- 6 ripe tomatoes
- 1/2 red onion, diced
- 1 cucumber, peeled, seeded, chopped
- 1 red bell pepper, seeded and chopped
- 1 small jalapeno, seeded and chopped
- 2 stalks celery, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons green onions, chopped
- 1 clove garlic, minced
- 2 teaspoons balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon freshly squeezed lemon or lime juice
- 2 teaspoons Worcestershire sauce (don’t use for vegetarian or vegan)
- 2 cups tomato juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Sugar to taste, if needed
- In a large pot bring water to a boil. Cut the area that the stems were attached to the tomato. Using a slotted spoon carefully lower the tomatoes into the boiling water. When the skins around where you cut start to lift slightly, about 10-20 seconds, remove from the water. Let the tomatoes cool for 1-2 minutes, until you can handle them, and then remove the skins with your fingers, they should just pull away from the tomato. Then dice the tomato.
- In a large glass bowl put in all of the ingredients, except the sugar. Using an immersion blender blend to your desired taste.
- Taste and if needed add sugar.
- Cover the bowl with plastic wrap and chill for at least 2 hours, can be overnight.
Tomorrow: December is Root Vegetables and Exotic Fruits Month. Tomorrow’s recipe will include exotic fruit.