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You say Tomato, I say Tomahto!

The past couple weeks have been rainy, cold, warm and sunny, which means it must be November in Wisconsin and time for a new Harvest of the Month item too! You may have guessed it from the title that Tomatoes are in the spotlight this month. Tomatoes, the fruit that is often mistaken for a vegetable, (except for culinary purposes) is used across many cultures and therefore in many tasty dishes. With Thanksgiving coming up in just a few short weeks, we have provided you with a few new ideas of what to share with your family this Thanksgiving season.

Bake Parmesan Tomatoes eatingwell.com
Serves 4

4 tomatoes, halved horizontally
¼ cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
¼ teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.


The Great After Thanksgiving Turkey Enchiladas yummly.com
Serves 6

3 tablespoons vegetable Oil
1 ¾ cups finely chopped onion
28 ozs enchilada sauce
5 plum tomatoes (finely chopped)
1 ½ teaspoons chilies (finely chopped)
1 cup fresh cilantro (chopped)
3 cups cooked turkey (coarsely shredded
2 cups Monterey jack cheese (grated)
¾ cup sour cream
12 corn tortilla (5 to 6 inch)
Tomato sauce (spicy)

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 ½ cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes, and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in ½ cup cilantro. Season sauce with pepper. Mix turkey, 1 ½ cups cheese, sour cream, ¼ cup onions and ½ cup cilantro in bowl. Season with dash of salt and pepper.

Preheat oven to 350° F. Heat ½ cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread ½ cup sauce in 13x9x2-inch glass baking dish. Spoon ¼ cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 ½ cups sauce over enchiladas. Sprinkle with ½ cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce seperately.

Enjoy!