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Chop the tomatoes and let the all of the flavors blend together, serve it with chips or tacos.
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“The Complete Book of Small-Batch Preserving” by Ellie Topp and Margaret Howard, has many recipes and directions for those looking to can smaller amounts.
Courtesy of Firefly Books
Ingredients
- 1 tbsp extra virgin olive oil 15 mL
- 1/2 cup chopped red onion 125 mL
- 2 tbsp dry white wine 25 mL
- 8 green tomatillos, husked, cored and diced (see Tip)
- 4 ripe medium tomatoes, seeded and diced
- 2 cups yellow, orange or red cherry tomatoes, diced 500 mL
- Salt and freshly ground pepper
- 6 sprigs fresh basil, chopped
Directions
- Heat oil in a large non-stick skillet over medium-high heat. Add onion and cook for 2 minutes. Add wine and tomatillos; stir to combine. Remove from heat.
- Add tomatoes to skillet while it is still warm. Season to taste with salt and pepper; stir in basil.
- Place mixture in a medium bowl. Cover and let stand for 20 minutes. Refrigerate until serving time, but use within 6 hours.
- Makes 3 cups (750 mL).
- TIP: If you are unable to buy tomatillos, replace with diced pale green tomatoes.
- Reprinted with Permission from The Complete Guide to Small-Batch Preserving and Published by Firefly Books.
