Tomato Recipes

Fresh Salsa (Laura’s recipe)

2 pounds tomatoes (meaty tomatoes = less watery salsa)
2 large onions
5 cloves garlic
8 sweet peppers (variety of colors and flavors improves the salsa)
6 mild jalapeño peppers (or more to taste) or other hotter peppers
2-3T chicken broth powder
1T salt (or more to taste – let sit for an hour before adding more)
1T oregano
Cilantro (1/4 cup - optional)

Dice all ingredients and mix in glass bowl. Store covered in refrigerator (keeps about a week) or freeze in small bags or containers for use in cooking.

Cool Cucumber Salsa
• 2 medium cucumbers - peeled, seeded, and chopped
• 2 medium tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1 (12 ounce) package tortilla chips
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

(http://appetizer.allrecipes.com/az/75637.asp)

Pasta with Broccoli and Pesto

Make 1 cup batch of pesto by pureeing the following:

• 1.5 cup fresh basil leaves
• 1 clove garlic
• 2 tbs pine nuts

Then add to this pesto:

• 2 tbs butter
• 2tbs olive oil
• Blend and then remove to a small bowl.
• Stir in 1/4 cup mixture grated Parmesan and Pecorino Romano cheese
• Set this mixture aside

Core and cut into bite-sized wedges 1 large red ripe tomato

Cut 1 bunch broccoli into small flowerettes and trim broccoli stem into bite sized pieces. Steam until crisp and tender (3-5 minutes)

In a saucepan heat:

• 3 tbs olive oil
• add the following to olive oil:
• 1 clove of finely chopped garlic
• the prepared broccoli
• 1/2 tsp hot red pepper flakes
• Cook over medium heat, stirring gently to warm through. Hold.

Cook 1 pound rigatoni in boiling salted water. Drain, reserving some water to thin pesto.

To serve: Put cooked pasta in a bowl. Add 1-2 tbs hot pasta water to pesto and stir until thinned - then pour over pasta. Salt to taste. Add broccoli, tomato and toss to blend. Serve immediately.

from This Organic Life by J.D. Gussow