"This recipe has been in my family for years, the tomato soup is great, plus it can double as juice, so you can use it in many dishes all winter. Serve it as is, freeze it or can it!"

"This is a recipe I made up because I really wanted some salsa and tortillas; however, I was out of salsa. Tomato and celery along with some other ingredients are sauteed in oil and then simmered in tomato juice. It's a quick fix when you have no salsa. Warm tortilla chips go well with this salsa. Just pop some chips in the oven under the broiler for a few minutes until lightly browned."

Since I don't like salad dressing, I created this simple salad. Not only is it yummy but it is better for you since the only dressing it does have is the one it creates. After we finish eating the veggies, I like to strain the seeds out of the juice and use it as a salad dressing substitute on a green salad. Since you make it in a bowl with a sealable lid, it is great for picnics or potlucks. The prep time also includes refrigeration time.

From Saad Fayed, Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.

When preserving ripe tomatoes, it's\r\nimportant to add bottled lemon juice to\r\nmake sure the mixture is safe for canning.\r\nBottled lemon juice is used instead of\r\nfresh because it has a consistent acidity.\r\nWe prefer the flavor of organic; look for it\r\nat natural foods stores.\r\n

Fresh vegetables combined with citrus juice and jalapeño chile give this salsa a wonderfully refreshing flavor. The cooking time is actually chilling time. Prep:20m

A delicious green bean salad from Cooking LightThe beans can be blanched and cooled up to a day ahead.The salad can be tossed several hours ahead, but do not add salt until serving as it will cause the tomatoes to release their juice. Prep:10m

A good juice to enjoy if you are on a weight loss programme.