Roasted Tomato Sauce

I used to make my tomato sauce like everyone else, simmering fresh tomatoes in a big pot until I discovered not just one but two fabulous new sauce recipes. This is quick and easy with that intense tomato flavor. The other one from Joyce's blog is slow cooked for hours in your slow cooker. It has the taste of fresh from the garden tomatoes. On Friday I made a batch of each, plus my dehydrator was full of tomatoes. Talk about tomato overload!

Makes 3 cups
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5 tablespoons extra-virgin olive oil
3 pounds Roma or plum tomatoes, cut lengthwise in halves
Salt and freshly ground pepper
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1/4 cup fresh basil leaves, cut into thin ribbons

Position a rack in the center of the oven and preheat to 450 degrees F. Generously brush a large baking sheet with 1 tablespoon of the olive oil.

Season the cut sides of the tomatoes with salt and pepper. Place, cut side down, on the baking sheet. Brush the skins with 2 tablespoons of the olive oil. Bake until the tomato skins are lightly browned and the tomatoes are tender, 30 to 35 minutes. Cool completely. Pull the skins off the tomatoes and discard.

Meanwhile, heat the remaining 2 tablespoons of olive oil, the garlic, and red pepper in a small skillet over medium heat until browned, about 2 minutes. Puree the tomatoes and garlic oil in a food processor fitted with the metal blade. Stir in the basil and season to taste with salt and pepper. Serve hot. (The sauce can be prepared up to 3 days ahead cooled, covered and refrigerated, or frozen for up to 2 months.)

Sun Dried Tomato Pesto

Were you wondering what I was going to do with all the tomatoes I dehydrated? I thought maybe I had overdone it a bit until I discovered this pesto recipe in Art Smith's Back to the Table Cook Book that Joyce sent. This stuff is flat wonderful.

Keep a container of this brick-red pesto in the refrigerator to toss with pasta, stir into soups or salad dressings, or even to make the Scalloped Potatoes I'll be showing you tomorrow, or soon.

Makes about 2 cups
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2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly-grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves smashed and peeled
Freshly ground black pepper to taste

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month.)

Bread and Butter Pickle Remoulade

This is the perfect sauce to serve with your Fried Green Tomatoes or Fried Cucumbers. If you have any left over serve it on sandwiches or with boiled shrimp. Heaven knows I have no shortage of Bread and Butter Pickles. The sauce will keep in the refrigerator for about a week.This is the sauce served at Restaurant Eugene in Atlanta with their Fried Green Tomatoes.

Makes about 1 cup
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3/4 cup mayonnaise, regular or light
1/4 cup Creole mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped bread and butter pickles, I like a little more
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon file' powder
1/8 teaspoon salt
1/8 teaspoon pepper

Stir together all ingredients.

Canned Seasoned Tomato Sauce

Most of the time I make plain tomato sauce, but because of the big storm on Thursday its seems every ones tomatoes were blown off the vines when the tomato cages were blown over. I thought I'd try a few jars already seasoned. And if you think I lugged 45 pounds of tomatoes home you are not in your right mind. I made half the recipe. Plus, if I didn't have my Back to Basic Food and Sauce Strainer I wouldn't make this, tomato juice, apple sauce or a number of other things. If you are a canner I think this is a must have item.

Yield: about 14 pints or 7 quarts
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45 pounds tomatoes
6 cups chopped onions
12 cloves garlic, minced
1/2 cup olive oil
2 tablespoons oregano
6 bay leaves
1 tablespoon black pepper
1 1/2 tablespoons sugar
1/4 cup salt (optional) I don't use it
2 teaspoons crushed red pepper (optional) I use
Bottled lemon juice

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes, oregano, bay leaves, black pepper and sugar. Stir in salt and crushed red pepper, if desired. Simmer 20 minutes, stirring occasionally. Remove bay leaves. Puree tomatoes using a food processor or food mil. Strain puree to remove peels and seeds. If you have a Back to Basic Food Strainer this is all done in one quick step. Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one-half. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Lade hot sauce sauce into hot jars, leaving 1/2-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.

