So I’m a notorious insomniac and usually don’t go to bed until around the time the sun is going to come up! Lately I have been making a big effort to not do this anymore. I will talk about this more later, but I needed to share that so you would understand how amazing it was I was up at 8am on a Sunday morning! I admittedly haven’t gone to a farmers market lately due to various reasons, but I was so happy to go. I woke up my husband and we walked the 2 miles to the market. I was pleasantly surprised that more of my favorite vendors had started doing the Sunday market. I think I did very well with my purchases. I did “splurge” a little on things like the onions and peppers, however they were needed for recipe videos like Tofu Scramble and Pickled peppers mix! (videos coming soon, promises!)
Here is what I purchased with totals:
2 cans Dole pineapple juice (not from concentrate) $1.50 ea
1 free water bottle (BPA Free)
2 free packages Dill pickle canning mix
2 free package instant pectin
3.5kgs tomatoes, red/yellow mixed. $11.00 total
just over 1lb purple carrots, $2.75 total
1 bunch Italian parsley 99Â¢
6 HUGEÂ cucumbers $2.00 total
4 yellow onions $2.00 total
3 sweet peppers $1.00 total
6 HUGE zucchini $2.00 total
2 eggplant $1.00 each
1 heavy red cabbage $2.00
mix of 10 hot peppers $1.00 total
My cat decided to come outside and inspect my haul after we finished the video. I don’t share enough cat photos, so you’re welcome! ^.^& before anyone gets stupid, no I wasn’t choking her, its just looked like that because I was holding her under her arms.
This fresh tomato (tomatoe) salsa or tomatoes el fresco, is a staple in my house when tomatoes are in season! Its great on eggs, salads, fresh chips, you could even eat it by itself if you wanted! The possiblities are nearly endless with this dish. As if it couldn’t get better, this is a super fast, simple, and CHEAP budget friendly recipe that is not only gluten free, but raw vegan friendly. So lets make this tasty salsa!
1.5lbs of your favorite tomatoes, I used romas & yellow grape, but any will work
1/2c – 1 1/2c chopped onion
2 tablespoons raw olive oil
5-10 grinds black pepper
1/2tsp or to taste good quality salt, I suggest pink salt
1 bunch fresh cilantro or 2 tablespoons dried parsley ( I used dried parsley, however fresh cilantro is more traditional)
***Optional: other items as desired to taste, I suggest bell peppers, hot minched peppers, etc***
Wash your tomatoes well and cut just the very top stem part off. Slice your tomatoes into your desired size and add to a bowl. I choose not to seed or devein my tomatoes because I want the liquid from the inside to marinade with the salsa, however you can choose to seed them & adjust your seasoning accordingly. Slice your onions up and add to the bowl. Add your olive oil, sprinkle with salt, black pepper, herbs, and any additional toppings as desired.
Toss well with your hands, being careful not to squish your tomatoes.
Set your salsa on the counter for 10 minute, then store in the fridge a minimum of 8-12 hours before using for best flavor. This salsa will stay fresh in the refridgerator for 1-2 weeks!
Makes: approx. 4 cups prepared, Preparation: 15 minutes + 8-12 hours in fridge *for best flavor* (nutritional information shown is for 1 cup salsa)
dietary notes: this recipe is raw vegan friendly & gluten free