But remember the darker the tomato, the more lycopene it contains. Therefore aim to eat tomatoes when they have reached their peak in ripeness or use organic canned tomatoes. Canned tomatoes offer a rich source of lycopene because the farmers pick the tomatoes when they are at their peak and can them immediately. Just make sure to look for organic and no added salt.
After eating a tomato right off the vine or one directly from the farmers market, who would want to eat a tomato that is pink and white in the middle anyways? It has absolutely no flavor and not to mention fewer phytonutrients as well!
So what can you do with 5 cups of salsa? I love to add salsa to everything. It makes a regular meal taste fresh and zesty. For instance I add a spoonful in my bowl of soup, on top of my eggs, on a sandwich, in a salad, mixed with yogurt for a creamier dip, and of course as is with chips or crackers. I am sure you will find many creative ways to use your fresh salsa.
So here is to the bounty of late summer!
Makes about 5 cups
1 can Muir Glen diced tomatoes
5 medium vine-ripened tomatoes
1 red onion, peeled
1 clove garlic, peeled
1/2 bunch cilantro, stems removed
Juice of 1 lime
1/2 teaspoon sea salt
1. In a high-speed blender or food processor add the can of tomatoes.
2. Quarter 2 of the 5 medium tomatoes as well as the red onion and add into the blender. Add the garlic, 1 jalapeno, the cilantro, lime juice and sea salt. Pulse to combine. Do not over-process the mixture otherwise it will turn to gazpacho!
3. Pour the mixture into a large bowl.
4. Finely dice the remaining 3 tomatoes and add to the large bowl. Stir.
5. Now taste test the mixture. If you like your salsa with more heat, finely dice the second jalapeno and mix in.