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.
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.
- 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
Combine all ingredients in a bowl.
Combine all ingredients. Set aside to let the flavors develop for an hour or enjoy right away.