Chunky Tomato Salsa is here! A healthy salsa that doubles as a condiment.
Course Sauces, Dressings, Condiments
Cuisine Mexican Style
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Author Ginny McMeans
24ouncesfresh tomatoes that measure about 1 1/2 lbs. or 24 ounces
2garlic clovesminced or chopped very finely
Take the skin off the tomatoes. The way that you do this is by bringing a pot of water to the boiling point. Drop in the tomatoes and let boil just a minute or so. The skin will split as seen in the photo below.
Take the tomatoes out of the water with a large perforated spoon. Let cool. Peel off the skin.
Cut into halves and cut out the core at the one end.
Place in a food processor and process coarsely. I pulse a very few times. Do not puree.
In a large sauce pan heat 3 Tablespoons water to a mild boil. It happens quickly. Turn down the heat.
Saute the onion about 10 minutes or until soft.
Add the garlic, basil and oregano. Stir 2 minutes.
Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 25 minutes, uncovered, stirring occasionally.