The abundant amount of tomatoes doesn't stop with the heirlooms. We have lots of cherry tomatoes sitting on the counter and the supply never seems to run short. These cherry tomatoes are truly something beautiful. Working at the farm, it's our favorite thing to box up because there's just so many different vibrant colors mixed together in a huge container and it's not anything like the ones you see in the grocery store. Reds, yellows, oranges, pinks and purples. We thought these would make a beautiful salsa, and so we decided to experiment a bit. I have no specific amounts of any ingredient to list because we simply just made it up as we went along. All I can say is that it was damn tasty.
I started by putting the tomatoes in the food processor and pulsing until it was almost a puree
Then, using a strainer (one with the smallest holes), I strained most of the excess liquid
I was out of cilantro, so I opted to use lemon basil instead
Add some garlic in the food processor with the basil if you're a garlic lover
Add the chopped basil and garlic combo to the tomatoes
If you're in a really homemade mood...
Cut up some corn tortillas, brush them with olive oil and sprinkle with some sea salt
Bake at 350 degrees until they look brown and crispy
The End.
Now go make some deliciously easy salsa and crispy tortilla chips
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