Tomato Feast: My Version of Tex-Mex Tomato Goodness

This is "my version" of tex-mex because I'm not from Texas or Mexico and so I can't speak authoritatively on either culture's food and use of tomatoes. Maybe none of these recipes would be accepted in any sort of proper tex-mex application. I don't know, but I do know that they're good and perfect for all the surplus tomatoes my garden produces in August.
Caution: this is not date food. This is messy, gooey, all over your plate, garlicky strong food. I guess you could leave out the garlic... but what date is worth that?

Spicy Grilled Cheese Dip: adapted from Llewellyn's Herbal Almanac for the Year 2000, page 50.
1 pound grated cheddar cheese
1 carton sour cream
3 cloves crushed garlic
1 chile, finely chopped
1 red onion, finely chopped
2 tomatoes, chopped + 1 tomato for garnish.
1 bunch fresh cilantro (coriander, washed, stemmed, and minced
Avocado slices
Tortilla Chips
Mix the cheese, sour cream, garlic, chile, and half the onion.. Bake in a greased dish in a 350 degree oven until melted, stirring occasionally. When melted, add the tomato and half the cilantro and put under the broiler in the oven until bubbling. Watch carefully so the cheese does not scorch. Remove from the oven and sprinkle with the remaining onion and cilantro. Garnish with tomato and avocado slices. Serve immediately with tortilla chips.

Of course, if you're going to have dip and chips, you need two kinds of dip. Here's the one you need to make to go with the hot cheesy goodness.
Homemade Salsa
5 large tomatoes, coarsely chopped
1 bunch fresh cilantro, washed, stemmed, and minced
1 yellow onion, finely chopped
2 - 4 jalapenos, finely chopped (use more for more heat)
5 cloves of garlic, minced (about 1 tablespoon)
1 tablespoon worcestershire sauce
Juice of 1 lime
Salt and Pepper to taste

If you want a smoother salsa, puree the chopped tomatoes to your desired consistency. I like to get them to a kind of pasta-sauce level of liquidity. Pour the pureed tomatoes into a large bowl and stir in the cilantro and chopped onion. (Note: do not puree onion. If you thought it made your eyes water just to chop an onion, imagine flinging those irritating gases through the air via blender power. Trust me on this.) Add the jalapenos and garlic, worcestershire and lime juice, and taste. Add salt and pepper as needed. Sometimes we throw in a dash of hot sauce or a teaspoon of cumin. Serve immediately with tortilla chips, or refrigerate in a tightly covered container until ready to use.

Now you're set on your appetizers; it's time for the main course. This is easy.
Summer Fajitas
10 large flour tortillas
The meat of your choice: good beef, chicken, or shrimp. Or a combination. Figure about 1/4 pound per person. Alternately, you can skip the meat altogether and just make a bigger batch of the rest of the fajita goodies.
4 large bell peppers (any color)
4 large onions
4 large tomatoes
A fajita seasoning mix or make your own: combine 1 tablespoon cumin with 1/2 tablespoon black pepper, 1/2 tablespoon salt, and 1/2 tablespoon dried powdered garlic.
Cut the meat into bite-sized chunks or strips.
Wash the peppers and onions and cut into strips. Wash the tomatoes and cut into chunks.
Heat about 2 tablespoons of oil in a large skillet or saute pan. When hot, add the meat (watch for popping oil); you'll need to be turning it pretty quickly. Sprinkle it with seasoning while it's cooking. When it's cooked through, use a slotted spoon to remove it to an oven-safe dish. Cover and place in a warm oven. At this point, wrap the tortillas in foil and put them in the oven, too.
Now throw your peppers and onions into the saute pan. Sprinkle with additional seasoning. Add a little extra oil, if needed. Cook until just tender, then add the tomatoes and cook, stirring, for about 2 minutes. Remove from heat.
Pull out your meat and tortillas and serve with the bell pepper mix as well as the fajita toppings of your choice: shredded lettuce, grated cheese, sour cream, salsa, lime wedges.

Eat. Enjoy.

Image Credit: CorrieB.