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


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

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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

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