Tonight the chef made a pot of his wonderful spaghetti sauce, and used some of the tomatoes from our garden. As usual, it was delicious and filling. He also bought some T-bone steaks today, so we’ll enjoy one of those tomorrow.
While looking through cookbooks, I found this recipe for fresh salsa, so this might be another way to use some of our tomato crop. (2008-Sep-04 — Recipe edited, thanks to Jon Peltier’s comments.)
- 4 chopped seeded tomatoes
- 3 sliced green onions
- 1/4 cup chopped fresh Italian parsley or cilantro
- 3 crushed garlic cloves
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp chopped hot pepper
- pinches of salt and pepper
Combine all ingredients. Allow flavours to blend, about 1 hour.
Makes 3½ cups. Delicious on eggs, steaks and chicken.