Tomato Gravy

In the Deep, Deep South they love preparing this gravy with their fried chicken. It was also often prepared for a hearty breakfast and spooned over hot biscuits. For nonchicken use, prepare the gravy with bacon fat in place of the chicken frying fat, and substitute chicken stock for the milk.


Makes about 2 cups
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2 tablespoons bacon fat or fat from frying chicken (yesterdays post)
1 cup finely diced onion
2 large cloves garlic finely minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 tablespoon all-purpose flour
1 pound tomato, fresh or canned, peeled, seeded, and chopped into 1/3-inch pieces
(about 3/4 cup)
1/2 cup milk
1/2 cup heavy cream


Heat the bacon or chicken-frying fat in a heavy nonreactive skillet, and add the diced onion. Saute' over medium-high heat for 5 minutes, stirring often. Add the garlic, 1 teaspoon of the salt, the freshly ground black pepper, and thyme, and cook for another 5 minutes. Sprinkle the flour over and cook, stirring well, for another 2minutes. Stir in the chopped tomato and the remaining 1/2 salt, and cook 5 minutes longer. Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes. Taste carefully for seasoning, adding more salt and pepper as needed.

Serve hot.

Comeback Sauce

My version of Mississippi Comeback Sauce. If you've never had it you are in for a treat. There are recipes for this all over www. Basically they are all the same, with some people having a "secret ingredient" they will never tell you.

Use this on your hot dogs, burgers, as a veggie dip of drip your French fries. I added some to my deviled eggs and that was outstanding. You will find so many uses for this. It also makes a great dressing for your salad.

Makes about 1 pint
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1/2 cup good mayonnaise
1/4 cup olive or peanut oil
3 tablespoons chili sauce (I use my homemade)
2 tablespoons ketchup
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard, creole, grain or Dijon
1 teaspoon coarsely ground black pepper
Dash of paprika (smoked preferred)
Dash of hot sauce
1 small onion finely minced
1 clove garlic, minced
1 teaspoon fine chopped fresh parsley.

Mix all ingredients and store in glass container (Mason jar) in refrigerator overnight before using.

Henry Bain Sauce

Most folks associate this sauce with Kentucky Derby parties. I have no idea why because it is fabulous any time you have beef, chicken or pork. If you are having Standing Rib Roast or Beef Tenderloin for your Christmas dinner give this simple and easy sauce a try. You will not be disappointed.

This has long been a favorite of all Kentuckians. Henry Bain, who during his 40 year career rose to headwaiter at the Pendennis Club which was established in 1881, in Louisville Ky. It was while he was headwaiter that he created his famous sauce.

For decades the Pendennis Club membership was only open to white males; although that policy has long changed. However the image of an elite, restricted club still is common in the minds of Louisvillians. The Pendennis Club is located on Muhammad Ali Blvd, Louisville, Ky., beautiful old building.

Once you try it you will not be without it in your house. Also makes a great marinade for chicken or pork. Add a 1/4 cup to your next meatloaf or hamburger patties. Stir some into your Kentucky Burgoo just before serving. You will find endless uses for this fabulous sauce.

Henry Bain Sauce
Lots
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17 ounce Major Grey's chutney, or homemade mango chutney
1/2 bottle pickled walnuts (optional)
1 14-ounce bottle Heinz Ketchup
1 10-ounce bottle A-1 Sauce
1 10-ounce bottle Worcestershire Sauce
1 12-Ounce bottle Heinz Chili Sauce or homemade
Tabasco sauce to taste, it takes more than you think

Pulse chutney with walnuts, if using, just a few pulses. Mix well with other ingredients. Store in sterilized bottles. Keeps indefinitely. Serve with any beef or chicken.

Cook's Note: Thinned with oil and herb vinegar it snuggles up nicely to Bibb Lettuce.

