Salsa! Love it!
I usually wing it because I’ve made it for so many years, but here is a very good recipe I made up long ago:
Too Many Tomatoes (Fresh) Salsa
5 or 6 medium sized fresh tomatoes, any color combo, cored and finely diced
1/2 red or sweet white onion, finely diced
1 jalapeño chili pepper, stems, ribs, seeds removed*, finely diced
*Use a SPOON to take out the seeds and ribs of the jalapeno pepper. Yes, your thumbnail works just FINE, but you will pay for it dearly, LOL!
A ‘drizzle’ of good olive oil
A ‘splash’ of red wine or balsamic vinegar
1 Tbsp. of chopped garlic
1/4 cup chopped fresh cilantro OR 1 heaping teaspoon of ground cumin
Salt and pepper to taste (I don’t add salt to anything when I’m cooking)
Chop, mix, eat. :)
Just keep bumping up the amounts to fit your tomato harvest.
If you want a cooked salsa try this recipe. It’s made in your crock pot so you don’t have to heat up the house by running the stove:
http://www.tasteofhome.com/Recipes/Slow-Cooked-Salsa
And here’s a recipe for cooked salsa, using up about 40 roma-type tomatoes at a time for salsa. If you need to use a combination of tomatoes, just slowly cook it down longer to make it less ‘wet.’
http://www.recipezaar.com/Easy-Cooked-Salsa-30052
You can’t go wrong with either ‘Taste of Home’ or ‘RecipeZaar’ recipes, IMHO. Both are great sites and the recipes always turn out right.
I also like fruit in my salsa, though it drives Husband ‘round the bend, LOL! Add crushed (canned, drained) pineapple to ANY salsa recipe and it’s a winner to me. :)