Several years ago I got this salsa recipe from a friend of a friend who worked at the local post office. (Consider this my plug for saving our little post offices – they’re good for more than just mail…) I make it every year, as long as I have tomatoes, onions and peppers all at the same time from the garden.
Garden Tomato Salsa Recipe
9 cups skinned tomatoes, chopped
3 cups chopped onions
3 cups chopped peppers, mix of mostly sweet peppers with hot peppers to taste
1 ½ cups tomato paste (cooked & sieved cherry tomatoes)
1 bulb (several cloves garlic) chopped
1 cup cider vinegar
2 tsp. salt
Several grinds of fresh black pepper
1 bunch chopped cilantro
Simmer all of the above ingredients for 30 minutes. Water bath can in pint jars for 15 minutes or freeze. The salsa has a better texture if canned but if you’re not into canning it is still very good frozen.
This time around I used mostly a large meaty Italian heirloom tomato, Red Pear Selezione Franchi, but you can use whatever you have. The original recipe called for a can of tomato paste but I have always used the abundance of small tomatoes from the garden. Just cut in half, cook until most of the liquid disappears then sieve in a food mill. If necessary, simmer the puree a little longer to thicken it to a paste consistency.