As summer is wrapping up, I find myself frantically raiding my garden to get the last of our summer harvest. I hate seeing any fruit, herbs, or veggies go to waste so I’m always drumming up new ideas to use them in various ways. I think we can all agree that tomatoes seem to be the hardest to keep up with, they grow like crazy and always tend to ripen at the EXACT same time making them impossible to stay on top of!
I feel as though the most common way to use up tomatoes is by canning them and making big batches of salsa! A few weeks ago during one of our team meetings, our Finance gal, Kristy, brought over a jar of her homemade salsa and it was SO GOOD that we asked her to share the recipe with us so we could post it here for you to enjoy! So, let’s kick this blog off with her delish Black Bean and Corn Salsa recipe!
1. Kristy’s Black Bean and Corn Salsa
- 10 pounds roma tomatoes-blanched, peeled and chopped
- 2 large onions, chopped
- 2 large red peppers, chopped
- 2 large green peppers, chopped
- 8 garlic cloves, diced
- 2 cans tomato paste
- 1.5 cups white vinegar
- 6 tbsp sugar
- 2 tbsp coarse salt
- 2 tbsp paprika
- 2 jalapeno peppers, diced (use gloves)
- 1 can sweet corn
- 1 can black beans
- 1 cup fresh chopped cilantro
- Add everything except cilantro, corn and beans to a big pot, boil, then let simmer for 3-5 hours or until desired thickness.
- Strain corn and beans. Add cilantro, corn and beans for the last 30 minutes of simmering.
- Process in canner for 10 minutes.
You can easily double this recipe by doubling all ingredients listed!
Alternatively, if you love to pluck your tomatoes and use them on the fly (just like I do when I’m feeling inspired to make a delicious homemade meal!). Then these next 5 recipes will be perfect for you!
Let’s get right to it! 🍅
These Vegan Fried Green Tomatoes have to be one of my favourites! They’re so crispy and salty and the perfect fix to any craving! Plus, the dipping sauce for these babies is to die for!
When I say this is the most delicious tomato sauce ever I’m not kidding! This is a recipe Mackenzie and her mom have been making it for years and we were lucky enough to have her share it with us on the blog so all of YOU could try it! This sauce is the perfect way to use up all the ripe tomatoes, basil, onions, and garlic from your garden! The best part about this recipe is the fact that it freezes really well and makes for a delicious base for homemade pizzas!
This Tomato Basil Soup makes me so excited for fall! I can’t wait to curl up in a blanket and have this on a cold night! And not to mention the garlic parmesan croutons that go along with this are so delicious!
This Roasted Tomato Basil Capellini is a creation by Fraiche Nutrition and is the perfect dish to whip up on a busy night because it’s so quick and easy! It’s packed with so much flavor and goodness … even the kids will love it! You can easily make this vegan by swapping out parm cheese for your favourite vegan parm!
This recipe is also from Tori’s blog, Fraiche Nutrition, and it’s genius! I can’t think of an easier way to use up tomatoes than turn it into a Chipotle Sauce! You can use this with tortilla chips, nachos, and tacos … perfect for those football Sunday’s!
There you have it guys! Let me know in the comments below what you are most excited to try and if you have any other recipes I should know about!