Roasted Pine Nut and Eggplant Sauce

Is it just me or has this been a busy month! Groundhog Day, Valentine's Day, Presidents Day, Mardi Gras (Fat Tuesday), Shrove Tuesday (Pancake Day), Ash Wednesday and the beginning of Lent. Just when I thought I had covered everything I have one more, Edie's birthday. Please don't tell her it's not a national holiday, she's been celebrating all month. Her favorite food group is Italian, so this one's for Edie. This is one of my favorites. I don't know if it's Italian or not, but with eggplant, pine nuts and pasta it has to be close. Happy Birthday girlfriend. I have no idea what I would do if I didn't have you to annoy.

Roasted Pine Nut and Eggplant Sauce
4-6 servings
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1 large eggplant, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups diced tomatoes, peeled and seeded (or 2 14-ounce cans diced tomatoes)
3/4 cup red wine, the rest for dinner
2 tablespoons minced fresh basil
1/2 cup pine nuts



Place eggplant in a strainer and lightly sprinkle with salt. Set aside to drain excess liquid for up to an hour.

Heat a large pot over medium heat; and add the olive oil and onions and cook until translucent.

Add the eggplant, garlic, salt and pepper and brow the eggplant.

Add the remaining ingredients except the pine nuts

Simmer 30 minutes.

While the sauce is simmering place the pine nuts in a saute' pan and roast over medium heat until they are golden brown, stirring often, about 5 minutes.

When you are ready to serve, wither stir in the pine nuts or sprinkle them on top.

Serve with your favorite pasta.

Quick Chili Sauce

My friend, Laurie at When the Bough Breaks sent me the wonderful Tomato Chili Sauce recipe earlier this summer. This is her quick version that I just love.

The wonderful thing about this is you don't have to have fresh out of the garden tomatoes and it takes a lot less time to make. The way the chili sauce flys out of this house I didn't even bother to can it.

This is perfect to serve with your black-eyed peas.

Quick Chili Sauce
about 2 pints
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1 19-ounce can tomatoes, or equivalent of home canned
1 large or 2 small green and red peppers chopped
1 cup coarsely chopped onions
1/4 cup white vinegar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoons dry mustard powder

Spice bag made of 1 teaspoon pickling spice and 2 teaspoon celery seed. Tied loosely in cheesecloth.

Bring everything to a boil reduce heat and simmer 45 minutes or until the consistency you prefer. I had to cook mine longer because I used home canned tomatoes. Remove spice bag fill hot jars and secure lids and can in hot water bath for 10 minutes.

Laurie, her mum and gramma all wrap theirs in paper to store. That keeps their color nice and deep. If your house is like mine you will not have that problem. I don't think it will change colors in 2 weeks.

Laurie I can't thank you enough for both of these FABULOUS recipes.

Hot Dog Sauce and Church Auction

Today is our annual Lord's Auction at church. Sixty plus years. I have loved it since I was a kid. After being gone for 25 plus years and returning, nothing has changed. The cakes, pies, candies, home canned goods, crafts and beautiful handmade quilts and linens, etc, are all still there. Mr. Fuller(85) has been making his cream candy since I can remember.

There could not be an auction without hot dogs and Linda and Janice's Hot Dog Sauce. This is also nice to make and freeze in 1 or 2 cup containers.

Hot Dog Sauce
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3 pounds ground chuck
1 large onion, chopped, more if you like
3 tablespoons vinegar
3 tablespoons brown sugar
4 tablespoons lemon juice
1 bottle ketchup
1/2 teaspoon ground mustard
3 tablespoons Worcestershire sauce
1 1/2 cups water
1/2 cup chopped celery
1/2 cup chopped green pepper
Chili powder and garlic to taste

Brown ground chuck, drain; add onion, garlic, celery and peppers. Add other ingredients and cook until thick. May cook in slow cooker for 2 hours or so. This is always better made the day before serving.

Spaghetti with Tomatoes, Olives, and Capers

Everyday gets harder to find beautiful fresh garden tomatoes. But while I have them I'll enjoy. Not enough left for canning, but still enough to make this heavenly sauce. This makes a perfect side dish for grilled fish, steak or chicken, or almost anything. I like mine plain, just like this. I even like it cold for breakfast.

