A hot tomato sauce can perk up any dish, from a juicy burger to a swordfish steak. Make up a big batch using fresh Ontario Field Tomatoes when they are at their flavor peak and best budget price. Keep stocked in the freezer to add a glorious fresh sassy touch of summer to even your heartiest dishes in the depth of winter.
- 12 Ontario Field Tomatoes, about 4 lb (2 kg)
- 1/4 cup (50 mL) olive oil
- 3 tbsp (50 mL) finely chopped hot peppers
- 6 cloves garlic, chopped
- 6 green onions, thinly sliced
- 3 tbsp (50 mL) fresh lime or lemon juice
- 1/4 tsp (1 mL) each salt and pepper
Core tomatoes; cut shallow "X" on bottoms. In batches, plunge into large pot of boiling water for a minute or two. Remove with slotted spoon and cool in cold water. Peel and slice in half; gently squeeze out seeds and juice. Coarsely chop and place in large sieve; gently press to extract as much juice as possible without mushing tomatoes. Transfer to large bowl.
In small frying pan, heat oil over low heat; add hot pepper and garlic. Cover and simmer, stirring often, for 10 to 12 min. until garlic is softened and flavors are blended. Stir in onion. Add to tomatoes and gently stir. Stir in lime juice, salt and pepper. (Salsa can be frozen for up to 3 months. Thaw in refrigerator, then drain off excess liquid before using.) Makes about 5 cups (1.25 L).
- Protein: 1.0 gram
- Fat: 5.0 grams
- Carbohydrates: 8.0 grams
- Calories: 81