To Many Tomatoes: Salsa

Every summer I grow some Roma tomatoes and some Yellow hybrids. I originally got the seeds from Burpee, but I've been saving my own seeds for two years now. 

Anyway, around this time of the summer we're inundated with tomatoes. I often make caprese sandwiches and FLT (Facon Lettuce Tomato) sandwiches, but those don't really make a dent in the tomato flood.

C, my partner, really likes the salsa I make, so I always put together a batch or two each summer. I often vary the process, but I stick to some basic strategies.

1. I begin with toasted corn. I take a can of corn--yes, a can: it's cheap, tasty, and easy--drain it, and then toss it into a dry skillet. I toast it until the kernels start to get golden brown. Once the kernels start to make small popping sounds, I know I'm done. It's important to get the corn out of the skillet so it doesn't overcook, so I put it in the bowl, which at this point has some:

2. Finely, finely chopped onions. It really doesn't matter what kind of onion you use; I've used red, white, yellow, and vidalia. It's summer, I live in the South, so vidalia onions are cheap and available at Aldi's, so that's what I used this time. I used one onion slightly larger than the size of my clenched fist.

3. LOTS of salt. Like a heaping tablespoon. Salt is what draws the liquids out of the onion and tomatoes, and what makes that watery sauce that helps bind the salsa together. Salt is essential.

3. Finely diced tomatoes. I keep the seeds and all the insides. I know that's bad form, technically, but whatever. I like it, I don't want to waste anything, and this is not a professional kitchen.

4. Herbs. Cilantro is common, but C HATES cilantro, so I used oregano this time. We have a ton of oregano out back, so this was also a good way to use up some of that. I've also used basil before.

5. Ground Cumin. It adds some nice depth to the salsa.

 I stir this all together and keep it covered in the fridge for at least two weeks. It tends to stay pretty fresh--I'm assuming this is b/c of all the acid in it. I would think the addition of some lime juice would both brighten the salsa and help preserve it. You can eat it straight, with some tortilla chips, or use it to top eggs or fish.