I’m pretty picky about tomatoes. Every year I grow LOTS of tomatoes – usually 24-30 plants of different varieties to eat fresh, roast for sauce and freeze. Well, it’s the middle of winter and I’m plum out of tomatoes. Get it? Plum, like a plum tomato. Sorry. Couldn’t help myself.
So how cool was it that the folks from the Red Gold company contacted me asking if I would review their RedGold brand? They sent two 28 oz. cans of tomatoes (one crushed & one diced), a can opener, spaghetti stirrer, magnet clip, pot holder and recipes in the cutest ever oversized tin. More about that in a bit.
Since they sent diced tomatoes, the decision to make salsa was a no-brainer. The tomatoes right out of the can are not too acidic or salty. The dice is a larger dice, not a petite dice, but that works just fine for salsa. There is a little bit of “can” taste to the tomatoes, but I guess that’s to be expected.
Here’s how I made my salsa.Kim’s Tomato Salsa Makes 4 cups 1 – 28 oz. can diced tomatoes (I used RedPack) 1 small onion 2 cloves garlic 1 or 2 jalapenos (depending on how much heat you like) 1 teaspoon cumin Cilantro, a palmful, roughly chopped a lime Salt & Pepper to taste
Drain the tomatoes and add to a large bowl. Chop the onion and mince the garlic. My onions were really, really strong so I took about a tablespoon of oil, heated it to high and threw in the onions and garlic just to take the edge off them. It also makes the salsa turn out more like one of the jarred salsas (but better!).
Add the cooked onions and garlic to the tomatoes. Add the cumin, finely chopped jalapeno and cilantro. Squeeze in the lime juice – one half at a time. Tasting as you go. Finally add salt and pepper to taste and then just let the salsa sit for a good 2-3 hours so that the flavors all come together.
This is what inspired the expansion of my tomato horizons –
I’m ‘sharing the wealth’ and will be giving this away to one lucky winner this week. I’m looking for some tomato recipe inspiration. To enter the giveaway, please tell me your favorite way to use canned tomatoes OR paste a link to your favorite recipe that uses canned tomatoes. The giveaway ends midnight EST, Friday, February 8, 2013.
Disclosure: The RedPack tin of goodies was sent to me courtesy of Red Gold with no obligation on my part – this post with the recipe, photos and my opinions regarding the product are all mine.