I started a bunch of yellow tomato plants from seeds this year. I didn’t know how many would make it because they didn’t make it last year. I put them outside when it got nice and they were blown to death. I think all but one made it this year and I gave a few away. I have ten tomato bushes. Two really aren’t growing. I don’t know if it has something to do with rodents messing with their roots or what. One was always a runt – it never really grew. It’s not dead, but it’s not growing or producing. The other isn’t doing anything either.
Two popped up in random places that I replanted. The one next to the fireplace I couldn’t for the life of me figure out how it got there until I saw the tomatoes. I planted the little yellow pear-shaped tomatoes near there last year, so one of the seeds must have grown. The plant last year produced so many tomatoes they were rotting on the vine. These really haven’t produced either. I think I’ve gotten a half a dozen or so little pear ones.
The only way I think the one next to the hydrangea got there is that a seed may have made it out of the garage. I really don’t know how it got there. But like me, I don’t like to waste anything and I replanted them in the yard.
So now I have 6 large tomato bushes that are abundant producers and I am giving tomatoes away to everyone I meet – only half joking. There’s just too many. Outside of maybe 4 tomatoes, I just picked all of these and there will be more ready tomorrow.
I did take the time to make some salsa the other day. I bought the ingredients to make more, but I am busy from morning to late at night. At the rate I am going I am really thinking it would be easier just to go back to work. I just can’t keep up with everything. Anyway, here is the recipe. I say recipe loosely, you add and remove ingredients as you desire.
- Yellow tomatoes
- Garlic cloves
- Serrano Peppers
- White vinegar
- Lime Juice
Here is how my prep looked.
I used all these ingredients, with the juice of half of that lime, not big on lime flavor. I seeded the peppers and used a tablespoon of white vinegar. It came out a little hot for me, so next time I will only use two peppers. I ended up cutting up a medium size tomato and threw it in there to make it milder, plus I used one more tomato and it made more salsa. I cutup the tomatoes by hand into small chunks, and threw the garlic, peppers and shallots into a little food processor. I chopped the cilantro by hand.
Here is how it turned out.
That bowl is a Libby bowl, and they came with lids. I bought mine from Crate & Barrel, but when I went to pick them up I found they were Libby. I love those bowls and they are great for making chia seed pudding.
I’ve been making this salsa for years. The yellow tomatoes are not as acidic in my opinion, and I think they are just beautiful. I had one with an avocado for dinner tonight.