Terra Americana

I LOVE this recipe.  I made a big batch last year and canned some.  I coveted those jars all winter saving them for just the right occasions.  I opened the last one in July and have been willing my tomatoes to ripen ever since just so that I can make more.

Every time I make it the recipe evolves just a little bit more.  The inspiration comes from  Julie Sahni's Savoring India.  That book, I savor as much as this recipe. 

• 4 ripe red tomatoes, chopped
• 1 lg bell pepper, sliced in very thin julienned strips
• Vindaloo
• 1 small onion, sliced in very thin julienned strips
• 3 tbsp chopped fresh flat-leaf parsley
• 1 tsp  grated lemon rind
• 1 tbsp  fresh lemon juice
• 2 tbsp   extra virgin olive oil
• 2 tbsp  Vindaloo
• Hot Chili or Tabasco style sauce to taste.

Broil Onion and pepper, until blackened.  Saute tomato and onion an pepper in olive oil.  After 5 minutes add the remaining ingredients.  Continue to saute until the juices have evaporated.  Serve warm with fresh bread or as a condiment. May be stored in the refrigerator.

What you've shared:

Thank you so much. I started making jams, chutney and curds for christmas alongside ginger ale last year, and people keep asking what I'm making this year. So I'm busy looking for inspiration now.
Posted by Claire Statham

A great use for any "extras".
Posted by Kyle McMullen

More terrific ideas for your tomatoes:

• Corn & Tomato Fritters

• Our take on Red Fire Farm's Fresh Tomato-Corn Salsa

• Tomato, Artichoke and Olive Tapenade

• Chunky Ketchup

Photo Credit:  Slurrpy