It wasn't until I got home that I realized 20 pounds of tomatoes may have been overkill. I made salsa and barely made a dent in my stock, so this afternoon I'll be making sauce and anything else I can think of that freezes well. Maybe just more of this salsa because it's so dang good.
I used a lot of pear tomatoes because that's mostly what I harvested. I also threw in heirloom, zebra, cherry, snow, and striped roman tomatoes. I've yet to find a tomato I don't like. Really you can use any variety of tomato and your salsa will still be delicious.
4 cups tomatoes, diced
1 small yellow onion, diced
1/2 green bell pepper, diced
1 tablespoon sriracha sauce
1 teaspoon sea salt
1/2 whole lime, juiced
2 cloves garlic, minced
1 teaspoon ground cumin
1. Place all ingredients in blender or food processor.
2. Pulse on low until you get the consistency you like.
3. Refrigerate for one hour before serving.