Tomatoes are coming on, right about now! Do you love them, like I do? I downsized from my home with a big, beautiful garden, to a townhouse. It fits my life with one child left at home. No time for yard maintenance, and right at the freeway, for the straight shot to the airport. Such a different life I have, now, than 10 years ago, when I was in the thick of raising four small children.
One of the losses–for the first year ever, I miss garden produce!
Like John Denver said,
“Only two things that money can’t buy, and that’s true love, and home-grown tomatoes!”
Here’s a way to use your big tomato crop, without cooking or even spending much time. I use this on pasta of any kind. In quinoa with steamed veggies. Or I mix it half-and-half with guacamole and dip salt-free brown-rice crisps in it, or homemade organic corn or sprouted-grain chips made from tortillas and no salt or oil.
2 cloves garlic, chopped
1 Tbsp raw apple cider vinegar
3 lbs fresh tomatoes
1 tsp maple syrup or raw honey
A handful of fresh basil, oregano, or both
Pinch of sea salt
Pulse in your blender until blended but still chunky, or whatever consistency you prefer. Serve over pasta, quinoa with vegetables, or with chips.