Spaghetti with Tomatoes, Olives, and Capers
4-6 Servings
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1/3 cup olive oil
3 large garlic cloves, 2 sliced and 1 chopped
1 pound Roma tomatoes; peeled, seeded, and chopped; 1 pint cherry tomatoes, quartered; or 1 15-ounce can tomatoes, chopped
24 Kalamata olives, pitted and coarsely chopped
1/4 cup capers, rinsed
1/2 teaspoon red pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper
1 pound spaghetti
1/2 cup chopped parsley

Heat the oil with the garlic slices in a wide skillet over medium heat. When the garlic is golden, remove and discard it. Add the chopped garlic, tomatoes, olives, capers, pepper flakes, and marjoram. Simmer briskly for 10 minutes and season with salt and pepper. Cook the spaghetti in plenty of boiling salted water, drain, and add it to the sauce along with the parsley. Toss well and serve.


Variation with Roasted Peppers: Add a red and yellow bell pepper, roasted, or 1 cup bottled roasted peppers, peeled, seeded, and chopped, to the skillett with the tomatoes. I use my Marinated Roasted Red Peppers.

Roasted Red Bell Pepper Sauce

Talk about quick and easy! This is a five minute sauce, and is great over any of your favorite pasta. I used my home canned roasted red bell peppers, but store bought are fine. We are also going to use this sauce tomorrow in our Chicken Lasagna With Roasted Red Bell Pepper Sauce.

Roasted Red Bell Pepper Sauce
makes 3 1/2 cups
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1 (12-ounce) jar roasted red peppers, drained
1 (16-ounce) jar creamy Alfredo sauce (I used Bertolli Alfredo Sauce with Aged Parmesan Cheese)
1 (3-ounce package shredded Parmesan cheese
1/2 teaspoon dried crushed red pepper

Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Buttery Bourbon Sauce

Don't lose this recipe! This is the perfect BOOZY enhanced sauce to serve over ice cream with peaches and chopped pecans or the wonderful Woodford Pudding. And who knows what else we will find to use it on.

Buttery Bourbon Sauce
Makes about 1 cup
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1 cup light brown sugar, packed
1/4 pound (1 stick) unsalted butter
1/2 cup cream or half-and--half
2 tablespoons good Kentucky bourbon

Put the sugar, butter, and cream in a saucepan and stir to dissolve the sugar. Cook over medium heat until smooth and hot, then stir in the bourbon.

My Holly's Folly - A Tomato Chili Sauce

In 1979, yes I remember the year that's how important the recipe was to me, my dear friend Holly Glenn gave me her chili sauce recipe. She called it Holly's Folly. We would all start calling Holly as soon as the tomatoes were ripe checking to see if she had made her fabulous Holly's Folly yet. We would all be allowed one jar per year. Every year for as long as she could remember she and her mother spent one day each summer making their chili sauce. She would never give up the recipe until I moved to Florida in the fall of 1979.

I kept the recipe as secret as the KFC seasoning recipe. Each year for almost 20 years I would make a batch or two and feel so proud each time I served it and people loved it. During the move back to Kentucky about 9 years ago I LOST the recipe. Why did I have only one copy of my favorite recipe! I was devastated. I searched and looked and called everyone I knew. No luck. No Holly's Folly for 9 years.

Sometimes I think it's true that my best friends live in my computer. One day I was chatting with Laurie at How My Time Flys and she said she and her family had made something like I was describing for almost 80 years. Could this possibly be the answer to my prayers. After all I had been asking St. Anthony for 9 years to help me find the recipe. Laurie sent me the recipe and I couldn't wait to make it. I can not thank you enough my friend. I am a happy person.

This was it! It might not be Holly's recipe but it was just the way I remember it. The smell of it cooking brought tears to me eyes. As Laurie said, her family used this as a guide, it wasn't gospel. I personally wouldn't change one thing. I'm starting my second batch today.

There is no danger of me losing the recipe again. I have 15 copies in various locations around the house plus the car.

