My cherry tomato plants will not quit. They keep producing like there's no tomorrow. I finally had to start coming up with new ideas because I am so burnt out on all my standby recipes. I made kalua pork in the crockpot over the weekend and was tired of having it in tacos or over plain rice and shredded cabbage like we always do.
Don't you just hate when you get in a cooking rut? Ugh!
As I was looking at the cherry tomatoes and was getting ready to throw them in the food processor once again for lazy salsa, I had an idea. Couldn't I add similar, yet different ingredients and make an Italian style "salsa" instead of a Mexican flavored salsa? A few minutes later, the Italian "salsa" was born.
4 cups of fresh tomatoes
1 bunch of basil, large stems removed
1 can of black olives, drained
1jalapeños, stem removed, seeded (if desired...seeds=spicy)
Juice of 1-2 lemons
Salt, to taste
Rinse off all your veggies. Place all your ingredients, except salt, in the food processor and chop until desired consistency is reached, about 5-30 seconds. Add salt to taste. Can be served immediately, or chilled to let the flavors develop. Stays good in the fridge for a couple of days.
If you aren't eating GF, this would be great served with those crunchy toasts you would use to make bruschetta.
I served the salsa on top of some polenta rounds I baked in the oven until they were crispy and the leftover shredded pork. It was really yummy!