I have a loose vegetarian stew recipe that I have made up that is wonderful in the sense that it is flexible and quick. It does have one constant, in that it has a tomato base. What can I sub the tomato content with? [more inside]
posted by piratebowling on Nov 9, 2009 - 21 answers

I found some tomato plants growing wild in my back yard in February. I transplanted them to a safer location, and now one of them is about five feet tall (and going). Help me identify the tomato variety? [more inside]
posted by jabberjaw on May 29, 2009 - 9 answers

Tomato Filter - As a kid I used to get fresh hand-squeezed tomato juice. It was heavenly. (I lived in a 3rd world country, where vegetables didn't taste like cardboard.) Where can I get very ripe (even if some are close to rotting) tomatoes for cheap or relatively cheap in the S.E. Michigan area? Organic or home-grown would be a definite plus, but I'll take what I can get...
posted by parma on Oct 2, 2007 - 6 answers

I've been steaming a lot of veggies lately, much quicker than cooking them. I usually top them with tomato sauce/mozzarella and some spices. I'm getting kinda sick of tomato sauce, what are some alternative toppings?
posted by parallax7d on May 7, 2007 - 44 answers