I Love Tomatoes

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:

over-easy egg, warm tortilla, summer salsa

Nothing quite like the taste of ripe tomatoes and a freshly laid egg.

Summer Salsa

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

Ingredients:

  • 6 medium to large heirloom tomatoes of assorted colors (these are my favorite varieties: Ananas Noire, Hillbilly, Copia, TigerellaOld 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!

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2 thoughts on “I Love Tomatoes

  1. I’m making it this weekend-it sounds so good. BTW, I looked for you at the Heirloom Expo on Thursday, but couldn’t find you. I hope it was a successful show for you and your wonderful jams. Got any of that tomato jam left?

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