Tag Archives: Plum Tomatoes

Fresh Salsa

Summer and roadside produce stands seems to hand in hand. Local farmers have plentiful bounties and are always willing to sell straight to the customer ! We all love the idea of a bargain, but when I read the sign ” all local organic produce” , “fresh herbs”  and “plum tomatoes” I had to stop!

For days  I’d been thinking on how to vamp up the flavor of our grilled chicken breast  without the use of a grilling sauce  and there it was: fresh tomatoes, herbs, fresh peppers  and spring (green onions). Mix up, serve as a dipping side and yum, yum, yum!

The man had harvested the goods that same morning. Oh what a treat it was… the freshest, truest flavor of salsa I’ve ever had. It’s simple, has 4 ingredients and is chock full of flavor. Careful handling the Jalapeno  , it could irritate sensitive skins! The actual heat of the pepper is concentrated in the seeds and  white stuffs inside the pepper, so discard if you like less heat, or leave it all in for a fiesta in your mouth. Enjoy!


4 red plum tomatoes, coarsely chopped
4 green onions, finely chopped
1 medium jalapeno pepper, finely chopped ( leave seeds and white out for less heat)
2 Tbsp chopped fresh cilantro
Salt to taste

Mix the tomatoes and shallots in a bowl, toss in the cilantro and salt. Mix in jalapeno to taste. Serve immediately. This salsa can be kept refrigerated for up to 3 days.

No-Cook Tomato Pasta Sauce

Having Pasta? No time for sauce? “Farmer Lopez” provided these lovely tomatoes and suggests a way of cooking without cooking: a raw tomato sauce. This works beautifully with freshly harvested tomatoes. The delicate flavors are preserved an become a shinning component of the dish.  Add Blue cheese or Gorgonzola and ENJOY!
Note: if serving to persons with allergies to penicillin , use feta or goat cheese just to be on the safe side


1 lb angel hair pasta, cooked “al-dente”
2 cups plum tomatoes, peeled and coarsely chopped
2 Tbsp olive oil
1 clove fresh garlic, minced
3 Tbsp blue cheese

In a bowl, mix the hot pasta with the garlic, add the tomatoes, the oil and the blue cheese. Mix well. Serve at once.
This recipe can also be topped with sautéed shrimp.

Sweet & Spicy Tomato Glaze

This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish  and.. voila! lots of flavor layering!


  • 2 1/2 lbs plum tomatoes, peeled and coarsely chopped
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 Tbls fresh ginger
  • 1 Tbls butter
  • 1 cinnamon stick
  • 1/4 tps ground clove
  • 1/4 tps cayenne pepper
  • salt & pepper to taste
  • Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature.

    The glaze will keep for one week in the fridge, but we doubt there will be any leftover!

    Oven Dried Tomatoes

    We have no idea why, but this year we had the ugliest tomatoes ever! They tasted perfect, but the shape was a bit off. We also found a great deal on perfectly shaped Roma Tomatoes. Big or small. ugly or perfect , Oven drying is a great way to preserve tomatoes, and at around $4 for a 10 oz bag, they make a lot of money- saving sense!

    Best of all, they can be used to enhance flavor of salsas, stews, sauces and soups.  We’ve tried them in tapenade, sandwiches and salads. 




    2 lbs ripe roma (AKA plum) tomatoes tips off halved or any other meaty tomatoes
    2 tsp. salt
    2 Tbs. sugar
    4 Tbs. olive oil
    1 tsp. fresh thyme

    Place tomatoes on a baking rack skin side down, sprinkle the salt, sugar and fresh thyme.
    Drizzle on olive oil.
    Place rack in oven at low temperature (200 degrees). Let it cook for 4 hours, or till dried to your liking.

    Blackened Chicken with Lemon-thyme Salsa

    Are you craving for something simple and quick  to make that is also delicious, slightly exotic and will not blow your diet?  Then our blackened chicken is for you! No it’s not a 5-alarm fire hot cajun dish! We “blackened the chicken with some balsamic vinegar!

    Make a batch for lunch or dinner, or simple serve as an appetizer 


    Ingredients: (For each serving)

    2 plum tomatoes, coarsely chopped
    1 skinless boneless chicken breast, cut in strips
    2 Tbls oil
    2 Tbls balsamic vinegar
    1 scallion coarsely chopped
    1 tsp fresh lemon thyme*
    1/4 tsp cayenne pepper
    salt & pepper to taste

    In a cast iron skillet or heavy sauté pan, cook chicken with oil pepper and vinegar till slightly blackened. Meanwhile prepare the salsa by mixing the tomatoes the scallion and lemon thyme together. Taste for salt.
    Place the skillet on trivet, spoon salsa on top. Sprinkle with grated jack or cheddar if desired.

    *If you cannot find lemon-thyme, replace with regular thyme and 2 Tbls lemon juice