What a strange year in the garden here in Vancouver, BC. We had a crazy, late summer with grey, damp, rainy and cold days that lasted until the very end of June. Our seedlings, that we had planted months before, turned into trees and our living rooms into jungles. Many plants that love the heat did not make it or made it but produced poorly (I’m talking to you melons).
I have heard other local veggie gardeners despairing in local Facebook groups about their dismal tomato counts but for whatever reason, this is where we lucked out. Not only did our tomatoes grow and thrive, they out-produced every other year in recent memory. Bowls and bowls of tomatoes shared with friends and neighbours and even mere acquaintances. Now as the season sadly comes to a close, I have been determined to pick and use every darn tomato from every darn plant before they fall to to the ground and turn to mush.
If you’ve also had a bumper crop and need to use up a lot of tomatoes, you may want to double, triple or quadruple this recipe. I’ve never tasted salsa better than this:)
Boil a large pot of water. While you are waiting for it to boil, prepare your tomatoes by removing the core with a paring knife and cutting a shallow X in the bottom.
Place them in the boiling water for about 2 minutes and then immediately plunge them into an ice bath (or cold water) so that you can handle them and gently remove the skins by pinching them.
Add your tomatoes to a food processor and chop into small chunks. Add them to a pot on the stove.
Reserve half of the red pepper, half of the cilantro and 1 lime for later.
Add the rest of the ingredients to the food processor and puree.
Add to the tomato mixture.
Bring mix to a boil and then allow to simmer for about an hour and 15 minutes until salsa has thickened. If you are doubling, tripling or quadrupling this recipe you may need to simmer for longer. Stir frequently.
Allow salsa to cool.
Add remaining 1/2 red onion, 1/2 bunch of cilantro and juice from 1 lime to the food processor and puree.
Stir this into the cooled salsa.
Enjoy! Freeze any extra in individual containers.
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- 10 large tomatoes
- 1 red onion (save half for later)
- ½ large white or yellow onion
- 1 red pepper
- 1 jalapeno
- 3 tbsp tomato paste
- ½ bunch cilantro, chopped (save ½ for later)
- 2 limes, juiced (Leave ½ for later)
- 1½ tbsp salt
- 4 garlic cloves crushed
- ¼ tsp pepper
- Boil a large pot of water. While you are waiting for it to boil, prepare your tomatoes by removing the core with a paring knife and cutting a shallow X in the bottom.
- Place them in the boiling water for about 2 minutes and then immediately plunge them into an ice bath (or cold water) so that you can handle them and gently remove the skins by pinching them.
- Add your skinless tomatoes to a food processor and chop into small chunks. Add them to a pot on the stove.
- Reserve half of the red pepper, half of the cilantro and 1 lime for later.
- Add the rest of the ingredients to the food processor and puree.
- Add to the tomato mixture.
- Bring mix to a boil and then allow to simmer for about an hour and 15 minutes until salsa has thickened. If you are doubling, tripling or quadrupling this recipe you may need to simmer for longer. Stir frequently.
- Allow salsa to cool.
- Add remaining ½ red onion, ½ bunch of cilantro and juice from 1 lime to the food processor and puree.
- Stir this into the cooled salsa.
- Enjoy! Freeze any extra in individual containers.
