Tag Archives: tomato


These fruits (or are they vegetables?) were a first time buy for me. Like many, I often saw tomatillos in the produce section and passed by without a second thought. Well, today I gave it that second thought. They were on sale for $.99 cent a pound!

A stranger saw me randomly choosing some of these golf-ball shaped Earth foods and he had something to say.

“I’ve only seen 2 people buying these,” he said. “Me and you.”

I replied, “Well, that’s interesting because this is my first time!”

He was surprised and immediately began to give me cooking tips. Namely, he told me to roast them. Roast until the skins get “real black” then peel it off and add to chili.

I thanked him for the suggestion. Because I probably would have eaten it raw.

At the word raw, he made a scrunched-up face.

“Nah, dont do that,” he said. “They’re not very good that way.”

“One more thing, sir.” I thought I’d better ask an important question while in the midst of an experienced tomatillo eater. “How do you know when they’re ripe?”

His reply made us both laugh.

“They’re always ready.”

It was cool to meet that guy.

They smell like grass.

Of course, I ate some raw when I got home.

It tastes like sour citrus at first, then a grassy flavor comes through as well.

I like it. They’re a member of the nightshade family, which would explain the green tomato appearance.

I don’t make chili very often so I won’t be taking that guys suggestion. But this roasted tomatillo salsa looks tasty, yeah?

Thanks for reading.

Guacamole Salsa

Please know, I’m not claiming any originality on this one. Just keeping it real 🙂


This guacamole varies from others because of the avocado – to – tomato ratio. That’s reflective of my love of tomatoes and my lesser love of avocados…. other differences include : no fresh garlic and no cilantro.

A word about cilantro: some people love it. Some people hate it. I think it tastes like grass – freshly cut grass – in my mouth. I do not enjoy the flavor and for years I actively avoided it. However, nowadays, I’ll acknowledge the fact that it nearly ruins any dish it is added to. Knowing that fact, I’ll still eat some. So, either it doesn’t taste as bad as it did before or I just enjoy the flavor of freshly cut grass. :p

I made a video because videos are fun.

Perhaps I’ve gone a little heavy on the red onion, but what’s wrong with that? Emphasis on the RED onion, other onions are not a good substitute for eating raw,  in my opinion.

One thing that is NOT optional – lime juice. Sure, it prevents the avocado from oxidizing (turning brown) but more than that, it’s the fresh, bright flavor that citrus adds. I love it.

So, okay, this isn’t a recipe blog (partially because I do not measure when I cook) but for those who want to make this, here is what you need:

(Serves 2, double for more)

  • 1 ripe avocado
  • 2 tomatoes
  • 1/4 of a red onion
  • 1 lime
  • garlic powder
  • pink salt & cayenne pepper (optional)
  1. Chop the avocado into small cubes.
  2. Chop the tomato equally as small. Some people remove the tomato seeds but I like the seeds- they contain valuable nutrients and add to the flavor of the guacamole.
  3. Chop the red onion small – smaller than the avocado and tomatoes.
  4. Stir all of the above together. Add juice of half of the lime. Use the whole lime if you like it like that.
  5. Season to taste with the garlic, salt, and pepper.
  6. Enjoy with someone you love (OR EAT IT ALL WITH A SPOON ON YOUR OWN 😉



There’s no other food like a tomato. They are popular and can be found in so many dishes. Even people who don’t like tomatoes usually will eat them in some way, shape or form (ketchup, probably).

When it comes to tomatoes, fresh is best. However, there are some flavors that can only be reached with the use of sun-dried tomatoes.

Sun-Dried Tomatoes

Although the name implies that sun-dried tomatoes would be a dry food, the best variety to actually purchase are the semi-moist ones. By using these, you’ll save time by not having to soak them in oil prior to using them (which is how dry sun-dried tomatoes are prepared before consuming). Be sure to read the package before purchasing… there are usually several varieties with different herbs and spices available. You want to make sure you are getting the kind you want or else your recipe may turn out different than intended.

There are also sun-dried tomatoes that come already packed/marinated in oil. They’re best used in a salad or other dish where preparation is minimal.

Fresh Tomatoes

There are over 20 different varieties of tomatoes. It would be redundant and boring to list them all here. Instead, here are the top 4 tomatoes that you are likely to find in the grocery store:

Grape Tomato

The size of a green grape. They can be served whole, which makes their preparation as easy as wash and go.

Cherry Tomato

They’re slightly larger than a cherry. Usually sold on the vine ( check mark) According to Dr. Sebi, these are the best tomatoes to eat.

Roma Tomato

Also called plum tomatoes. They’re the shape of an egg. They are also the least nutritionally dense tomato. BUT Roma’s are also the cheapest and if you’re trying to eat fresh on a budget then go for it. They’re still better than canned tomatoes*.

Big Tomatoes

These are the globe, heirloom and beefsteak tomatoes. If you buy these for a salad then you’re going to be doing a lot of chopping.

Big tomatoes are best used for serving stuffed with something else. How you get them ready to stuff to remove the guts and sprinkle with salt to let them drain then rinse and stuff with whatever you want. Keep it raw, though. If you want something stuffed and baked, try bell peppers.

Honorable mention to the standard-sized tomato. You know the one, it’s always appropriate. If you plan on slicing/serving circle slices of tomatoes, this is the one to use.

*Canned tomatoes are an insult to your body and taste buds and should be avoided. Use your discretion when it comes to tomato paste. Jars are okay though.


jars of tomatoes
What would you make with all of these?