So you have too many tomatos and they are all ripe at the same time. You can put them up. You can make pasta sauce. You can eat a lot of sandwiches. OR--Here is a zesty salad that will use some of them while you decide what to do with the rest.

I didn't really know what to call this one.  It could be used as a vegetable with your meat and potato or it could be used as a salad.  Take it on picnics or use it at the Sunday table.  Either way it adds color and that robust Italian taste.

Ingredients

• Fresh Garden Tomatoes
• olive oil
• vinegar
• salt and pepper
• minced garlic
• crushed basil
• crushed oregano

Clean and dice fresh garden tomatoes.

Mix together 1 part vinegar to 2 parts olive oil and pour over tomatoes. Flavor with the spices to desired taste.

Refrigerate overnight in an airtight container before serving.

This recipe can be used for green tomatoes at the end of the season but the tomatoes must be stewed before using.

For ripening green tomatoes: Wrap them in newspaper and store in cool place. You will have tomatoes through the winter months.