Fall is officially here! Frost was predicted a few days ago, so my husband picked all the remaining tomatoes. It was quite a crop with lots of Beefsteak Sweet Cherry and Roma tomatoes. My favorite was a heritage tomato that was shaped like a pear, an inch long, and a beautiful shade of gold. It looked amazing mixed in with the other tomatoes.
One of my favorite ways to use garden tomatoes is pico de gallo, a fresh salsa. This recipe from Flavors Magazine reminds me of Cozumel, Mexico. There is a tiny restaurant there, far, far away from the cruise ship docks, that has the most amazing fresh salsa and pastors. Pastors are pork that is cooked on a vertical spit, seasoned with chilies and pineapple. It is sliced thin and served on small tortillas. Amazing stuff with a little pico de gallo on the side!
Praire Spruce Commons Pico de Gallo
- 2 large ripe tomatoes, cored, seeded and finely chopped
- 3 tbsp. Onions, finely chopped
- ¼ cup cilantro leaves, rough chopped
- 1 jalapeno, stemmed and finely chopped
- 1 tsp. Oregano
- 1 lime, juiced
- 1 tsp. Honey
- Pinch of sea salt
Combine all ingredients; season with salt to taste. Mix well and let rest 10 minutes before serving.
I’m looking forward to the tomato and cilantro harvest from the Prairie Spruce Commons planters on our deck and roof terraces, as well as the large community garden in our courtyard. I’m also looking forward to our next trip to Mexico! Travelling will be so much more carefree knowing my home will be looked after while I am gone.
What’s your favorite recipe for fresh tomatoes?