A Fresh Tomato Salsa that combines canned and fresh tomatoes for a flavor that can’t be beat. The perfect use for summer produce.

Scale

1 14 oz can tomato sauce

1 lb fresh tomatoes, diced

1 small onion chopped

2 bundles green onion, chopped

4 cloves garlic, minced

1 jalapeno with seeds, chopped

2 jalapenos without seeds, chopped

1 tablespoon water

¼–½ teaspoon salt (or salt to taste)

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In the base of a blender, pour the tomato sauce, tomatoes, onion, green onion, garlic, jalapenos and water.

Alternate pulsing and stirring the mixture until it is the desired consistency (I like it a little chunky).

Pour into an airtight container and store in the fridge until you are ready to serve.

I think this salsa tastes best after it sits in the fridge for a few hours, so plan time to prep this recipe if you are serving it to a crowd.

This recipe is high in FODMAPs.