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Mon, Sep 24, 12 at 19:39
| Somewhere I've seen a recipe for a salsa-type condiment using mixed cherry tomatoes that took advantage of the different colors and shapes. I've got a bounty of beautiful mixed cherry tomatoes in yellow, bright red, dark red and plum color, and I can't find this recipe. |
Follow-Up Postings:
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| I'm not sure which recipe you are referring to but mixed cherry-type tomatoes will work with any of the condiments or salsas. As long as you don't mind the skins you can use them just like you would regular tomatoes. I know we have talked about using them in Annie's Salsa as well as in the many different recipes for tomato condiments from NCHFP. Dave |
Here is a link that might be useful: NCHFP - Tomato salsas and condiments
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| Unfortunately, the recipe I was thinking of wasn't posted here -- it came from some book or canning magazine and is buried somewhere in the morass of papers in my house.... I just remember the accompanying photo was very pretty, with recognizable pieces of yellow, scarlet, and purple/green cherry tomatoes. Thanks for the link, Dave -- rather than mess with that many tiny skins, I may end up just drying what I can. |
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