Great for lunches for the week and a light dinner or side dish.
Also great for Lent as a meal option for meat free observances when opting out of seafood.
Makes 4-6 Servings.
Ingredients: 7-8 Vine Ripened or Roma Tomatoes Tomato Juice 1 English Cucumber 1/2 cup chopped red onion 1/2 small jalapeño, seeded and minced 1/4 cup extra-virgin olive oil (Robust) 1-2 cloves of garlic minced 1 Lime, juiced 2 Tsp Balsamic Vinegar 2 Tsp Worchestshire Sauce 1/2 tsp Cumin Salt and Pepper Fresh Basil 1 Tsp Koster SaltClean and dry the tomatoes. Make a criss cross pattern on each tomatoDice the other veggies. Bring a Stockpot to a boil.Slice and juice the lime. Once the water boils, carefully add in the tomatoes.Blanch for 15 seconds.Remove and set in a bowl of ice water. Peel all tomatoes. Core and seed.Take a strainer and mash the tomato discarding the large pieces. Add the tomato juice.It’s good once you get to about a cup of both the puree and the juice.Add in the diced and minced pepper, cucumber, cumin, onion, garlic, olive oil, lime juice, balsamic, Worcestershire, salt, pepper to taste.Either use a hand mixer or blender, add all but 1/4 of the mixture to a blender. Puree for about 20 seconds.Pour the puree over the 1/4 of remaining mixture Cover and refrigerate for 2 hours up to overnight. Add to jars for the week and refrigerate for lunches or quick meals. When ready to serve, slice a few more tomatoes if preferred, set aside at room temperature and add basil.A wonderful vegan, vegetarian, and low fat option.
Serve with some optional dinner rolls or Italian bread if preferred but no pressure.Enjoy!
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