My daughter Olivia made this for us in NYC with her home grown tomatoes, and it was so good! This is a recipe adapted from New York Times Cooking that we now both love!
Tomatoes are full of lycopene. Do you know what that is? Lycopene is awesome for sun protection…like a natural sunscreen for your skin!
About 2 pounds of ripe tomatoes, cored and roughly chopped into chunks.
1 pepper…I like Anaheim, cored, seeded and chopped.
1 cucumber peeled and chopped as well.
1 small red onion peeled and chopped.
1 clove garlic
2 teaspoons vinegar (I use apple cider vinegar).
1/2 cup extra-virgin olive oil, and little more to drizzle on top.
We just blend it all up really well, then refrigerate it. Pour into bowls, and serve with a drizzle of olive oil
So yummy served with grilled fish and a salad!
XOCasey (and Olivia)