R E C I P E S


Salsa Fresca
4-6 medium tomatoes, chopped
1/2 red onion, diced
2 jalapeno chilies, finely diced
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon salt
Tabasco (to taste)
Combine all ingredients in bowl. Adjust seasonings to taste. Cover and refrigerate. Serve slightly chilled.

SUMMER TOMATO SAUCE
(for 1 lb. pasta)
6-8 tomatoes, cored and diced
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup extra virgin olive oil
Salt (to taste)
Grated Parmesan cheese
Combine all ingredients except Parmesan cheese in bowl. Cover and allow to sit out 4-6 hours. Pour over hot cooked pasta. Add grated cheese as desired.

TOMATO PESTO SANDWICH
(1 serving)
2 slices focaccia bread
Pesto
Thickly sliced fresh tomatoes
Thinly sliced red onion (optional)
Salt and freshly ground pepper to taste. Spread pesto on inside of each bread slice. Put sandwich together with one layer of tomato and one layer of onion. Serve at room temperature.

PEELING FRESH TOMATOES
Lightly score an X on the bottom ends of tomatoes. Plunge into boiling water for 20-30 seconds, remove from boiling water and immerse in ice-cold water. Then peel with a paring knife.


Maricopa County Master Gardener Volunteer Information
Last Updated January 25, 2003
Author: Lucy K. Bradley, Extension Agent Urban Horticulture, University of Arizona Cooperative Extension, Maricopa County
© 1997 The University of Arizona, College of Agriculture and Life Sciences, Cooperative Extension in Maricopa County
Comments to Maricopa-hort@ag.arizona.edu 4341 E. Broadway Road, Phoenix, AZ 85040,
Voice: (602) 470-8086 ext. 301, Fax (602) 470-8092