What do you do when you have far too many tomatoes? I always seem to end up with more tomatoes than I know what to do with. Partly because one day, I blink, and suddenly my garden has decided to do something and I get a wave of cherry tomatoes, more than I can devise dinner plans for. Partly because my husband won’t eat raw tomatoes, so I’m on my own. And partly because I love tomatoes, so I end up buying far too many at the farmers’ market, because they look so beautiful and I forget that I’m going to get armloads of cherry tomatoes any day now and I’m the only one who enjoys them anyway.
So, tomato surplus. It’s a yearly occurrence around here.
Last year, I tried Oven Roasted Tomatoes, and they were pretty fabulous. We used it as a sauce over pasta, and it was so fresh and full of tomato flavor, it was a real treat. However, what my sad little garden does best (or, the only thing that my sad little garden does at all) is make lots and lots of cherry tomatoes. And halving and roasting all of my sweet little tomatoes, and taking them out of their little red and golden skins, one by one by steaming hot little one, was…trying. And time-consuming. Delicious, but time-consuming.
Then I tried Cherry Tomato Jam. It sounded delicious, though perhaps something more to my tastes than Chris’s, and I envisioned it with some cheese on a nice crusty piece of bread. It was very good (though, as predicted, Chris was not interested.) Only problem being, I couldn’t figure out what else to do with it. So I think I still have a few containers of it in the freezer that I never got around to using.
This year, I decided to try something different, hopefully something a little easier and something we’re more likely to actually eat: salsa. I found this great recipe for Three-Ingredient Summer Salsa while searching for dinner inspiration on Smitten Kitchen, one of my favorite food blogs. And I think we have a winner! It took longer than the 10 minutes of broiling that she suggests, though, in fairness, I did double the recipe. But it was pretty easy to throw everything together; it was just a matter of sticking around the kitchen when the broiler was going so I got a nice char without burning anything. After a few tries, I turned off the timer and just watched it, so I don’t actually know how long it took. I used about 4 medium tomatoes and a handful of cherry tomatoes, both red and orange, 2 jalapenos, 5 cloves of garlic, and 3/4 of a sweet onion. (It was what I had left from last night’s dinner.) I also added a few things after pulsing everything in the blender: two generous pinches of salt, about a teaspoon dried cilantro (I didn’t actually measure any of this…), about a tablespoon ancho chili powder, and the juice of 1/2 a lime. It was delicious! I can’t wait to eat some with our tacos tonight, and I can’t wait to show off and serve some up for our friends coming over for dinner on Saturday!
Does this mean I get to buy more tomatoes at the farmers’ market next week?