There are still plenty of options to use up a lot of tomatoes. I love tomato basil soup but often can’t enjoy it since it’s made with (I’m lactose intolerant). I found this great recipe that I made for dinner and froze in containers to eat this fall. I’m going to make another batch (this time with a small amount of milk) as well since it was so good. I love soup for lunch in the fall and this will be a great treat to remind me of summer.
Source: Barefoot Contessa
I’ve also made 4 large batches of fresh salsa so far this summer.
I use a food processor when I make salsa since it’s much quicker than dicing. I don’t follow a recipe but I made sure to pay attention to what I added this time so I could share.
Sina’s Garden Salsa
First: Add the following ingredients to your food processor: 1/3 of a white or yellow onion, 1 green bell pepper, 2 jalapeno peppers (without seeds), 1 habenero pepper (optional for spice) and 1/2 bunch of cilantro
Next, slice tomatoes in half and add them to the food processor. Hit the pulse button 10-13 times until it’s a good consistency for you. I used smaller tomatoes (around a roma size) and added 14 to this batch.
Voila, you’re done and the outcome is a delicious homemade salsa to use with chips or tacos. This is my husbands favorite!
Next up, homemade marinara sauce to freeze for the fall!