1.   At any rate, Henderson saw our recipes this summer for using green tomatoes and sent along another one that she likes.

2.   For convenience, this recipe uses tomatoes that are packed in oil, but you can substitute dried tomatoes.

3.   He said he uses crushed tomatoes, cilantro, sauteed onions, salt and a little bit of brisket.

4.   I use red tomatoes in the relish, for their more assertive flavor, which stands up to the jalapeno, and for a contrasting color.

5.   I like to use chopped tomatoes with their juice for liquid, but you can use a little stock instead, or just rely on water.

6.   If using fresh tomato pieces, divide them between the skillets, and add cup of water to each skillet.

7.   If you are using canned tomatoes, stir them, liquid and all, into the soup.

8.   If you have the time and inclination, you certainly can use fresh tomatoes, peeled and dumped in, instead of canned.

9.   In recipes calling for tomato pulp, use fresh tomatoes in season, peeled if necessary, juiced, seeded and diced.

10.   Its next trials will use tomatoes ground into powder and then turned into a paste or juice by adding water.