Fruit or vegetable?
As a child, I remember going into our family garden, picking the biggest, reddest tomato I could find, wiping any dirt off on my shorts and biting into this sun-kissed delight. The juice dripped down my chin and I relished every bite. It was my favorite then and that hasn’t changed. We often have meals of sliced tomatoes and sweet corn, and I can’t wait for both to be in season again.
Tomatoes come in so many varieties and colors. Large pink beefsteaks to red, orange and yellow cherry and grape tomatoes, and multi-colored heirlooms, and that’s just the tip of the iceberg. August gardens have an abundance of this juicy delight and the recipes this month will help you enjoy them even more.
My Best Sweet Salsa
- 8 or more cups tomatoes blanched, peeled, cored and chopped
- 4 cups assorted variety of green peppers (Anaheim, Pasilla, Hungarian wax, bell) seeded and chopped
- 2 cups jalapeno peppers chopped
- 1-1/2 cups onion chopped
- 4 cloves garlic minced
- 1 can diced tomatoes drained reserving juice
- 2 small cans tomato paste
- 1-1/2 cups apple cider vinegar
- 6 limes squeeze for juice
- 3 teaspoons ground cumin
- 4 teaspoons salt
- 2 teaspoons ground chipotle pepper seasoning
- 4 tablespoons fresh oregano chopped
- 4 tablespoons fresh cilantro chopped
- 6 tablespoons brown sugar
- Chop tomatoes reserving juice for later.
- Add peppers and onions. Hold out 2 cups for later.
- Combine reserved tomato juice from fresh and canned tomatoes and heat to reduce liquid.
- Meanwhile, combine remaining tomato mixture with rest of ingredients. Bring to a boil, stirring frequently.
- Reduce heat once it boils and simmer 20 minutes.
- Add the reserved 2 cups of tomato mixture and 2 additional tablespoons of brown sugar. Add reduced tomato liquid. Simmer 5 minutes.
- Put in clean pint jars, with ¼-inch headspace, seal and process in hot water bath for 30 minutes. Makes 10-14 pints.