It’s Tomato Time

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

Bruschetta

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

href=”http://bestofmotherearth.com/files/2010/07/IMG_0162.jpg”>

above garden fresh images photographed by karen hanrahan

Advertisements
This entry was posted in Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

5 Responses to It’s Tomato Time

  1. My mouth is watering from the recipies and your photos. YUMMY!!!!

  2. Joe Moxie says:

    Hi Karen!
    I LOVE bruschetta! I find that when you make it a day ahead and leave it to sit a night it tastes MUCH better. The difference is remarkable. Either way you choose to make it tho, it’s just plain delicious!

  3. Pingback: Is it chip dip, cheese, or a spread? « Collected Wisdom Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s