I made this two months ago when I had my share of voluptuous tomatoes freshly harvested, among others, from church friends at their place in Camp Prayer Mountain.
Canning was out of the question. So I made some Salsa and homemade spaghetti sauce for the kids.
Toss the squeezed tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking!
3 cups chopped onions
1 Tablespoons of oregano
2 cloves of garlic, minced
1/4 cup diced, fresh cilantro
1/4 cup diced celery
1 tablespoon salt
2 cups of lemon juice
1 cup diced green and red bell peppers
freshly ground pepper
1 to 4 diced jalapeño peppers or use according to how hot or mild you want it
3 (6 oz) cans of tomato paste - if you like a richer thicker flavor and texture
Optional: 1 Tablespoon ground cumin
Optional: Add pine nuts or sunflower seeds.
Start with the chopped tomatoes in the pot. Add the seasonings and bring to a gentle simmer. Taste it as it cooks. If you like the sauce hotter, add 1 Teaspoon of chili powder. And if you like your salsa thick, add 4 Tablespoons corn starch, dissolved in the vinegar before adding to the mix.