Fresh made

>>My goal is to use my time away from my paying job to work diligently in preserving and creating goods with my own skill set and resources. There is a lot to do with the plethora of tomatoes that are ripening each day, and the options are endless. Today I was able to get a jar of roasted salsa made, sundries out, white bean hummus for the week, and a loaf of whole wheat bread.

7 halved heirloom tomatoes

3 peppers of your preference

 3 tomatillos

1 cup minced cilantro

1/4 cup minced onion

2 halved bell peppers

2 limes

dash of distilled vinegar

2 cloves of garlic

salt and pepper

Squeeze most of the seeds and juice from tomatoes. Set the tomatoes, tomotillos, and peppers skin face up on a baking sheet. Set you oven broiler on high. roast the skins of all veggies untill they shrivel and turn dark but not completely burnt. Pulse roasted veggies in food processer to desired consistency. Add onions, cilantro, salt and pepper, vinegar and lime juice.

Sun-dried tomatoes

Fresh bread

Dinner started with these: