I have had many, many, many kilos of tomatoes from my plants this year. After a slow start I have ended up with a glorious crop of sweet, juicy red drops of sunshine to play around with in the kitchen. This is one of the recipes that resulted. Read on to find my eight suggested ways to use this fresh, tasty salsa – I am sure that you can come up with many more of your own.
My favorite way to eat our home grown tomatoes is on toast with salt and pepper, maybe with some fresh basil leaves or some feta – breakfast and lunch. It is a little routine/tradition for me across Summer, and into Autumn. I eat it each day over the period and totally love it! The problem with this little tradition of mine is that there are many more tomatoes collected from the garden each day than the number I eat… I addition to plenty of tomatoes at this time of year, I also have a nice little regular harvest of capsicums and plenty of chillis.
A few weeks ago I saw a post on Instagram by Bec_GrowingHome mentioning a Tomato Salsa that she makes. That was all I needed to get out the kitchen scales and my recipe notebook. I have been waiting for the flavors to develop to decide if I was 100% sure that I loved the recipe. I do and so does everyone else who has tasted it to date.
Thanks Bec for the inspiration. Plain corn chips dipped in salsa is one of my all time most enjoyed treats.
Note: This recipe is not one that you can decide to make the night before, or the day that you are expecting guests. It is a recipe to make to use and savor your glut of tomatoes and capsicums. You will also enjoy this recipe if you love to make your food from scratch. It takes a little time to create, then patience to wait for the flavors to develop prior to devouring. BUT….it is ooohhhhh so worth it!!
Serve as a fabulous addition to an entertaining menu (if you can bear to share it):
- Snack with plain corn chips
- Added to tacos or nachos
- Bruschetta topping
- Serve it as a side with lamb (please do!)
- As an addition to a fabulous ham and salad sandwich.
- Dip crispy baked potatoes in it.
- Serve it with simple sausages or
- home made sausage rolls or pasties.
I am sure you will have no trouble eating finding your own ways to enjoy it.
- ½ kilo capsicums - chopped into quarters
- 1 kilo tomatoes - halved or quartered
- 200 grams brown onion - cut into 8
- 1 tablespoon oil
- 4 anchovy fillets
- 6 garlic cloves
- 2 fresh chilli - finely chopped (seeds removed if desired)
- Coriander roots - from one bunch - chopped - (3/4 tablespoon approx.)
- 1 tablespoon salt
- 1 teaspoon tumeric
- 1 cup Apple Cider Vinegar
- 1 chilpotle chilli (chipotle) in adobe* - chopped
- ½ cup sugar
- Bake the capsicums, tomatoes and onion in the oven for about 30-35 minutes
- Add the oil to a large pan to heat and then the anchovy, garlic, chilli and coriander roots and cook for a a few minutes until fragrant.
- Add the baked vegetables then the remaining ingredients except the sugar and bring to a boil and them medium simmer for 30 minutes
- Stir once in while to prevent sticking to the bottom of the pot
- Add the sugar and stir to dissolve
- Continue to cook for another 15 - 20 minutes, stirring occasionally
- Remove from the heat and pot into steralised jars using a clean* ladle
- Store jars in a cool dark location
- Allow the flavors to mellow and meld for a week prior to using (if you can wait)
- Use within a few weeks
* Ensure that all equipment is clean and rinsed with boiling water prior to using
Do you have a favorite snack food that you enjoy? What is it and would you consider making it from scratch?
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