We started a small raised bed garden this year, planting three grape tomato plants, a handful of herbs, some red peppers and jalapenos and a few crookneck squash on the side. It was way too much for that little 4 x 4 box, I should have known better.
The tomato plants are out of control, they’re taller than me and reaching their arms every which way. I tied a few of the stems to the fence that sits behind the planter box, but still, it’s chaos. And the squash … lets just not talk about them.
We’ve been getting an overload of ripe red grape tomatoes and I just wasn’t sure what to do with them anymore. I’ve used them in wraps, on sandwiches, in salads, for a snack, what else is there?!
Finally I resorted to tediously chopping each of them into quarters or more and making salsa out of them. I also added in a small jalapeno and bell pepper from our garden, then I added these ingredients from my pantry:
1 yellow onion
1 can golden corn
1 can black eyed peas (any bean would work here)
a little Italian dressing
about a half-jar of pre-made salsa (to add some thickness)
Its delicious, convenient to have in the fridge at all times, and used up almost all of my grape tomato collection.