Inland Northwest, High Desert
Tomato Basil Salsa
With more tomatoes than I know what to do with and basil plants that refuse to quit, I'll be making salsa until the cows come home (or the frost comes hard). This is my favorite salsa recipe to use up the extra produce in the garden.
1 pound Roma tomatoes
1/2 cup fresh basil, chopped
2 cloves garlic, chopped
1 tablespoon balsamic vinegar
1/2 teaspoon red pepper flakes
2 teaspoons anchovies, optional
Peel and seed the tomatoes. Then chop them and add to the remaining ingredients. If you don't want the anchovies, add a little sea salt instead. Mix and serve.
Serves 4 to 6
Here's a season extender that worked (at least for a friend of mine) and is festive too. Last fall when nights got nippy, my friend draped a string of tiny Christmas lights all over her tomatoes. The little lights gave off just enough heat to keep those tomatoes ripening. Of course, she didn't really have Christmas tomatoes. The lights won't protect the fruits from a freeze, but it made for quite a conversation piece in October!