Do you have a gazillion tomatoes from your garden?  Did you pick up more tomatoes than you should have at the farmers market?  This recipe is a family favorite for those super sweet vine ripened tomatoes.

8 firm ripe tomatoes
1/4 c chopped parsley
1 clove garlic, crushed
1 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 c oil
2 Tbsp vinegar
2 tsp prepared mustard

Wedge tomatoes into about six pieces. Combine remaining ingredients in small jar; cover.  Shake well.  Pour over tomatoes.  Cover lightly; let stand at room temperature at least 20 minutes before serving.  (Grandma Mary says: I like to sprinkle the parsley over after pouring sauce over tomatoes.)  Keeps for use the next day.

Cookies:

2 pkg devils food cake mix
1 1/2 cup shortening
4 eggs
1 tsp vanilla

Combine ingredients.  Roll into 1 inch balls.  Bake 8 to 10 minutes at 375 degrees.

Filling:

• 1 1/3 cup creamy peanut butter
  2 sticks (1 cup) butter, at room temperature
  2 ½ cups powdered sugar
• Beat together until smooth.
• I like to pipe the filling with a big star tip so that it looks fancy when it smooshes out.