Herb and Green Tomato Salsa

Today’s simple Sunday post is a recipe for this Herb and Green Tomato Salsa. It’s best enjoyed on roasted veggies, topped on baked eggs, swirled into soups, or drizzled on salad.

Keeping true to the simple Sunday philosophy, I’ll keep this short! I love making this sauce when my garden is overflowing (or on it’s last leg) since you can use whatever kind of herbs you have on hand. I used a mix between the green tomato variety that is green when ripe and a few unripened cherry tomatoes to give this sauce a variety of texture. You can use whatever color tomatoes you have on hand to yield the same results (I just loved the pop of green). Be careful to use too many unripened tomatoes in this though as I’ve heard it can cause upset stomachs for some.

This sauce is great lathered on roasted vegetables, drizzled into stews, or enjoyed in scrambled eggs.

Herb and Green Tomato Salsa

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Herb and Green Tomato Salsa
Prep Time
10 mins
Total Time
10 mins
 

This Herb and Green Tomato Salsa is such a simple way to use leftover garden scraps. It's best enjoyed on roasted veggies, topped on baked eggs, swirled into soups, or drizzled on salad.

Servings: 6 servings
Ingredients
  • 1 cup fresh herbs (such as chives, basil, sage, mint, etc) chopped
  • 1/2 cup green tomatoes (I used a mix of green variety and a few unripened cherry tomatoes) diced small
  • 1/4 cup blanched almond slivers
  • 1 garlic clove minced
  • 2/3 cup olive oil
  • Salt / Pepper to taste
Instructions
  1. Combine all ingredients in a bowl.

  2. Combine all ingredients. Set aside to let the flavors develop for an hour or enjoy right away.

 

 

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

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2 Comments

  1. Reply

    Linda

    September 10, 2017

    What herbs are in this?

    • Reply

      Shellywest

      September 10, 2017

      You can use pretty much any herb you’d like! I used basil, chives, mint, and parsley for this batch.

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