Salsa

The tomatoes picked at the end of fall last year have riped in the food cellar and have lasted well until now. It’s time to make the last ones into a salsa. 

It’s a mix of mostly tomatoes with sweet peppers, chili peppers, onions and garlic along with a good portion of oregano, basil, sage, rosemary and thyme simmered with soy sauce for a couple of hours. 

Then ground to a pulp. 

It’s either used now for homemade pizza, lasagne and such or stored in the freezer for later use. 

In one portion I added lingon berries and miso after cooling for a new flavor sensation. 

 

Salsa

The tomatoes I took in to ripen indoors, after the frost killed the plants, gradually reddened, got soft and tasty. We used them as they ripened, but they became too many all at once, so I decided that I would try making a salsa with the rest. And it turned out quite good.

I don’t have a proper recipe for this, but here’s how I did it.

– clean and chop tomatoes (all kinds)
– slice onion and garlic
– sauté in cast iron pot
– put tomatoes into pot
– add salt
– add herbs
– add spices
– simmer a few hours until it thickens
– let cool in stainless steel pan
– mash or mix into a fine purée
– put into containers to refrigerate
– or freeze if there is too much

The herbs I used here are thyme, sage, oregano, rosemary and basil from the garden but dried for winter use. I also put in some imported spices like ground cumin, curry powder, chili pepper (our own) and black pepper. I just throw the herbs and spices in without measuring according to experience and taste.