Wednesday, August 11, 2010

Confetti Salsa Fresca

I love tomatoes. The large wooden bowl in my kitchen holds my garden's bounty; a voluptuous yellow tomato, bold as the sun; smaller Green Zebra tomatoes, a hint of yellow permeating the green striations; Sungold tomatoes, each small berry sending a juicy burst of sweet and tart flavors into my mouth; some kind of red slicer, possibly Brandywine (who cares? It is so good!), its red flesh beckoning from under the mass of entangled green leaves, alluding to the possible danger of my love affair with tomatoes.

The danger? Not that they are members of the Solanaceae family, which also includes poisonous Nightshades and Datura. No, my problem is that I have now too many tomatoes and too little time. They are ripening before my eyes, and I have already frozen two bags of blanched tomatoes. I am in heaven these days, enjoying the combination of the delicate yet pungent flavors. I feel so alive eating these fresh fruits. Yet they are taking over my counters. I know, too many tomatoes is not a bad problem to have. It could be worse.

You could have to endure hours of conversation about this beautiful fruit affair, like my husband does. Just imagine...Me “Honey look at these, just look at these beautiful tomatoes!” Him: “Wow, yeah.” Me: “Isn't it amazing that these grow in our yard, that these come from the earth?” Him: “Yeah, that's great.” Me: “No, really, look at all these! They are so delicious, aren't they?” Him: “Yes, really great!” Torture.

So far I have enjoyed a lot of fresh tomato salads,such as the classic tomato with cucumber and viniagrette, and of course tomatoes sliced on sandwiches. I am saving some of the Sungolds to make jam, and want to try my hand at the Heirloom Tomato and Lemon Mascarpone Tart, one of the entries in Food 52's recipe showdown. Last night I made a simple salsa fresca, and because of the gorgeous colors, called it “Confetti Salsa.” I love way salsa fresca allows the fresh flavors of the tomatoes really burst forth. Check out the recipe below.

What are your favorite tomato recipes?

Confetti Salsa Fresca

4-5 heirloom tomatoes, fresh as can be in various colors, chopped.

½ small red onion, chopped

1 small handful cilantro

1 clove garlic, minced

hot peppers to your taste, chopped (I used 1 jalapeno, and ½ green habanero, from my garden.)

½ lime


1-2 tsp vinegar

Mix together in a bowl and serve with anything or by itself!



Ellen @ CheapCooking said...

Love all the colors in your salsa! Summer breakfasts here are usually sliced tomatoes on toast, maybe with a scrambled egg if I'm really hungry. My sister eats cottage cheese with tomatoes most mornings. Pasta with mozzarella, basil, onions, tomatoes and olive oil. Mmmm! May do that tonight in fact now that you got me thinking of it!

Otehlia said...

Great ideas. Simple flavor combos do seem to work best with tomatoes. Thanks!

Leslie said...

Beautiful looking salsa :)Interesting addition of vinegar. I've never heard of anyone doing that!