I guess the USDA National Agricultural Statistics folks failed to count my family in their estimate of how many tomatoes the average Joe or Jane ate in 2011. The numbers they reported are 21.1 pounds of fresh tomatoes per person and 65.2 pounds of canned. As Peter and I go 'round the garden, we are apt to eat a handful (or two) each of those incredibly "Sweet 100's" — and there might be a BLT (heavy on the T) for lunch and certainly lots of tomatoes in our salad.

And I nearly forgot — our absolute favorite summer hors d'oeuvre is a tomato tapenade recipe given to me by my friend Nancy. It is the perfect topping slathered over a chunk of cream cheese and served with a good sturdy cracker (we like Carr's Black Pepper Water Crackers) for spreading. And yes, I am including that wonderful recipe below. Don't pass it by!

I came across a funny little blurb about former President Ronald Reagan, who reportedly refused to eat tomatoes for more than 70 years. (Shades of former President George Bush Sr. and his aversion to broccoli!) It seems little Ronnie had a pal (that may be up for grabs) who was quite the prankster and shared an "apple" with his friend who upon the first bite, realized he'd been had — it was a tomato and not on his favorite list.

Store tomatoes stem-end down (prevents air from entering and moisture from exiting) at room temperature — never in the refrigerator. Tomatoes are an excellent source of Lycopene which is a powerful antioxidant and is believed to be effective against the development of some types of cancer, particularly prostate cancer in men. Tomatoes are an excellent source of vitamins A, C and E and contain potassium, calcium and folic acid.

The tomato is the official state fruit of Arkansas, Ohio, Tennessee, Louisiana and New Jersey and was once thought to be an aphrodisiac. Who knew?

TOMATO TAPENADE

Recipe courtesy of my dear friend Nancy Warren, Spruce Head, Maine.

1/2 cup pitted Kalamata olives

2 tsp. chopped fresh rosemary

2 tsp. chopped fresh oregano

4 cloves garlic, peeled and rough chopped

2 to 2-1/2 lbs. fresh Roma tomatoes, cored, halved and seeded

2 Tbsp. extra virgin olive oil

1/4 tsp. salt

1/4 tsp freshly ground black pepper

Combine olives, rosemary, oregano, garlic, tomatoes, olive oil, salt and pepper in a large bowl and with very clean hands, toss gently to coat. Spread mixture out in a single layer (tomatoes cut side up) on a rimmed sheet pan coated with non-stick cooking spray and place in a preheated

300 F oven for 2 hours 15 minutes. Let cool slightly and transfer to a cutting board. Chop coarsely and season to taste with more salt and pepper and perhaps another drizzle of olive oil. Store in refrigerator, but best served at room temperature.

SANTA FE PASTA SALAD

If you like a real spicy kick, use hot or extra hot salsa in the dressing.

FOR THE SALAD:

1 lb. pasta, cooked according to pkg. directions; drain well (good choices are elbows, rotini or radiatorre)

2 ears fresh corn, cooked and kernels removed

1 can (15 oz.) black beans, drained and rinsed

1 can (2.25 oz.) sliced black olives, drained

3 large tomatoes, seeded and chopped

1 medium red onion, peeled and diced

2 stalks celery, peeled and chopped

2 Tbsp. chopped fresh parsley

2 Tbsp. chopped fresh cilantro

1 avocado, peeled, pitted and diced

FOR THE DRESSING:

1 cup medium spicy salsa

1 cup sour cream (light works fine)

3 Tbsp. mayonnaise (light works fine)

1 clove garlic, peeled and minced

1/4 tsp. ground cumin

2 Tbsp. fresh lime juice

To prepare the salad: Combine pasta, corn, beans, olives, tomatoes, onion, celery, parsley, cilantro and avocado in a large bowl. Set aside.

To prepare dressing: Combine salsa with sour cream, mayo, garlic, cumin and lime juice and mix well. Pour over salad ingredients and toss gently to coat. Season to taste with salt and freshly ground black pepper if desired. Serve at once. Yield: 8 servings. (Salad can be prepared ahead of time and refrigerated, but do not add avocado until just before serving.)

QUICK CAPRESE SALAD

This delicious salad goes together in minutes.

2 lbs. assorted chopped tomatoes

1 lb. cubed fresh mozzarella

1 cup finely chopped celery

1 cup chopped fresh basil

1/3 cup extra virgin olive oil (or less to taste)

2 Tbsp. red wine vinegar

Salt and freshly ground black pepper

Combine tomatoes with mozzarella, celery, basil, olive oil, and vinegar and toss gently to coat. Season to taste with salt and freshly ground black pepper. Yield: 4 servings.

SOUTHERN SCALLOPED TOMATOES

Recipe courtesy “The Pig Kahuna,” my friend Chef Dave Mallari, Portland, Maine.

4 Tbsp. butter

1 cup bread cubes from a baguette

1 medium onion, peeled and chopped

4 slices bacon, cooked until crisp and crumbled

2-1/2 cups rough chopped tomatoes

2 Tbsp. sugar

Dash Tabasco sauce

1 Tbsp. chopped fresh basil

About 1/2 sleeve Saltine crackers, crushed

1 cup shredded sharp Cheddar cheese

Melt butter in a large skillet set over medium heat; add bread cubes and onions and cook 6-7 minutes or until bread cubes are golden brown and onions are tender. Remove pan from heat and add bacon, tomatoes, sugar, Tabasco, and basil. Mix well and then transfer to a 2-quart casserole dish coated with non-stick spray. Cover top with the crushed crackers and bake in a preheated 350 F oven for 30 minutes. Sprinkle cheese over cracker layer and continue baking for 15 more minutes or until golden brown and bubbly. Yield: 4 servings.

ROASTED MARINARA SAUCE

Toward the end of tomato season when the fruits may not be just perfect, this is a great recipe to put them to good use — stash some sauce in the freezer for the winter. Do this on a cool day when running the oven for 7 hours is a good thing!

1 Tbsp. sugar

1 Tbsp. plus 4 tsp. extra virgin olive oil divided use

1-3/4 tsp. dried basil, divided use

1 tsp. dried oregano, divided use

4 lbs. plum tomatoes, cored and halved lengthwise

1 cup water, divided use

1 medium onion, peeled and chopped

3 cloves garlic, peeled and minced

1/3 cup dry red wine

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Combine the sugar, 1 Tbsp. of the olive oil, 3/4 tsp. basil and 1/2 tsp. oregano in a large bowl and mix well. Add tomatoes and toss gently to coat. Arrange tomato halves cut sides up on a rimmed sheet pan coated with non-stick cooking spray. Bake in a preheated 250 F oven for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Puree tomatoes in batches in food processor, straining each batch through a sieve.

Heat remaining 4 tsp. of olive oil in a large saucepan set over medium heat. Add onion, the remaining 1 tsp. basil, the remaining 1/2 tsp. oregano and the garlic; sauté 5 minutes or until tender, stirring often. Add wine; cook 3 minutes or until liquid nearly evaporates. Stir in reserved roasted tomato mixture and the remaining 2/3 cup water; bring to a boil. Cover, reduce heat to simmer and cook 15 minutes, stirring occasionally. Remove from heat; and add salt and pepper. Taste and adjust seasoning if necessary. Yield: 4 cups sauce.