This is one of my bigger tomatoes – a 1 1/2-pound Mortgage Lifter. (The egg is there for scale.)

WHAT to do with ALL THOSE TOMATOES??

It seems a shame to turn all of your gloriously fresh, just-harvested tomatoes into sauce, doesn’t it?

But then again, there are just so many dinner salads you can eat.

So many tomatoes, so little time to enjoy them…

Here’s an easy way to use at least some of those delicious tomatoes: fresh, homemade salsa. If you’ve got a food processor, it’ll take you about 5 minutes to make a couple of quarts of this.

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A sultry summer day.

Heat and humidity so thick you can cut ‘em with a bread knife.

That shady deck or cool back porch calls to you, doesn’t it? A book, a drink, something to nibble on…

But aye, there’s the rub. For devoted DIY-ers, a bag of Cheetos just doesn’t cut it.

Which is why I’m sharing with you the easiest ever homemade crunchy bread sticks (no kneading!) and salsa dip (just two ingredients!).

Bookmark this – and read on…

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Is that not just the prettiest thing you’ve ever seen?

Fresh, fresher, FRESHEST garden vegetables. Summer’s song, captured in a bowl of crisp salsa cruda: chopped fresh veggies, lightly seasoned with chili and/or cumin.

Here’s the basic recipe, which makes about 2 1/2 cups of crisp, chunky salsa. Feel free to amend it (or increase it) as desired. read the rest of this entry »