

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24 small tomatoes, such as Cherry, Ping Pong or Yellow Pear

2 teaspoons salad oil

1/2 teaspoon ground black pepper

1 tablespoon fresh (or 1 teaspoon dried) oregano

Six wooden or metal skewers

If you are using wooden skewers, soak them for 30 minutes in cold water before using. Rinse and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins. Place the dry tomatoes in a large bowl. Add oil, black pepper and oregano. Toss to coat tomatoes. Thread 4 tomatoes, spaced at least an inch apart on each of the six skewers.

Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate. Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Serve hot. Cover and refrigerate leftovers within 2 hours. Yield: 6 servings.