Tomato filled with sardines in olive oil. by Aherrera

Zesty Salsa for Canning by Krista Goben

Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.

Caprese Galette by Terri Schlather

The cornmeal crust is the perfect stage for summer fresh tomatoes.

Salsa by Marlyne

This salsa is truly authentic the real taste of Mexico!

Chipotle Black Bean Salsa by Kerri Bishop

This is a very yummy and healthful salsa. It is low in calories, low in fat, and the beans add protein.

Ricotta-Portabella Stuffed Tomatoes by Ginny

A delicious savory appetizer...vine-ripened tomatoes are best for this recipe.

Salsa by miansari66

Salsa is a very tasty and tangy tomato sauce. Try my this recipe and enjoy.

Spicy Salsa by April Phillips

This is a favorite in our household and amongst friends. Super easy to make!