Date: Tue, 22 Sep 1998 16:06:09 EDT
From: JBennicoff@aol.com
I made up this recipe today because I have tomatoes up the wazoo and
no more room in the freezer for tomatoes in ziplock bags. I guess I
better learn to can because the climate in Missouri makes for loads of
tomatoes (as well as peppers and chiles). I'm still picking both like
crazy!
Jan's Fresh Fatfree Tomato Salad
4 large tomatoes, chopped (yellow and red ones)
1 to 1-1/2 cups chopped sweet peppers (a mixture of banana, red, yellow,
purple, and green)
1/4 red onion, diced small
1-2 jalapenos, minced (optional)
1/2-1 tsp crushed garlic or 3-4 cloves minced
1/2 cup red wine vinegar (could also use white)
salt and pepper to taste
Mix everything together in a large bowl. You can eat this right away or chill
in the refrigerator.
kwvegan vegan