08/02/08 — Tomato Farmers Getting Screwed

This article really pissed me off. American tomato farmers have been getting screwed by ultimately false rumors from their own government about a salmonella outbreak, and the culprit turns out to be peppers from Mexico. So here’s a small solution. August is tomato season. Make lots of this, bring it to work in a thermos, and toast your local farmers:


  • 4 large tomatoes
  • 1 cucumber, peeled and seeded
  • 2 cloves garlic
  • 1/2 c. sherry or balsamic vinegar
  • 1/4 c. lemon juice
  • 3T olive oil
  • 1t cayenne or paprika
  • 1t dried oregano
  • 1T dried parsley (more if fresh)
  • 1 small can V8 or 1 c. bloody mary mix

Blend, then gradually add:

  • 1 bell pepper (any color), chopped
  • 1 small red onion, chopped
  • salt & pepper
  •  2 slices day-old crusty bread, chopped (optional)

And if you have tomatoes left, then make some pasta sauce and can it for later. Look for pectin in the baking section of your grocery – it should come w/a bunch of recipes for jams, jellies, etc. You’ll need 2 big pots – 1 for your preserve, 1 to sterilize your jars. Enjoy later.

We’ve been getting a lovely produce bounty delivered fresh to our door, so I’ve been experimenting with making jams (this weekend pickles) with the leftovers