Asparagus Recipe With Tomatoes and Eggs
My Mother made this recipe often for our meatless Fridays or during Lent. She and my Dad would grow their own plum tomatoes, basil, oregano, and garlic. Needless to say, we had all the makings for homemade, fresh, and delicious tomato sauce.
When harvest time arrived Mom and Dad would be busy in the kitchen canning tomatoes, which they stored for the winter months. I remember watching them in the kitchen, boiling and peeling tomatoes. They placed them in Mason Jars and put the jars in a hot water bath. It was fun to watch them work in an assembly line. Mom would peel the tomatoes and add them to the jars. Dad would add a sprig or two of fresh basil and seal the jars with special lids and place them in the water bath.
My son, John, grew up enjoying homemade pizza since he was a toddler, had a few teeth, and could chew. Pizza became a staple in our home and I would prepare it every Friday night and whenever John had his friends over for dinner. The aroma of the sauce cooking and the sight of the dough rising brought everyone into the kitchen longing for the pizza to be ready. I would bake the pizza on a cookie sheet in a very hot oven. 
A very versatile dish my Mother made on meatless Fridays was a potato, pepper and mushroom frittata. It is delicious hot or at room temperature and leftovers can be reheated in the microwave. Mom would often use eggs in place of meat or poultry as she knew eggs were high in protein and had always been labeled “nature’s most perfectly balanced food”. In fact, eggs have been the standard which all protein foods are measured. 
A tradition in our home every Easter was to bake Easter bread. It is an easy recipe, but it is rather time-consuming. I use my Cuisinart food processor to mix and knead the dough, which made things a lot quicker and easier. This delicious sweet bread would be made into loaves, or bunny rabbits, individual little loaves,and even braided into baskets.
A dish that our family loved, not only during the Lenten season, but also during the growing season for plum tomatoes. I call it Egg Jumble since I cannot spell the Italian name, but it is pronounced “Jum-bort”. What Italian family who has a little piece of land doesn’t grow a vegetable garden? They would grow bushel loads of tomatoes, peppers, zucchini, basil and other Italian herbs. These vegetables would be picked fresh and cooked the same day or they would be jarred for the winter months.