I got a veritable truckload of giant heirloom tomatoes from my CSA last week… or at least, I was supposed to. I did not take my full share of 18 heirloom at 30 regular tomatoes. One heirloom was so ripe that it actually popped on the way home, spilling tomato guts all down my leg on the T. nice.
Kevin returned home one day with an assortment of fish (tuna and swordfish, mostly) so we made swordfish tacos with this salsa.
2 lbs heirloom tomatoes
2 cloves garlic, chopped
1 (small) red onion
2 jalapenos (we used serranos)
1/2 c olive oil
1/2 c chopped cilantro
Chop everything up roughly and put all but the tomatoes into the food processor for a quick whirl. Then add the tomatoes. I would recommend adding half of the olive oil at first, then adding more if needed. My tomatoes were exceptionally juicy so the salsa was a bit on the watery side.