Here at Black Dog Farm, the tomatoes are officially in. It took forever because the beginning of the season was so cold and rainy, but the time has finally come when I can walk up to the garden with an empty basket and return with a whole assortment of multi-colored beauties.
Which makes me happy, because this is my favorite breakfast:
Nothing quite like the taste of ripe tomatoes and a freshly laid egg.
I like to make up a batch of this salsa and keep it in a glass quart jar in the fridge. I’m not sure how long it lasts because I always eat it within a few days, but I would guess five or six days.
Makes: about a quart
Cooking Time: 10 minutes or so
- 6 medium to large heirloom tomatoes of assorted colors (these are my favorite varieties: Ananas Noire, Hillbilly, Copia, Tigerella, Old German, Pineapple, Brandywine, and Cherokee Purple)
- about 1/2 pint. of cherry tomatoes, but really just a big handful. Sungold and Chocolate Cherry are my favorite cherry types, and their orange and dark red-brown colors are quite pleasing to the eye as well)
- 1 large shallot, minced
- 1 jalapeno, seeded and minced
- 1/4 c. of roughly chopped fresh cilantro
- juice from 1/3 of a lime
- a splash of white vinegar
- 1 tsp. garlic powder
- sea salt and fresh black pepper to taste
Toss everything together in a big bowl. Mash it up with a potato masher to get the juices all flowing together. Taste it. If it tastes bland, add lime juice and salt.
P.S. To get really crazy, add a cubed up avocado, a can of rinsed black beans, and a splash of olive oil to make a really nice entree salad. Serve it on a bed of baby greens with blue corn tortilla chips and it will blow your mind!