I always thought I hated tomatoes. Unless they were presented as pasta or pizza sauce (and occasionally ketchup) I avoided them like the plague.
Then one day, after touring her garden, my friend Libby offered me a slice of a brandywine tomato. My first words? “It tastes like SOUP.”
I’m not sure what that means, but what I was trying to communicate was the complexity of the flavor. It tasted like something I had never had in my life…it tasted like a real tomato. I think that was the first time I really realized the difference in quality, organic food. I had eaten organics off and on for over a decade at that point, but that tomato was really eye-opening for me. I mean, come on. You cannot tell me your grocery store tomato looks like THIS:
My CSA is offering five different types of tomatoes this week. It is not uncommon for me to have 2-3 different varieties in my fridge at once. Matter of fact, right now I have four. Heirloom, roma, red grape, and red cherry. Although I have plenty of tomatoes, it will not stop me from ordering more this week. Why? Because I want delicious, fresh tasting salsa for months to come. In fact, our CSA is offering 20 pounds of organic “cosmetically challenged” red tomatoes for $30 right now, which means that next week, it’s ON. I will be out of town this weekend, so hopefully they will still have 20 pounds available next week when I can devote more time to stocking my freezer and pantry with my favorite thing in the world.
Easy, fast, tasty, and super nutritious, it’s the perfect condiment. I love the stuff!! It is the perfect way to add more veggies (and technically fruit) to your diet without much effort.
I am going to make a small batch today to add to my ever-growing stash in the freezer. Here is what I am starting with:
A ton of roma tomatoes, some white onion, serrano chilies, “cherry bomb” peppers, lemon juice, sea salt, and about 20 minutes of my time. When I thaw the salsa for use, I will add fresh cilantro to freshen it up a bit. 🙂
For each batch, I use 1/4 of a white or yellow onion, 6-8 roma tomatoes, 2 serrano chilies, a squeeze of lemon juice, and a sprinkling of sea salt. You really can’t go wrong with measurements on salsa, guys. If you like more onion, add it. If you don’t like spicy, omit the peppers. You get the idea. I toss it all the food processor, pulse until all is combined and uniform in texture, and pack into freezer bags for later.
I will do most of it with serranos (my fave) but plan to do a batch or two with the cherry bomb’s. Gotta see what all the fuss is about. 😀
My favorite uses for salsa?
2 TBSP (or more) mixed in with my scrambled eggs.
A heaping spoon-full over the top of shredded beef or pork that has been stewed all day…or crock potted. YUM.
Right out of the bowl with “Food should taste good” brand chips. OMG!
Or maybe my go-to quick lunch: A can of organic white meat chicken (the kind that looks like it’s in a tuna can) mixed with about a half cup of salsa, a squeeze of lemon juice, and a sprinkle of “real salt”. Straight out of the bowl or with whole grain chips. My favorite meal these days. 🙂 Quick, easy, and full of protein and veggies (and yes, fruit.) Here are a few of the reasons you should be eating the wondrous tomato:
Now is the time to capture the deliciousness of the tomato. You will thank yourself for the effort made when you are enjoying chips and fresh salsa in December!