Remember when I told you about the tomato plant that has mysteriously grown in our front yard? It is OUT. OF. CONTROL! No, seriously, it's taken over, it just keeps on growing, and growing and producing more and more tomatoes. More than we could ever eat fresh and trust me we have tried. We had family visiting from Australia for the past couple of weeks and when we ate at home we had a salad with fresh homegrown tomatoes every night for dinner.
So now I'm getting a little more resourceful because I just can't stand the thought of them going to waste.
I've already made 8 jars of pasta sauce that went straight into the freezer, but I recently discovered that this was no ordinary grape tomato plant like I thought it was, there are actually heirloom tomatoes growing and so far I've noticed 4 different varieties.
I used all of the red tomatoes I've picked so far in the pasta sauce, and then whipped up a large batch of salsa with the yellow ones. I divided it in half and have left half to enjoy with corn chips or tacos, and the other half I used over chicken for dinner.
- 5 cups yellow grape tomatoes (quartered)
- 1 mango (diced)
- 1 red onion (finely chopped)
- 1 serrano chili (finely chopped)
- 1/3 cup cilantro (roughly chopped)
- 1 lime (freshly squeezed)
- 1 tbs agave nectar
Combine all ingredients in a bowl and mix together.