Posted on 08 August 2010 by tomatocasual.com
By David Harbilas
Salsas are little more than a mixture of diced vegetables dressed with olive oil and either vinegar or citrus juice, which makes the use of fresh vegetables all the more important.
Here, the sweetness of ripe tomatoes is contrasted with peppery radishes that are mellowed slightly by being marinated in lemon juice.
Chopped parsley lends another floral quality, while a good extra virgin olive oil adds fruit.
Serves 4
- About 1 pound sea scallops, dry
- 3 medium, vine-ripe tomatoes
- 4 small red globe radishes
- 1 tablespoon chopped shallot
- Juice of ½ lemon
- 3 tablespoons chopped flat leaf pasley
- 1 tablespoon champagne vinegar Read the rest of this entry »
Posted on 25 May 2010 by tomatocasual.com
By David Harbilas
Nothing could be simpler or more satisfying than tomato salsa.
It’s not really a sauce, though it can act as one, and it requires no cooking, though there are some recipes that call for slow-cooking and canning.
My favorite is a simple mixture of chopped tomatoes, garnishes, acid and olive oil.
It goes well with fish, grilled chicken, or tortilla chips. As I’ve said in previous posts, ripe tomatoes make all the difference, though salsas are sometimes delicious with lesser-quality fruit if they sit in a mixture of acid and seasonings. If you don’t like cilantro, other tender herbs like tarragon, basil, or chives can be used.
Posted on 06 April 2008 by tomatocasual.com
By Michael Nolan
Salsa is as easy to make as it is delicious, and its uses go far beyond a topping for nacho chips!
Once I started making my own, I couldn’t bear to eat store-bought salsa from a jar again.
Basic Recipe
• 3 medium ripe tomatoes
• 1 small onion -or- a small bunch of scallions
• 1 fresh jalapeno pepper
Read the rest of this entry »
