Recipes for July 21, 2007:

ROASTED TOMATO SALSA
as prepared by Mark Smith at the Cooking Jersey Fresh event

3 pounds of Ripe Tomatoes, roasted till black
3 Jalapeños
1 Onion
3 cloves Garlic
3 Tbsp Olive Oil
1⁄2 bunch Cilantro, chopped
Salt & Sugar to taste

Blacken the skin on the tomatoes.

Remove the blackened skin & add the tomatoes to a blender or food processor.

Seed the Jalapeños & add with the onion to the machine. Puree until smooth.

Chop the cilantro.

Get a skillet very hot on the stove. Add the oil & fry the sauce for about 5 minutes.

Season with salt & sugar if necessary.

Add chopped cilantro & remove from heat.

"Help! I can't possibly eat all the ripe PEACHES I have."

Have too many super-ripe peaches to eat at one time? Peel, pit and slice them, and freeze them in smaller size cups or bags suited to make a single batch of smoothies. Then, anytime you want, you can throw them in the blender, still frozen, with yogurt or milk to taste, to make cold, healthy smoothies. Too tangy? Add some honey.