Thanks to everyone who submitted tomato-related recipes for this month's Racine County's Recipe Box feature. Some of those recipes are featured below.

Next month our theme is apple desserts.

We'll feature some of the submitted recipes in a cover story for the Food section in October; all submitted recipes will be available for readers in our online recipe database.

How to submit your recipe

Go to: http://www.journaltimes.com/food and click on the link to add a recipe. Or click here to go directly to the page to submit your recipe.

Fill in the fields. (Important: be sure to check the box to indicate this is a Recipe Box recipe).

Attach a photo of yourself and of the finished recipe, if you'd like.

You may also submit your recipe by mailing it (and a photo of yourself) to: Racine County's Recipe Box, The Journal Times, 212 Fourth St., Racine, WI 53403.

Please include a phone number where we may contact you if we have questions. If you'd like your photo to be returned, please include a self-addressed, stamped envelope.

Questions? Contact Features Editor Ann Walter at awalter@journaltimes.com or (262) 631-1727.

This month's featured tomato-related recipes are:

Tomato-French Bread Lasagna

1 lb. ground beef

½ cup chopped onion

1/3 cup chopped celery

1/3 cup chopped red or green pepper

2-3 cloves garlic, crushed

14 slices french bread ½-inch thick

4 large tomatoes sliced ½-inch thick

1 tsp. basil (fresh - dried will work)

1 tsp. parsley (fresh - dried will work)

1 tsp. oregano (fresh - dried will work)

1 tsp. rosemary (fresh - dried will work)

¾ tsp. salt

½ tsp. pepper

2 tsp. olive or vegetable oil (divided)

3 Tbsp. butter

3 Tbsp. flour

1½ cup milk

1/3 cup grated parmesan cheese

2 cups (8 oz.) shredded mozzarella cheese

Directions: Brown meat, onion, celery, green peppers and garlic. Toast bread, line bottom of a 9-inch-by-13-inch pan with 10 slices. Top with ½ of meat mixture and ½ of tomatoes. Combine seasonings, sprinkle ½ over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over the top. Repeat layers of meat, tomatoes, seasonings and oil. Melt butter, stir in flour until smooth. Gradually stir in milk, bring to a boil. Cook until thickened and bubbly, about 2 minutes. Remove from heat and stir in parmesan cheese. Pour over casserole, top with mozzarella cheese. Bake uncovered at 350 degrees for 40-45 minutes or until bubbly and cheese is golden brown.

I serve this as a main dish along with a salad and hot garlic bread.

Submitted by: Karen Schmidt

Wilber's Summer Salsa (Fresh low-fat salsa)

6 large tomatoes de-seeded and diced

½ cup chopped sweet onion

¼ cup chopped green pepper

½ tsp. finely chopped jalapeño (optional)

¼ tsp. finely chopped clove garlic or ½ tsp. garlic powder

2 small cucumbers diced

16 oz. can chopped black olives

½ cup chopped cilantro-stems removed

2 Tbsp. olive oil

3 tsp. vinegar

1 tsp. salt

Directions: Prepare above ingredients, combine and chill for one hour. Serve with tortilla chips and a light beer (just as Wilber would have done).

Submitted by: Cindy Woelfel

# of Servings 4

Prep Time 30 min. plus 1 hr. chilling time Cook Time n/a

Green Tomato Cake

2¼ cup sugar

1 cup oil or shortening

3 eggs

2 tsp. vanilla

3 cup flour

1 tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. nutmeg

1 cup nuts

1 cup raisins

2½ cup diced green tomatoes

coconut (optional)

Directions: Preheat oven at 350 degrees. In bowl beat sugar, oil, eggs, and vanilla until smooth and creamy. Sift together flour, salt, baking powder, cinnamon and nutmeg. Blend well. Stir in nuts, raisins and tomatoes. Pour into 9-inch-by-13-inch greased pan. Bake one hour until toothpick comes out clean.

Submitted by: Sharyn Chase-Hintz

Green Vegetable Casserole

1 cup slivered almonds

¼ lb. bacon, cut into 1-inch lengths

1 lb. zucchini squash, sliced

1 lb. eggplant, diced

1 large onion, cut into wedges

1 Tbsp. flour

1 tsp. minced garlic

2 cup diced fresh tomatoes

(or a 1 lb. can, undrained)

1½ tsp. salt

¼ tsp. pepper

1 Tbsp. chopped fresh basil (or 1 tsp. dried)

6 oz. sliced Swiss cheese

Directions: Saute almonds with bacon in 10-12 inch skillet. When almonds are lightly roasted and bacon crisp, remove from skillet with slotted spoon. Add zucchini, eggplant and onion to skillet; cover and cook over medium low heat for 15 minutes, stirring often. Mix in flour, then add tomatoes, breaking up with spoon into chunks. Stir in garlic, pepper, salt, basil. Layer vegetable mixture, almonds, bacon and cheese slices in 2-quart baking dish, ending with bacon and almonds on top. To serve immediately, bake uncovered in preheated 400-degree oven, 15-20 minutes. To serve later, cover and refrigerate. To heat, uncover and bake in 400-degree oven for 30-35 minutes. Note: If you don't use bacon, use 3 Tbsp. vegetable oil instead.

Submitted by: Luan Wells

# of Servings 6

Prep Time Putzy, but good! Cook Time 15-20 minutes