Tomato Pesto
Three Tomato Salsa
Peppered Oven-Dried Tomato Relish

Ingredients

4 ripe red tomatoes, peeled, seeded and diced
2 ripe yellow tomatoes, peeled, seeded and diced
2 ripe orange tomatoes, peeled, seeded and diced
2 jalapeño peppers, seeded and minced
1/3 cup fresh cilantro, chopped
1/4 cup fresh lime juice (or more if needed)
4 scallions (white and green part), thinly sliced
Kosher salt to taste

Method

In a large bowl, mix together all the tomatoes, the jalapeño, cilantro, lime juice, green onions and season with salt to taste.

Refrigerate for several hours to let the flavors combine.

Check seasoning before serving and adjust with additional lime juice or salt.

Makes about 3½ cups

Note: Serve with tortilla chips or as a topping for quesadillas or burritos. All red tomatoes can be substituted for the yellow and orange tomatoes.

Tips on Tomatoes

A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.




Appetizers Entrees Tomato Pesto Three Tomato Salsa Peppered Oven-Dried Tomato Relish Ingredients 4 ripe red tomatoes, peeled, seeded and diced 2 ripe yellow tomatoes, peeled, seeded and diced 2 ripe orange tomatoes, peeled, seeded and diced 2 jalapeño peppers, seeded and minced 1/3 cup fresh cilantro, chopped 1/4 cup fresh lime juice (or more if needed) 4 scallions (white and green part), thinly sliced Kosher salt to taste Method In a large bowl, mix together all the tomatoes, the jalapeño, cilantro, lime juice, green onions and season with salt to taste. Refrigerate for several hours to let the flavors combine. Check seasoning before serving and adjust with additional lime juice or salt. Makes about 3½ cups Note: Serve with tortilla chips or as a topping for quesadillas or burritos. All red tomatoes can be substituted for the yellow and orange tomatoes. Tips on Tomatoes A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing. Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware. The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without. Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good. Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.