Ah Summer! One of the joys of summer HAS to be big, fat, juicy RED homegrown tomatoes. A sandwich with sliced tomatoes, salt and pepper and Dukes mayonnaise on white bread equals PURE HEAVEN.
Last summer I tried to clone a wonderful salad, I ate in Alabama, with Brandywine Heirloom tomatoes. It goes something like this:
Summer Tomato Salad
Grill 2 corn on the cobs until slightly brown. Cut off cob and put in a large bowl. Cut any kind of red tomatoes, cucumbers and celery into chunks and add to corn. Slice red or sweet yellow onion and add to mixture. Toss with Italian dressing and a little salt and pepper. For a one dish supper salad, add cubed mozzerella cheese and cubed baked ham. Awesome!
My future cookbook, which I should be working on right now, will have many, many tomato recipes, including: Tomato Preserves, Green Tomato Pickles and Green Tomato Relish. The one I am giving you today, Dear Readers, is a good one so go to the garden, pick some green tomatoes and make some yummy stuff!
Green Tomato Salsa
4 Cups green tomatoes, chopped
2 Cups sweet red peppers, seeded and chopped
1 Cup jalapenos, seeded and chopped
1 Cup onion, chopped
2 t. salt
1 1/2 Cup cider vinegar
3 cloves garlic, crushed
Put all chopped ingredients in a large saucepan. Bring to boil. Stir constantly. Reduce heat and simmer 10 minutes. Pour hot Salsa in hot, sterile pint canning jars. Seal lids and water bath for 30 minutes. Remove and adjust lids.
Yield: 5 pints
My future cookbook, which I should be working on right now, will have many, many tomato recipes, including: Tomato Preserves, Green Tomato Pickles and Green Tomato Relish. The one I am giving you today, Dear Readers, is a good one so go to the garden, pick some green tomatoes and make some yummy stuff!
Green Tomato Salsa
4 Cups green tomatoes, chopped
2 Cups sweet red peppers, seeded and chopped
1 Cup jalapenos, seeded and chopped
1 Cup onion, chopped
2 t. salt
1 1/2 Cup cider vinegar
3 cloves garlic, crushed
Put all chopped ingredients in a large saucepan. Bring to boil. Stir constantly. Reduce heat and simmer 10 minutes. Pour hot Salsa in hot, sterile pint canning jars. Seal lids and water bath for 30 minutes. Remove and adjust lids.
Yield: 5 pints