My Holly's Folly - A Tomato Chili Sauce
7 pints about
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6 quarts peeled and sliced tomatoes
3 large onions, minced
1/2 cup coarse pickling salt

3 cups diced celery
2 large red bell peppers, seeded and diced
1/3 cup whole pickling spice (tied in cheesecloth)
3/4 teaspoon red pepper flakes
1 1/2 cups apple cider vinegar
4 cups brown sugar, yes, 4 cups

1. Slice peeled tomatoes into a very large bowl, add minced onions and salt and stir gently. Hands work well.
2. Cover bowl and let stand for a minimum of 8 hours,; overnight is best.
3. Drain thoroughly and place in a large, heavy saucepan with a lid.
4. Stir in diced celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover, over medium heat, bring to a boil.
5. Once boiling, uncover and simmer over low heat until thickened, at least two hour; stir often to prevent sticking.
6. Add brown sugar and stir well; taste for sweetness (if tomatoes are very tart or acidic, you may need a little more brown sugar).
7. Simmer mixture until thickened again, about 25-30 minutes.
8. Remove spice bundle and discard.
9. Ladle mixture into hot sterilized pint jars, leaving 1/2-inch headspace, seal jars.
10. Process in a boiling water bath for 10 minutes.

Henry Bain Sauce - New and Improved

This is the last week before the running of the Kentucky Derby this Saturday. This is a must have for any derby gathering. New and improved only means that now I know how to can this stuff and have added a fair amount of good Kentucky bourbon to the mix. It is a rich and unusual sauce and is excellent on all types of meat. Since you will have it already made and on the pantry shelf you can also use it for a quick gift. If you are interested in the history of this sauce just take a look at the original Henry Bain Sauce.

I'm taking this to Tuesdays at the Table. Come along for lots of wonderful recipes.

Henry Bain Sauce
4 1/2 pints
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2 cups Major Grey's chutney
2/3 cup coarsely chopped pickled walnuts
1 3/4 cups good ketchup
1 1/4 cups A-1 Brand steak sauce
1 1/4 cups Worcestershire sauce
1 1/2 cups bottled chili sauce
2/3 cup good-quality Kentucky bourbon whiskey
2 teaspoons Tabasco sauce

Sterilize four 1-pint canning jars and one 1/2-pint canning jar; set aside. Place chutney and pickled walnuts in a food processor fitted with the steel blade and process until smooth. Add ketchup, steak sauce, Worcestershire sauce, chili sauce, bourbon and Tabasco sauce. Process until blended. Pour sauce into sterilized jars, leaving 1/2 inch head space. Seal jars according to manufacturer's directions and process 10 minutes in a boiling water bath that covers jars by 2 inches. Cool jars completely before storing.

This can be served room temperature, cold or slightly warmed. Also makes a fabulous marinade.

Swamp Gravy

Don't be making fun of the name of this delicious whatever it is. It really is a gravy or sauce that is to die for. Now you are going to need some cornbread or hush puppies, cheese grits and slaw to rounds this meal out.

Swamp Gravy
4-6 servings
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Fry some fish golden brown. Pour off the grease but leave some of the dripping. Use the drippings to brown the following:

4 or 5 potatoes, finely diced
2 or 3 onions, finely diced
1 bell pepper, any color, chopped (optional)

When mixture is tender, add a large can of tomatoes, salt, and pepper to taste and 1 teaspoon Louisiana Hot Sauce.

Pick some of the meat off one or two of the cooked fish and add to the mixture. Simmer for as long as you can resist the wonderful aroma.

This is good stuff!

Homemade Caramel Sauce

This sauce can be made in about 15 minutes or less. Who doesn't love Caramel Sauce? A jar of this makes a great gift or serve as a topping for pound cake or ice cream. I just might have a surprise coming up that involves this fabulous sauce.

Homemade Caramel Sauce
Yield 1 3/4 cups
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1 1/4 cups sugar
1/3 cup water
3/4 cup whipping cream
1/3 cup butter, cut into pieces
1/2 teaspoon vanilla extract


Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves. Increase heat to medium-high, and boil gently,without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add cream (sauce will bubble vigorously). Add butter; stirring gently until smooth. Remove from heat, and stir in vanilla.

