• 1/4 cup olive oil
• 3 pts. cherry tomatoes, stemmed, rinsed, and dried
• Salt and freshly ground black pepper to taste

Directions

Heat the oil in a heavy skillet. Add the tomatoes and raise the heat. Shake and roll the tomatoes around in the oil until they are shiny and heated through, not more than 5 minutes. Do not overcook. Season with salt and freshly ground black pepper.

Ingredients

• 10 cups zucchini, peeled and diced
• 4 onions, diced
• 2 green peppers, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 2 or 3 small chiles, jalapeno, serrano, or habanero (as you like it!)
• 1/4 cup pickling salt
• 1 tablespoon salt
• 2 tablespoons mustard seed
• 1 tablespoon cumin
• 1 teaspoon coriander seed
• 2 cups white wine vinegar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups tomatoes, peeled and diced

Directions

In a large bowl combine; Zucchini, onions, green pepper, red pepper, hot pepper, garlic and pickling salt. Stir to mix, place in a colander over a large bowl, cover and let stand over night in the refrigerator.
The next day rinse, drain and put into a large pot. Add the mustard seed, coriander seed, cumin, vinegar, brown sugar, salt, nutmeg, pepper, and tomatoes.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars. Process for 30 minutes in a water bath.

Dave Ramirez of Geodesic Gardens, one of the farms involved in the PLANT@Breeze project in northern Orange County, sells heirloom tomatoes during TomatoFest at the Eno River Farmers Market on Saturday, July 25. Ramirez and his wife, Susan, operate the farm.

Photo by Josh Kastrinsky.