I have the perfect recipe for today — National Hot Dog Day.

True Story Foods, maker of organic and non-GMO meats, shares the following recipe for Italiano Sausage. Sweet peppers and onions join mozzarella cheese for a delicious twist on an old favorite.

The best part about this recipe is you can use plain old hot dogs, if you prefer.

Italiano Sausage

• 4 sweet Italian sausages

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 4 slices mozzarella cheese

• 4 hot dog buns or torpedo rolls

Saute peppers and onions until tender, set aside.

Grill sausages until warm all the way through.

Place mozzarella cheese inside the hot dog buns and place in the oven until melted.

Pull buns from the oven and place sausages inside the buns. Top with onions and peppers.

Makes four servings.

Note: The recipe does not specify oven temperature to heat the buns. I say 350 degrees. Watch them, though.

Here is one of the more unusual recipes I’ve come across this summer.

But, you know, it sounds pretty good.

Hot Dog Fried Rice

• 3 cups cooked long-grain white rice

• 5 hot dogs, sliced

• 1/2 onion, finely chopped

• 1 garlic clove, minced

• 3/4 cup chopped carrots

• 3/4 cup frozen peas

• 2 tablespoons soy sauce

• 2 eggs

• 2 tablespoons olive oil, divided

In a large skillet, heat 1 tablespoon oil over medium heat. Add onions, carrots and hot dogs and cook until onions become translucent, three to five minutes.

Add garlic and cook until fragrant, about one minute.

Add more oil to the pan and let heat one minute. Add the rice and let cook for three minutes. Add peas and soy sauce and stir to combine.

Push rice mixture to one side of skillet. Add eggs to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble. Continue cooking until set.

Stir scrambled eggs into rice mixture.

Makes four servings.

My friend, Frankie Connelly, brought over some tomatoes, fresh from her mother’s garden.

Staring at four large red globes and five smaller Romas, I pondered the best way to enjoy them.

There’s nothing quite like freshly picked summer veggies.

First, I grilled some hot dogs and scattered diced tomatoes on top. Then I made a childhood favorite: sliced tomatoes soaked in mayo in a bowl with a little salt and pepper.

That was one tomato.

For the second one, I found a recipe on the Mr. Food website, dug out a can of tuna from the pantry and made one humongous fully stuffed tomato.

Tuna-Stuffed Tomato

• 3 large firm ripe tomatoes

• 1 package (7 ounces) solid white albacore tuna in water, drained

• 1/3 cup reduced-fat mayonnaise

• 1/2 cup chopped celery

• 1 tablespoon fresh lemon juice

• 1 tablespoon finely chopped fresh parsley

• 1/8 teaspoon black pepper

Cut off about one-third of the stem end of each tomato. Carefully scoop out tomato flesh.

In a medium bowl, combine remaining ingredients.

Mound 1/3 tuna mixture into each tomato cup. Chill until ready to serve.

Makes three servings.

For tomato No. 3, I decided to chop it up and make fresh salsa for chips. I tinkered with the following recipe from Taste of Home and included the Romas.

Fresh Salsa

• 4 cups chopped peeled fresh tomatoes

• 1/4 cup finely chopped onion

• 1 to 4 jalapeno peppers, seeded and finely chopped

• 1 tablespoon olive oil

• 1 tablespoon vinegar

• 1 teaspoon ground cumin

• 1 teaspoon salt, optional

• 1 garlic clove, minced

In a bowl, combine all ingredients; mix well. Let stand for about one hour.

Serve at room temperature. Store in a covered container in the refrigerator.

For the least ripe tomato, No. 4, I waited a day and went BLAT.

Bacon, Lettuce, Avocado and Tomato Sandwich

• 4 slices bread

• 1 Hass avocado, pitted, peeled and sliced

• 1 tomato, sliced

• 4 leaves lettuce

• 8 slices bacon, cooked

Lay out two slices bread on a cutting board. Top each with half the avocado slices. Follow with tomato slices, lettuce and finally bacon. Cover each sandwich with a remaining bread slice. Cut and serve.

Makes two sandwiches.

Should Frankie’s mom send along anymore tomatoes, I have saved Wolfgang Puck’s pasta recipe, which is perfect for summer.

Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

• 2 pounds ripe tomatoes

• 3 tablespoons extra-virgin olive oil

• 1 red onion, finely chopped

• 3 garlic cloves, thinly sliced

• 1 tablespoon fresh thyme leaves

• 1 oregano sprig

• Pinch chili flakes

• 1 teaspoon sugar

• 1 pound dried angel hair pasta

• 1/4 cup grated Parmesan cheese, plus more for garnish

• 1/4 cup chiffonade basil, plus whole sprigs for garnish

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to one minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).

Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for two minutes. Add the thyme leaves, oregano sprig and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.

Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan cheese and basil sprigs.

Makes four to six servings.

Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email: jharshaw@swtimes.com.