Last year my tomato yield from my garden was zippo.
What a difference a year makes!!
What are you doing with all of YOUR tomato’s?
I personally have an astounding Pico De Gallo made.
Bruschetta is on the horizon
Pico De Gallo
chopped tomato, cilantro, onion, garlic, jalepeno or pepper of choice – squeeze lime all over and let macerate
serve with anything mexican
superb on eggs
chopped tomato, onion,garlic, parsley, basil and lemon – slather with , olive oil, balsamic. let macerate …
serve on toasted breads, rubbed with more garlic, add bruschetta, more oil and fresh parmesan
it’s all about the ceremony with this mixture
above garden fresh images photographed by karen hanrahan