Overwhelmed with tomatoes? Try this recipe
Posted at 1:00 p.m. on Sunday, July 10, 2022
By Jennie Guido
It happened. Tomatoes have taken over at the Guido. We eat them with every meal except breakfast. However, I feel the day is approaching when we must have a side of tomatoes at the breakfast table. It must be a European practice like baked beans in the UK, right?
Mom is always the first to call with her daily intake. The acid seeps into it and all we have to do is finish the countertop before the next five gallon bucket enters the house. Do not mistake yourself. I love them. I like the mince with a homemade ranch dressing. I like them simple with a pinch of salt and pepper. Put them in a salad, and I’m happy. Double the doses on a grilled burger, and it’s a dripping mess of yum.
However, this homemade salsa recipe is a quick way to browse the current batch on the counter. Plus, the possibilities are endless as to what you add to the mix. We tried corn and black beans to give it a more Mexican flavor. Try a can of drained black-eyed peas for some Southern caviar. A diced cucumber adds a little something fresh that will leave you going scoop after scoop.
So grab a tomato (or five) and make a batch for your next gathering or just for dinner tonight with a bag of tortilla chips.
6 fresh tomatoes, peeled, seeded and chopped
2 fresh cucumbers, peeled, seeded and sliced
1 fresh jalapeño pepper, seeded and chopped
4 fresh banana peppers, seeded and chopped
2 celery stalks, chopped
1 can of olives, sliced
1 can black beans, drained
1 can whole kernel corn, drained
1 package Good Seasons Italian Dressing, prepared
Mix all the vegetables in a large bowl. Prepare the dressing according to the instructions and pour over the mixture. Mix well and refrigerate. Serve chilled with tortilla chips.