When my tomatoes are coming on fast and furious this is one of my favorite ways to eat them.
2 Tablespoons olive oil
3 Tablespoons chopped fresh Basil (or 1/2 T dried)
3-4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground pepper
4 medium tomatoes, diced
2 Tablespoons parmesan cheese
In a bowl combine all ingredients and toss gently. Refrigerate for at least one hour. Bring to room temperature before serving.
Serve on French bread toasted under the broiler OR with tortilla chips it makes a great fresh salsa.
These are OH SO GOOD! If you like things that have a little heat to them, you will definitely want to make these. This is one of our favorite Sunday night treats.
When my jalapeno’s are ripe in ready in the garden I gather them up, wash them, trim off the stem end, slice down one side of the pepper to open it up, and then seed them.
Then I stir up some softened cream cheese, spoon it into a storage bag with one corner snipped off, and pipe it into the pepper’s cavities. On average it takes about 12 oz to do 45 jalapenos.
Once they are filled I place the cookie sheet they are on into the freezer. When they are frozen I then put them into freezer bags for use throughout the winter. Easy Peesy!
When we are desiring some cheesy, bacon wrapped, heat, we take what we want out of the freezer.
To finish making them all we do is cut bacon strips in half and then wrap around the jalapeno’s
Pop them into a 350 degree over for about an hour or until bacon is crisp and peppers are tender.
All that is left to do is to Dig IN!
***As an alternative you can always buy these fresh and make them without freezing them. I just like to do a bunch at a time. :) Either way it is a scrumptious treat!