Hey Everyone! Today’s recipe is pretty straight forward, and from the garden, but these tomatoes, called Candyland tomatoes, are absolutely fabulous! I’ve been growing them this season in my home garden, and they are so sweet when you lightly pan roast them, that they taste like little bubbles of sweet tomato sauce.
I harvested some recently and needed to use them up, but these little tomatoes are too special to just toss into a recipe and get lost in an abyss of ingredients. Pan roasting is a great way to concentrate the sugars in tomatoes, and using a mortar and pestle is the best way to release the oils out of other veggies, like the Serrano chiles I used in this recipe, also from the garden thank ya very much!
I don’t always use a mortar and pestle for salsas, but since the ingredients I had were extra special, I wanted this recipe to receive special treatment. Such privilege! :O
You can use any tomatoes you have, and honestly, salsas of all sorts are simple to make and fun. This is what I used for this particular recipe because I used what I already had.
- 1 cup Candyland Tomatoes, roasted
- 1 tbsp Red Onion
- 1/2 tsp Garlic
- 1/4 Cumin, whole seeds and toasted
- 1/2 tsp Serrano Chile (or more if you like it spicy like I do!)
- 1 TBSP Spring Onion, garnish
- Sea Salt + Fresh Cracked Pepper to taste
- In a small dry pan, roast Candyland tomatoes, on the vine for about 5 minutes on medium heat.
- In another small dry pan, toast cumin seeds until fragrant, usually 2-3 minutes on high heat.
- In a mortar and pestle, add cumin, garlic and a little salt. Make a paste.
- Add remainder ingredients except spring onions and grind.
- Garnish with thinly sliced spring onion.
Video with this recipe and another combined will be up soon on my YouTube channel! Please subscribe and check out my other helpful videos on recipes, cooking 101 and living in Australia visa the United States!