Tomato salsa in a jar pales in comparison to the bright flavors of this garden fresh tomato salsa recipe. And ripe tomatoes off the vine are simply a start. If you're growing herbs and peppers, you've got yourself one tasty way – with many variations – to harvest your garden.
The most basic tomato salsa recipe is a simple dice of tomatoes, jalapeno, cilantro, lime juice and salt. But you can add a variety of sweet or hot peppers, stir in some fresh ginger, or substitute mint or even basil for the cilantro. Let your garden fresh picks be your inspiration.
Cherry tomatoes grace the tomato plant like an abundance of ornaments on a Christmas tree. You can saute them, eat them fresh in salads, or, for an elegant change, stuff them for a first course or party appetizer.
Fill cherry tomato halves with herbed cream cheese or quinoa salad or pipe them full with a saffron aioli. Fittingly called tomato poppers, you'll love popping them in your mouth for the rest of the summer.
A glut of tomatoes is a welcome boon when you know how to dry tomatoes for use during the rest of the year when tomatoes aren't in season.
If you don't have a dehydrator, dry tomatoes in the sun. Slice tomatoes in half, place on a clean screen in the hot sun, lightly sprinkle with salt, and tent with a piece of cheesecloth. Keep them in the sun during the day and bring them in at night.
Expect drying to take four days to over a week; tomatoes are properly dried when they are no longer moist (but aren't crispy).
Store sun-dried tomatoes in a jar with olive oil and herbs, if desired. Keep refrigerated.
Heirloom tomatoes are a summer garden treasure, boasting bold tomato flavors and an array of eye-catching colors.
Whether you slice them fresh for a tomato plate or include them in more complex tomato recipes, heirloom tomatoes bring a tasty bite of history to your meal. They are especially mouthwatering paired with cheese and herbs enrobed in a custard and served as a savory pie.
If you can't wait for your tomatoes to turn their expected red color for your favorite tomato recipes, pluck them from the plant while they are green. The culinary uses for these unripe fruits go well-beyond the classic fried green tomatoes.
Because green tomatoes tend to be a bit bitter, they won't be your first choice for raw salads, but they become a palatable ingredient when they are cooked. Green tomatoes can star as an integral ingredient in tomato recipes like jams, chutneys, salsas and even soups.
Roasting tomatoes until they delicately caramelize and break down gives them delicious depth and increases their versatility in the kitchen. You can toss roasted tomatoes with herbs and feta for a succulent side dish, turn them into a rich tomato sauce for pasta, or make a roasted version of tomato jam.
To roast: Preheat oven to 375 degrees F, toss halved tomatoes with olive oil and seasonings, and cook on a rimmed baking sheet for 30 to 45 minutes (depending on the size and type of tomatoes) or until tomatoes shrink and the skin becomes lightly browned.
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