I loved the whole idea of doing a Sunday Supper around saving the wonderful bounty of summer. For the last few years I have grown my own tomatoes, and love doing it. There is just something so satisfying about growing your own food, and then using it in a dish. I have grown peppers the last two years, but my tomatoes have always been my #1 favorite. We love tomatoes just about any way you can prepare them. Fresh, roasted, grilled, smoked, you name it and we will eat it!
It is actually kind of funny that I feel the way I do about tomatoes now because growing up I despised, and mean with a passion I despised them. My Mom got so frustrated with my tomato boycott that she actually sat me down at the table and made me eat a cherry tomato. Oh I fought it for quite some time, but finally gave in when she told me that I couldn't leave the table until I ate it. Soooooo I ate one, and it did't stay down long. After that my Mom left me alone when it came to my tomato aversion.
There is actually a song by Mason Williams entitled "Tomato Vendetta" and it made me laugh every time I heard it....
and the tale of a man who let a
Hate for tomatoes cause him strife,
He lost his job, wife, home, car, kids, and life.
He’d go downtown to buy some groceries,
He went because his family was hungry,
He always bought red meat and potatoes
But he wouldn’t touch those ugly tomatoes…
He didn’t know why he hated tomatoes,
They were just as ugly as far as ugly goes,
There in the store, when no-one was watchin’,
He’d set melons on them and laugh at their squashin’.
One night after shopping and on his way home,
His loathing for tomatoes cut to the bone,
He just couldn’t stand the strain any more,
He vowed to destroy the Tomato Horde.
He turned around, and viciously hopin’
The grocery stores would still be open,
His eyes grew cold, for he was a man,
Whose Moment of Truth lay close at hand.
All over town, in every store,
Tomatoes were hurt and spilled on the floor,
Big melons, and turkeys, and large sacks of grits,
Were dumped on their sections to mash them to bits.
At the last store he finished his plan,
But on his way out, a delivery van,
Full of big ripe Tomatoes drove in and hit him,
Tomato Vendetta had claimed its victim.
The incident of the Tomato Vendetta,
Caused a sensation that was something that the
Public could relish, and readily snatch-up,
Popularly known as the t-o-m-a-t-o k-e-t-c-h-u-p….
But in my adult years I have learned to love those fresh little read balls of joy, and coming from Southern California one of my absolute favorite ways to nosh on them was in fresh pico de gallo. Oh boy, I can't even imagine how much pico and tortilla chips I have put down over the years. I could actually make a meal of it if I had to. Give me an ice cold Corona, fresh tortilla chips, and some of this gorgeous pico de gallo and I am one happy camper!!
Prep Time: 01 hrs. 15 mins.
Pico de Gallo
- 6 vine ripened tomatoes, diced
- 1 white onion, diced
- 4 jalapenos, seeded and minced
- 1 cup cilantro leaves, chopped
- 4 cloves garlic, minced
- 2 limes, juiced
- Kosher salt to taste
- Combine all of the ingredients together in a bowl. Cover and refrigerate for at least an hour to allow the flavors to meld.
- Place in pint jars, making sure the lids are tight.
- Store in the refrigerator.
Prep Time: 01 hrs. 15 mins.
Total time: 1 hrs. 15 mins.
Tags: tomato, white onion, jalapeno, garlic, cilantro, lime, #sundaysupper, Sauces and Spices, Appetizers and Starters
Now let's save some summer!!
Learn how to …
- Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma's Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi's Kozy Kitchen
- Spicy Apple - Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D's Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor's Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze 'em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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