Thursday, October 4, 2012

Yellow Gazpacho?

Just because I'm weird...
We have had a tomato plant sprouting little yellow pear tomatoes like there's no tomorrow.  Running out of things to do with them, Denise decided to cook a bunch up one weekend afternoon.  I ran them through the food mill to separate out the skins and what not, leaving a nice yellow tomato juice/sauce.  Ended up canning about a pint and a half of sauce.  Tonight I finally decided it was time to do something with it.
So, into the sauce I added...
  • One Red Bell Pepper, finely diced
  • 1/2 Hot House Cucumber, seeded and finely diced
  • 2 Medium Jalapenos, seeds and veins removed, very finely diced
  • Small Red Onion, finely diced
  • 2 Cloves Garlic, finely minced
  • Kosher Salt
  • Fresh Ground Black Pepper
  • 1 Tbsp (or so) Picante Pepper Olive Oil from the Temecula Olive Oil Company
  • 1 Tbsp (or so) White Vinegar
Served with a little toasted sourdough and a glass of wine.  Pretty tasty.


Anonymous under cabinet wine glass rack said...

Gorgeous post gonna try this soon

October 6, 2012 at 8:34 AM  
Anonymous Flea said...

We had about a bazillion of those little yellow pear tomatoes a couple of summers back. We couldn't give them away fast enough. Seriously, they were delicious, but a family of five can only eat so many little yellow tomatoes and live.

April 4, 2013 at 7:55 AM  

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