First of all, I wanted to post this a few weeks ago. I hope you all still have tomatoes and can enjoy these recipes!!  Just the story of my life right now!

The other week I looked at my kitchen counter and saw all of the tomatoes and I’m like, I just can’t.  I can’t deal with the tomatoes.  In a previous life (a mere few months ago actually), I would take joy in arranging these tomatoes in a nice scattered yet organized way on an old tray or cutting board and take pictures in preparation for a blog post.  Then I would cook something up that’s simple and nutritious and tell the world, hey, this is soooooo easy guys.  There is no excuse to not eat this way.  And the other day, I threw a away a whole bowl of tomatoes that rotted on my counter…..this is not ok.  What IS okay, is not dealing with the tomatoes.  If you love to grow tomatoes and you can’t deal with them, give them away to a neighbor, take them to work, put a table out of “free tomatoes”.  Or just don’t buy the tomatoes.  Buy a jar of sauce, cut up a few vegetables and be done with it because you have chosen to do other things with your time at the moment.  Maybe you have said “yes” to a big project that is taking your time, maybe you are being present with your family, maybe you are just busy enough with everyday life.  Whatever it is, it’s ok and you can’t do it all.  Obviously, this is not about the tomatoes but intentionally saying yes or no to the important things in your life and being okay with it.  Here are two very easy recipes so you can deal with those tomatoes without too much thinking involved!

Salsa

6 Larger Tomatoes, diced

small red onion, minced (about 1-2 tablespoons)

Juice of 1 lime

1/2 tsp salt

2 garlic cloves, minced

Dash of balsamic vinegar

1 small jalapeño paper, minced (optional)

bunch of fresh cilantro, chopped (optional)

Combine the onion, lime juice and salt in a medium bowl first (this mellows out the onion).  Then mix all of the ingredients together.  Eat with tortilla chips and it’s also excellent with eggs!!

 

Roasted Tomato Sauce

Tomatoes, quartered (around 2 lbs) or 6-8 larger tomatoes

1 onion, quartered

any type of pepper, quartered

fresh oregano and rosemary (or dried Italian herbs)

olive oil

salt and pepper

Preheat the oven to 375.  Chop all of the vegetables and toss with herbs, olive oil, salt and pepper.  Place on a baking sheet with sides and line with parchment paper if you prefer easy clean up.  Roast for 45 min-1 hour.  Remove the vegetables and place in a pot and either puree with an immersion blender, place in a blender or just smash with a fork or potato masher if you prefer chunky  sauce.  Eat with pasta or over zucchini “noodles” or an easy dinner!