Too Many Tomatoes

By Lori Powell

Tomatoes are dropping in my garden…literally. My garden includes everything from heirloom varieties to the humble cherry. So, when burdened (gifted) with the luxury of gorgeous home-grown tomatoes, I say, let the salsas begin!

With infinite salsa variations possible, I change it up, given the offerings at the farmers’ market or what’s in my fridge. You could add beans, corn or grilled veggies, to name a few tasty options.

Today calls for a salsa with a touch of fruit. Omit the fruit if you like and simply add more tomatoes.

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Salsa with a Touch of Fruit
Makes about 3 ½ cups

1 pint cherry tomatoes, chopped (1 ¾ cups)
1 small mango, peeled and diced
2 firm-ripe plums, halved, pitted and diced
1/3 cup chopped fresh cilantro or basil
2 ½ tablespoons fresh lime juice
2 tablespoons finely chopped, seeded jalapeno
½ small red onion, finely chopped
½ teaspoon minced garlic
1 ½ tablespoons fresh olive oil

Toss together all ingredients in a serving bowl and season with salt and pepper. Let stand at least 15 minutes before serving.

Serve with tortilla chips.

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