Fresh Tomato Salsa
4 lg ripe plum tomatoes
1/4 c chopped scallions
1/4 c chopped cilantro
1 tbsp fresh oregano or 1 tsp dry oregano
2 cloves garlic, minced
1 tsp olive oil
2 tsp fresh lime juice
Salt & Pepper to taste
RedHot to taste
This one is easy - just chop everything up and combine it. If you're not using Roma tomatoes, just be sure to get rid of most of the seeds and juice.
Pasta with Tomato and Smoky Bacon
2 lbs ripe tomatoes
6 strips smoked lean bacon, cut into 1-inch pieces
4 tbsp butter
1 onion, chopped
1 tsp dried oregano (or 1 tbsp fresh)
salt and pepper
Seed and chop the tomatoes. If your oregano is dry, mix it into the tomatoes along with the salt and pepper in a bowl, so the oregano has a chance to begin flavoring the tomatoes.
In a large skillet or saucepan, fry the bacon in the butter until the edges crisp up. Add the onion, and cook until the onion is fairly soft (about 5 minutes). Add the tomatoes and cook until the tomatoes break down and the onions are clear (about another 5-10 minutes).
Mix the sauce with 1 lb of pasta - I like angel hair. Top with grated parmesan.
Though this recipe has only a few simple ingredients, the sauce is one of my favorites, and people I cook it for are surprised at how good it tastes. The original recipe called for blanching and peeling the tomatoes, but I don't think that's necessary. The peels break down pretty well during the cooking process.
