Category Archives: Tomato

Salsa for canning

Salsa for Canning

8 ripe tomatoes

6 green peppers

6 jalapeno peppers

6 chili peppers

4 c. chopped onions

2-3 cloves garlic

cilantro (optional)

1 1/2 c. vinegar

¼ cup salt

1/4 c. sugar

12 oz. tomato paste

15 oz. tomato sauce

Chop tomatoes, peppers, onions and garlic in a lg. bowl (or use food processor). Stir in salt and allow to stand overnight.  Drain mixture. Boil together sugar and vinegar until dissolved. Add sauce and paste, till dissolved, then tomato mixture. Bring to a full boil, stirring frequently. Fill hot jars and secure with warm lids. ENJOY!!

Notes: I rarely make this recipe just as listed! I usually don’t count out the tomatoes and peppers, just add what we have. I don’t always have enough of the green peppers, so we just add more “hots” or whatever kind we have–banana peppers, hot cherry peppers, more jalapeno, chili, habanero.  Adding some yellow tomatoes to the mixture really gives it a beautiful color. Also, as far as letting it sit, I’ve already chopped things up in the morning or afternoon and let it sit 4-6 hrs. and then canned it.  

Cherry tomato, green pepper and basil pasta salad

 

I’m not one for following recipes.  I’ve been known to take whatever is available and to make it into something delightful.

We have lots of cherry tomatoes right now and also lots of basil.  Combine the two, add a little penne pasta, chopped green bell peppers, chopped onions, olive oil, balsamic vinegar, and hot pepper if you so choose.  And…Voila!  Delicious lunch or dinner.  Pesto would be a nice addition as well.  Add your own twist to it.

 

Tomato and Green pepper sauce with pasta

Ingredients

  • 1 medium onion, sliced
  • 1 clove garlic, minced (green part removed)
  • 3 tablespoons olive oil
  • 3 green peppers, seeded and sliced
  • 6-8 ripe tomatoes
  • Coarse salt and freshly-ground pepper to taste
  • Chopped fresh oregano and basil
  • 2 Tablespoon of brown sugar

Preparation

1.
In a large skillet soften the onion and the garlic in the olive oil. Add the peppers and cook for five minutes.
2.
Meanwhile, drop the tomatoes into boiling water, drain them and remove their skins. Chop, seed and add them to the pepper and onions. Add salt, pepper, fresh oregano and basil and brown sugar and simmer gently for 25 minutes, or until the sauce is fairly thick.  Serve over top a bed of pasta