Last year my tomato yield from my garden was zippo.
What a difference a year makes!!
What are you doing with all of YOUR tomato’s?
I personally have an astounding Pico De Gallo made.
Bruschetta is on the horizon
Pico De Gallo
chopped tomato, cilantro, onion, garlic, jalepeno or pepper of choice – squeeze lime all over and let macerate
serve with anything mexican
superb on eggs
Bruschetta
chopped tomato, onion,garlic, parsley, basil and lemon – slather with , olive oil, balsamic. let macerate …
serve on toasted breads, rubbed with more garlic, add bruschetta, more oil and fresh parmesan
it’s all about the ceremony with this mixture
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above garden fresh images photographed by karen hanrahan
My mouth is watering from the recipies and your photos. YUMMY!!!!
glad to hear sheila …..double yum!!
Hi Karen!
I LOVE bruschetta! I find that when you make it a day ahead and leave it to sit a night it tastes MUCH better. The difference is remarkable. Either way you choose to make it tho, it’s just plain delicious!
I couldn’t agree more a day later is definitely much much better!!
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