We finally, after several unsuccessful years, have a good crop of tomatoes from our garden. Blight has affected us for the last few years. We had tried everything to prevent it but this year we found a “blight resistant” tomato. Thank you Sally! My first plan is to can much of our crop for use in sauces and pasta dishes throughout the winter. The recipes for this week include my favorite salsa recipe.
Tomato Salsa
7 cups tomatoes, diced, seeded, peeled, and cored
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 tablespoons lime juice
4 drops hot pepper sauce
2 tablespoons minced cilantro
2 teaspoons salt
4 pint jars with lids
Directions: Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer 15 minutes. Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tomato Bruschetta
2 cups tomatoes, chopped
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black
pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions: Preheat the oven on broiler setting. In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
