What To Do With All Those Tomatoes

We’re visiting our garden daily. And finding a basket full of veggies daily! Oh, what to do.

It seemed a bit excessive when we placed eight tomato plants in our basket this spring. But we love tomatoes, and we figured they’d tuck in nicely into the corner of our 10×20 plot, and provide the perfect plant-based fruit for us to use throughout the summer.

We chose heirloom, cherry, early girl, and everything in between. With so many to choose from, we made the decision to try as many as possible.

And it’s starting to pay off. Which means I’m digging out every tomato recipe I have to use them all.

As a family, we LOVE Mexican food. If you’ve followed my Cookbook Club this year, you’ve noticed I chose two Mexican cookbooks back in the spring. I was inspired by our month in San Miguel, where I simply couldn’t get enough of all that delicious food.

But now, back home, I’m reminiscing by treating myself to salsa.

If you’ve only ever served store-bought, you’re in for a real treat. Because salsa is one of the easiest dishes you can create on your own.

Ready to create your own?

Pico de Gallo

1 pound tomatoes, diced
1 cup onion, finely chopped
1 jalapeno or serrano pepper, seeded and finely minced
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste

Place tomatoes, onion, pepper, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.

Peach Salsa

1 pound tomatoes, diced
1 ½ pounds peaches, diced
1 cup onion, finely chopped
2 jalapenos, seeded and finely minced
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste

Place tomatoes, onion, pepper, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.

Mango Salsa

1 mango, diced
1 avocado, diced
½ red onion, finely chopped
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste

Place mango, onion, avocado, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.

Salsa Cruda

1 pound mixed heirloom tomatoes, diced
1 cup red onion, finely chopped
1 cob of corn, corn cut from the cob
½ jalapeno, seeded and finely minced
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste

Place tomatoes, onion, corn, pepper, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.

How I serve plant-based salsa

When I make salsa, it rarely lasts in the fridge for more than a day. Grab a chip, load it up with salsa, and your tastebuds will light up.

But if your salsa isn’t all gone by dinner, you can easily incorporate it into scrumptious meals.

I use it as a side with tofu or cauliflower steaks.

I create tempeh tacos and load the soft flour shells with any one of these salsas for a unique flavor burst.

Or create a tofu scramble.

You’ll love it no matter what you pair it with!