Thanks to my in-laws Joanne and Clarence and my dad, I have an abundance of homegrown tomatoes. They are quickly ripening, so I had to think of a good way to use a bunch of them. Gazpacho!
More importantly, making this recipe is indicative of the fact that I now have a functioning kitchen! I've missed cooking during these past few weeks. No more truck stop food for me!
My beloved spice wimp.
ReplyDeleteYou've got me pegged. I am indeed, a wimp when it comes to foods that are HOT. My family makes XXX salsa, which I cannot even smell without tearing up.
ReplyDeleteanother good tomato recipe:
ReplyDeleteget a big baking dish, and in the bottom spread a generous but single layer of chopped white or yellow onion (1 sm-med), chopped tomatoes (2 medium) and chopped zucchini (2 medium. sprinkle with some shedded extra-sharp cheddar cheese. bake at 350 until cooked through (but you don't want it watery) and the cheese starts to brown.
yummy!