Scotty's Basic Tomato Sauce

Is there anything better than finding a new friend? Yes, finding a new friend willing to share her fabulous recipes with you. Scotty is sharing three recipes, but you only get one today. This is fabulous!

I will tell you more about Scotty later since I haven't ask permission to talk about her. I know she is very pretty from her Face Book pictures, and very kind from her emails, and has wonderful recipes. What more could you ask.

Have you canned tomato sauce in the past? It takes forever. Not with this recipe. And the flavor is unbelievable.

Scotty's Basic Tomato Sauce
the recipe is per quart jar
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Place in each quart jar
2 fresh basil leaves
1 teaspoon chopped garlic, the jar kind is fine

Place basil and garlic in bottom of each quart jar. Fill each jar with peeled and quartered red or yellow tomatoes. Push them down so the juice comes out enought to cover the tomatoes. Leave 1-inch head space. Cap with lid and rings. Process in pressure canner for 20 minutes at 10 pound pressure.

When ready to use, dump jar or jars into your processor and blend until smooth, basil and all. Serve with pasta, with or without meat.

Scotty had used a yellow tomato sauce with shrimp and leeks, and a dab of sour cream over spaghetti the day she sent me the recipe.

I had made Porcupine Balls and used the sauce instead of the tomato juice. Excellent.

Scotty, if I have done anything wrong jump on the comments and correct me. Thanks.

My Country Sausage Gravy

If I had to choose my favorite breakfast it would have to be Sausage Gravy and Biscuits. I have also been known to have this for dinner. You can serve this on toast, Sour Cream Corn Pones, grits,and of course biscuits, even using frozen biscuits.

I'm very fussy about two things in my sausage gravy,the sausage, I only use Jimmy Dean Mild or Hot, and the flour, Kentucky Kernel Seasoned Flour with 10 herbs and spices. You do whatever you like. I'd do a throwdown any day with Bob Evans with this Sausage Gravy

My Country Sausage Gravy
4-6 servings
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1 pound Jimmy Dean's Sausage, mild or hot
1/4 cup Kentucky Kernel Seasoned Flour
2 tablespoons butter
2 cups milk, you might need a little more if it's to thick for you
Black pepper to taste
8 prepared biscuits

Crumble and cook sausage in large skillet over medium heat until browned. If using Jimmy Dean Sausage there will be hardly any grease that is why I add the butter. Add butter and melt. Stir in flour until dissolved and just lightly browned, 2 or 3 minutes. Gradually stir in milk. Cook gravy until thick and bubbly, adding more milk if to thick for you. Check for salt and add black pepper. Serve hot over biscuits.

Leftover gravy may be refrigerated and slowly reheated when needed.

I can not tell you how wonderful this is.

Pico De Gallo - Mexican Salsa

Dragging this out of the archives because it is perfect to serve with your Southwestern Brunch Sandwich.

I got the inspiration for this from a recipe on allrecipes.com, however I have changed it to my liking. First of all their recipe was for 4 servings. I'm not going to get up in the middle of dinner to make another batch, so make enough to start with. It saves beautifully.

I know it sounds like a lot of dicing and chopping here but not really, and I have one of those Vidalia Onion Choppers that works wonderful for this.

This is normally served with Mexican food, but this is heavenly on top of a big bowl of soup beans or bean soup.

Pico De Gallo - Mexican Salsa
8 servings or so
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2 medium tomatoes, diced
1 1/2 cups of onion, finely chopped, white or red
1 to 2 fresh jalapeno peppers, seeded or not, and chopped (more if you like the heat)
Juice from 1 lime
1/4 cup fresh cilantro, finely chopped (I usually use more)
3 green onion, finely chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

In a large mixing bowl, combine tomato, onion, jalapeno pepper (to taste) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for at least 30 minutes.

Cook"s Note: A cup of fresh corn cut from the cob does this no harm either.