By David Harbilas

We sometimes forget that tomatoes are a fruit, perhaps because so many tomatoes sold in supermarkets are full of acid and lack the sweetness we’ve come to love the best ones for.

Cherry tomatoes seem to be a safe bet when it comes to a balance between sweet and sour, and a simple salsa of cherry tomatoes and red grapes make a wonderful accompaniment to fish, chicken, or in salads.

Tarragon is, to me, a perfect companion to grapes, and just to insure that any lingering acidity from the tomatoes doesn’t overpower the sweetness of the grapes I add a little honey to tie it all in.

Make 2 cups

• 1 pint cherry tomatoes, quartered
• ½ cup red grapes, sliced
• 1 tablespoon shallots, minced Read the rest of this entry »

By David Harbilas

Tomatoes and lemons are a natural pairing, though they aren’t seen together very often.

The trick is in using lemon as a seasoning to the tomato, rather than risk having the acid of the lemon overwhelm the tomato, which has acidity of its own.

How do you do this?

By using the rind. Here I’ve decided to use preserved lemon rather than grating raw zest into the salsa. The result is something saltier (since the lemons are preserved in salt) and stronger in lemon flavor than if one used raw zest instead.

Serves two

• 2 cod filets, about 7 ounces each
• ¼ cup diced red onion
• 1 cup cherry tomatoes, quartered
• ¼ cup preserved lemon, diced Read the rest of this entry »

By Guest Writer Penny Mohney of Penny’s Tomatoes

Due to an increasing awareness of nutritional issues, salsas have become the best selling condiments in North America.

This is largely because they are low in cholesterol, fat, and calories and because they provide a great way to add flavor to even the dullest of dishes.

Salsas are traditionally spicy and vegetable based and can be cooked or uncooked.

There are as many variations of salsa as there are of Spaghetti Sauce so you might have to do a little experimenting. Tomato salsas are great with chicken or beef but you might want to try a mango based salsa over fish tacos or even pork tenderloin.

A sweet Pineapple based salsa goes Read the rest of this entry »

By David Harbilas

To me, tomatoes and olives are perfect companions: one is salty, the other sweet; one is forgiving, the other angry toward some palettes.

Each, however, has a certain affinity for tartness.

The pairing is also adept with a number of cooking methods, from raw, to roasted, to stewed, as well as a number of textures.

Whether it is in a salsa, cooked sauce, a paste to spread on a sandwich, or soup, olives and tomatoes are natural mates in all seasons. Here are three simple preparations.

Tomato-Olive and Citrus Salsa

• 2 vine-ripe tomatoes, diced
• 1 orange, segmented and juiced Read the rest of this entry »

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 »

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.

• 4 Ripe red tomatoes, chopped
• 1 small red onion, chopped
• Juice of 1 lime Read the rest of this entry »