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Posted on 14 April 2012 by

Tuna with Tomato-Watermelon Salsa

By David Harbilas

Yes, watermelon is not a winter fruit.

But why not try to find some and dream of summer?

Salsas are a wonderful alternative to rich, complicated sauces, and this one is as simple as it is healthy.

Add some chopped jalapeno to it and you have a delicious hot and sour combination.

Serves 2

2 tuna steaks, about 6 ounces each
1 cup diced watermelon
2 tomatoes, diced Read the rest of this entry »

Posted on 04 September 2011 by

Cherry Tomato and Red Grape Salsa with Tarragon and Honey

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

Posted on 10 July 2011 by

Roast Cod with Cherry Tomato-Preserved Lemon Salsa

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 »
Posted on 22 February 2011 by

Salsa A Great Food For The Health Conscious

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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 »

Posted on 18 January 2011 by

Tomatoes and Olive Recipes

tomato-sauce7By 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

Posted on 08 August 2010 by

Pan Seared Scallops with Tomato-Radish Salsa

tomato-scallopsBy 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 »

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