Garden Tomato Salsa

Several years ago I got this salsa recipe from a friend of a friend who worked at the local post office.  (Consider this my plug for saving our little post offices – they’re good for more than just mail…)  I make it every year, as long as I have tomatoes, onions and peppers all at the same time from the garden.

Salsa and Pear Shaped Italian Beefsteak Pomodoros

Garden Tomato Salsa Recipe

9 cups skinned tomatoes, chopped

3 cups chopped onions

3 cups chopped peppers, mix of mostly sweet peppers with hot peppers to taste

1 ½ cups tomato paste  (cooked & sieved cherry tomatoes)

1 bulb (several cloves garlic) chopped

1 cup cider vinegar

2 tsp. salt

Several grinds of fresh black pepper

1 bunch chopped cilantro

Salsa Ingredients

Simmer all of the above ingredients for 30 minutes.  Water bath can in pint jars for 15 minutes or freeze.  The salsa has a better texture if canned but if you’re not into canning it is still very good frozen.

This time around I used mostly a large meaty Italian heirloom tomato, Red Pear Selezione Franchi, but you can use whatever you have.  The original recipe called for a can of tomato paste but I have always used the abundance of small tomatoes from the garden.  Just cut in half, cook until most of the liquid disappears then sieve in a food mill.  If necessary, simmer the puree a little longer to thicken it to a paste consistency.

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2 Responses to “Garden Tomato Salsa”

  1. Pat HYland says:

    Judy, you forgot the jalapenos or don’t you put them in this recipe? I just made 5 batches of the recipe you gave me years ago which is almost exactly the same thing but I put jalapenos in and didn’t put cilantro in.

  2. Judy says:

    Pat,

    I do have ‘hot peppers to taste’ in the recipe. I just didn’t mention any particular kind. I may have started adding cilantro to the recipe after I gave it to you. I usually make the salsa from memory and memory has a way of changing over the years! Glad you still enjoy the recipe. We have an abundance of tomatillos this year so I’m adding them to the mix on my next batch.