This is a simple and flexible recipe for all seasons – even if you don’t have local fresh organic tomatoes. When tomatoes are in full season, it is fun to mix it up and try different varieties. I like mixing in a few sweet cherry tomatoes. In the off-season, I use Muir Glen organic canned tomatoes and often blend in some locally made roasted tomatoes for added flavor.
This is a healthy warm-weather staple in our household. We just can’t wait for our tomato plants to catch up. I make a batch and keep it in the fridge almost every week.
Here are the basic ingredients of the pre-season variety
2 – 28 oz. Cans of whole peeled tomatoes (in-season, replace with equivalent of fresh tomatoes and a little organic tomato juice)
¼ – ½ Red onion, chopped
1 – 2 Cloves crushed garlic
1 Medium cucumber, chopped
1 – 2 Roasted red peppers, chopped
¼ Cup olive oil (have been using a Spectrum naturals Omega 3 olive oil blend)
¼ Cup balsamic vinegar
Parsley to taste (reserve some for garnish if you like)
Salt & pepper to taste
Get your food processor or blender ready!Mix everything up in a large bowl and using a small measuring cup or some type of mug, transfer into food processor or blender in small batches and transfer into another large bowl. Do it near a sink. It can bet messy!