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September 2000 Issue
Tomatoes On Parade
by Ronda L. Halpin
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Ronda's Fast Salsa

This simple salsa can be made even faster if you combine the coarsely chopped veggies in a salsa maker and process by turning the handle about a dozen times.
  • 2 large ripe tomatoes
  • 1/2 onion
  • 1/2 green bell pepper
  • hot pepper to taste
  • 1-2 cloves garlic
  • 2-3 T. lime juice
Chop the tomatoes, onion and peppers. Combine with the remaining ingredients and allow to set for 5 minutes before serving with tortilla chips.
  • Yields: 4 servings
  • Preparation Time: 10 minutes


Italian Pasta Salad

Pasta salad is a fast and convenient way to use fresh tomatoes. This one takes advantage of many of the season's best produce.
  • 8 oz. uncooked penne pasta
  • 2 T. extra virgin olive oil
  • 2 T. balsamic vinegar
  • 1 tsp. Italian seasoning
  • 1 large ripe tomato, chopped
  • 1 bell pepper, chopped
  • 1/2 c. sliced green onions
  • 1/4 c. shredded fresh basil
  • 1/4 c. coarsely shredded parmesan cheese
  • Salt and pepper to taste
Cook the pasta according to the package directions. Once cooked, rinse thoroughly with cold water and drain.

Meanwhile, combine the olive oil, vinegar and Italian seasoning in a screw-top jar. Shake well to combine; set aside.

In a large bowl, combine the pasta, tomato, bell pepper, green onions and basil. Toss with the dressing, cheese and desired seasonings. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

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