Tomato Salsa: Frugal way through the day !
For best results, use high quality fresh tomatoes. But, if you have decided to make salsa on your own, and are now reading this, I am sure you already know that. This year, when salsa was done, I have packed several plastic bags containing 2 cups each and stored them on ice but I have also canned several glass jars for the pantry to see the results. I am testing the dish to see how long the jars can stand in the pantry without spoiling.
To see the tomatoes I have used, please look at Galette Tricolori . Peeling tomatoes is step I never skip because tomato skin separates from the flesh when cooked my family does not like its look and taste. Out of 6 lb of tomatoes I got 14 cups of puree. Also, you will notice I do not put any chopped basil or parsley leaves in when cooking. Both herbs are available throughout the year so I add them to meals when finishing them up.
The best way to serve is so simple: just boil some spaghetti, add salsa and grated cheese and here you go : beautiful simple dish ready in several minutes. who on Earth would resist ?
- 6 lb tomatoes
- 3 cup sunflower oil
- 3 medium sized onions, finely chopped
- 1 Tbsp sugar
- 2 Tbsp salt
In a large pot, boil 8 – 10 cups of water.
Add tomatoes and cook for 5 minutes.
Take tomatoes out, leave to cool a bit and take the skin off.
Cut tomatoes to quarters and puree them in food processor.
In a large pot, fry oil and onions for 10 minutes.
Add puree, sugar and salt and let it slowly boil until it gets desired consistency. It takes 30 to 120 minutes.
If you freeze salsa, let it cool and pack to plastic bags for freezing.
If you can it to glass jars, heat them in the oven and put hot salsa in.