Susan at Desertsky Quilting posted a recipe for a cooked salsa with tomatoes, pineapple and peaches (click here for her version) which sounded really good. I wanted to use this idea, taking advantage of the wonderful fresh produce that is available now and made up an uncooked fresh salsa. I didn’t have fresh pineapple and used two slices of canned pineapple cut into small segments.
Note: Peaches and tomatoes can be peeled easily and without waste by dipping them in boiling water for about 20 seconds – the skins slip right off.
PEACH, PINEAPPLE AND TOMATO SALSA
1 cup peaches, peeled and diced
2 slices pineapple, drained and cut into small segments (about 1 cup)
2-½ cups peeled, diced fresh tomatoes
1 Tblsp. hot banana pepper, finely chopped
1 Tblsp. cilantro, snipped in small pieces (fresh basil is also good)
1 Tblsp. red wine vinegar
2 Tblsp. honey
¼ tsp. salt
Grating of black pepper
Place prepared peaches, pineapple, tomatoes, banana pepper and cilantro in a medium bowl.
In a separate small bowl, mix together the vinegar, honey, salt and pepper. Pour the vinegar mixture over the salsa ingredients and toss lightly. Cover and refrigerate until ready to use.
Makes about 3 cups of salsa. Will keep well in refrigerator for 3-4 days.
This is a good side dish and was delicious served with grilled tilapia.
It is also good served as a dip with cinnamon crisps.
Back when we lived in lovely Blue Jay on the Ohio/Indiana border, I spent my whole summer trying to make good use of all the tomatoes and zucchini my husband planted and harvested. In 1995, I found a recipe in the newspaper that used a lot of zucchini, tomatoes and basil to make a big 9×13 pan of Mediterranean Zucchini Casserole. I have a note in my recipe binder, “Large amount, but David and I ate 3/4 of it for supper along with hot rolls and a tossed salad. Excellent. We both liked this.”
Now that I’m alone, I cut the recipe down to fit a 9″ pan and still ate on it for three days. It was delicious each day. The good part about this dish is that there is not a lot going on to interfere with the fresh flavors of the vegetables and basil and the baking time allows the vegetables to be at their tender best. I only make this casserole in the summer when I can use good farm market vegetables and my own fresh basil.
MEDITERRANEAN ZUCCHINI CASSEROLE
1/2 lb. lean ground beef (I use Laura’s Lean 4% fat beef)
1/2 cup of chopped onion
1 clove garlic, minced
1/2 tsp. salt
Grind or two of black pepper
3/4 cup fresh basil leaves
2 Tblsp. olive oil
1-1/2 medium zucchini cut into 1/4″ thick slices (3 cups)
2 large ripe tomatoes, sliced
Preheat oven to 350 degrees F.
Saute the ground beef, onion and garlic until beef is done and onion is tender. Season with salt and pepper.
Tear bread into chunks and put into food processor with basil leaves. Process until crumbs are fine.
Oil bottom of 9″ baking pan. Arrange half of zucchini in the bottom of the pan, spread half of cooked meat/onions/garlic over the zucchini. Top with half of tomato slices.
Sprinkle half of the bread cumb mixture over the tomatoes. Drizzle olive oil over the top. Repeat with layers of zucchini, tomato, crumbs and olive oil.
Bake @ 350 degrees F for one hour.
Sit down and enjoy the flavors of summer!
This dish has been a family favorite from over 25 years ago when I had a lot of tomatoes at all times. My husband had every variety in large amounts in his garden and I spent a lot of time canning and freezing them for use all through the year. This is a favorite side dish to serve with salmon patties and macaroni and cheese.
OLD TIME SCALLOPED TOMATOES
1 Tblsp. oil
1/2 cup chopped onion
One 14-15 oz. can whole peeled tomatoes, drained
One 14-15 oz. can crushed tomatoes
2 Tblsp. butter
1/4 cup brown sugar
Dash of salt and a few grinds of black pepper
2 cups soft bread crumbs
Preheat oven to 350 degrees F
In small skillet, heat oil and saute onions on low heat until soft. Sprinkle lightly with salt and pepper.
In 8×8″ baking pan place tomatoes. Roughly cut up the whole tomatoes. Add the sauteed onions.
In the same skillet used for the onions, melt the butter, stir in brown sugar until dissolved. Add to tomato mixture and stir to blend.
Sprinkle crumbs on top of tomato mixture and bake @ 350 degrees F for approximately 20 minutes until tomatoes are heated through and topping is browned.
Yield: 6 servings