It’s Tomato Time!

Thanks to M,. who came to see us recently, we had 3 big bags of tomatoes this past weekend. I woke up Sunday in a fit of tomato obsession and just had to cook them. I made 2 qts of tomato sauce, 2 qts of gazpacho, and 2 qts of pico de gallo. It’s the pico recipe I will share with you now. It is divine and it makes most everything taste better this time of year! I put it on salmon, chili, and eggs so far. Here it is (2015 version:)

  • 5 medium tomatoes, preferably fresh off the vine, diced
  • 1 medium onion, diced
  • 1 large green pepper
  • 2 medium semi-hot peppers (you pick, I used a long, light green one I don’t know what it’s called)
  • Juice of 2 limes
  • Sea salt to taste

Combine all ingredients in a large bowl and refrigerate.

Ours would have been improved with the addition of some fresh cilantro but we didn’t have any. Alas. Nevertheless, amazing!

Here is my food diary from the last couple of days:

Wednesday, August 26

7 am: coffee with co

8 am: 2 sausages, not sure the variety, Dr Sheehan served them up

12:30 pm: 1 piece of marzipan from Germany, stew (homemade tomato sauce, ground beef, zucchini, eggplant, garlic)

4:00 pm: peanuts

8 pm: wing night at DipCo, 12 Jamaican jerk wings, 1/2 Greek salad, 1 beer

Thursday, August 27

6:30 am: coffee black

8 am: leftover stew

11am: mixed nuts, cocoa cherry bar

2 pm: turkey chili from California tortilla (no cheese no tortilla strips)

5:30 pm: another piece of marzipan from Germany, 1 glass cherry wine

7:30 pm: leftover chili with greens and pico de gallo, glass red wine

(Note to self: that was too much wine! Next time, skip the cherry wine, it’s not worth it.)