How 'bout them 'maters?

This weekend I made salsa featured in a recent Bon Appetit. You may not need a magazine to tell you how to make salsa (Tomatoes! Onions! Duh!), but if you’re looking for a new mix of veggies and spices to pile on tortillas, look no further. This recipe has it all- the fresh bite of summer produce, the spicy zip of smoked paprika and the sweet tang of red wine vinegar. Although, I did cut out the olives (because we have an olive hater in the house).

There was a little bit left over from a night with friends, and as I made salmon (with olive oil, garlic and capers) the next day, I thought, wouldn’t this salsa taste great if I pureed it and used it to top the salmon?

Sometimes I’m full of great ideas.

It seems the Washington Post thinks so, too! Check out this week’s food section, which is full of recipes for “tomato mousse” and the many ways to use it. Tomato mousse…who knew? I thought I was just getting crafty with leftover salsa.

And I totally agree with Andreas Viestad:
“The better the tomato, the less it should be subjected to cooking.”