Roasted Tomato Salsa and CSA Tacos

What do you do when you have an abundance of tomatoes? Make salsa of course! I decided to try a roasted tomato salsa using the Black Prince heirlooms from my Mariquita Farms pickup.

The first thing I did was slice the tomatoes in half and roast them under the broiler along with some jalapenos, red onions and some of the padron peppers.  I used canola oil when roasting, because I didn’t want the flavour of olive oil to stick.  It took about 25 minutes to roast everything, but I had to keep an eye on everything because the padron peppers cooked much faster than the other items.  Next time, I’ll add the more sensitive items a little later.

Once the veggies had roasted, I put them into my food processor along with some lime juice, cilantro and salt.  I wanted it to be a little chunky, but I forgot when it came time to turn the food processor on, and ended up pureeing it pretty well – I’m not complaining though, because I still enjoyed the consistency.

For dinner last night, I decided to make tacos – what would go better with some salsa? I used one of the zucchinis from my CSA delivery and cooked it in my cast iron pan (because of my new found love for it) along with some onions, celery, padron peppers and a jalapeno. Turned out that all the ingredients were from my CSA or from my pickup from Mariquita Farms – thus the name CSA Tacos. Once it had cooked up, I added a can of rinsed kidney beans, although I’m sure you could have used tempeh or tofu with similar results.

To build the taco, I layered the mixture above and topped it with some shredded cabbage I had allowed to soak in some salt and vinegar. I then topped it with some guacamole and the salsa I had made. I wasn’t trying to make this meal vegan, but it turned out to be that way, and I didn’t miss the cheese in my tacos at all.

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