The past two weeks from our CSA we have been getting some of the tastiest tomatoes I’ve ever ever had: heirloom varieties in red and yellow. We also got some red and white radishes, sweet white corn, cucumbers, white potatoes and peppers. With all of the tomatoes, I made two recipes: a fresh summer salsa and a potato tomato bake. Here’s my recipes (I didn’t include quantities since you can just add as much or as little of each ingredient as you like):
Potato Tomato Bake
- Italian seasoning
- s + p
- olive oil
- Parm cheese (to sprinkle on top after baking)
Slice the potatoes, tomatoes and onions and mince the garlic. Then put in a baking dish and add olive oil and seasonings. Bake at 375 until the potatoes are soft (30-50 minutes depending on how thick your potatoes are sliced). Sprinkle with Parm cheese.
Fresh Summer Salsa
- tomatoes (I used red and yellow)
- red onion
- lime juice
- s + p
Finely dice all ingredients and adjust to taste. You could also add black beans, corn, cayenne pepper or hot sauce for more flavor and texture.
Both recipes turned out delicious and I’d definitely make them again. What recipes do you like to make with summer’s bountiful tomatoes?