I’m overrun with tomatoes in the garden and wanted to share how I cook because a lot of you ask. I started with the thought that a yellow tomato salsa with be a great spleen/stomach dish due to its yellow color and sweet flavor. I googled a yellow tomato salsa recipe and then adapted it based on what I had on hand. As I was cooking and grabbing new ingredients I realized I had a balanced dish full of great things to keep my family healthy this fall. We plan on enjoying this salsa with our morning eggs, enjoy!
What you need:
A bowl of yellow tomatoes (spleen/stomach)
A handful of tomatillos (liver/gall bladder)
A small red onion (heart/small intestine and lung/large intestine)
8 cloves of garlic (lung large/intestine)
2 jalapenos (de-seeded) (liver/gall baldder)
A handful of fresh, hand picked basil (liver/gall bladder)
olive oil and apple cider vinegar to drizzle (liver/gall bladder)
salt and pepper (kidney/urinary bladder)
Preheat oven to 375. Wash your goodies. For this batch I didn’t cut the tomatoes but I think next time I might halve them. I cut the tomatillos in quarters. I roughly chopped the onion, garlic, jalapenos, and basil.
I put foil on 2 cookie sheets and layed the tomatoes down first then sprinkled the rest of the ingredients on top ending with olive oil and apple cider vinegar and salt and pepper. Cook until roasted apprx 45 minutes. Fill jars and enjoy!