**tomato worm not included.
I will suffer a freeloader for good vine-ripe tomatoes. A risk most of us would be willing to take for organic produce. Sophie insisted I throw this particular tomato away before she went to bed. She said, "I can't sleep with that thing in the house, it's just weird."
The rest of the tomatoes I used for a fresh salsa with strawberries. I decided to use the knife skilz I learned at the CIA to make a concasse. Concasse is French for fancy chopped tomatoes--i.e. skins and seeds removed and cut into a small dice. There is more than one way to skin a tomato, but the best is to slice a shallow "x" into the bottom and briefly blanch in boiling water and cool. The skins slip off easily.
After you have peeled the tomatoes, cut them into quarters and use your fingers to scoop out the seeds and "jelly". Chop to your desired texture. The resulting salsa will look prettier without the seeds and be less watery.
I chopped the jalapeno into a fine dice as nothing is more unpleasant than getting a big spicy chunk all at once.
The poblano pepper I cut into a 1/4" dice as it is less spicy than the jalepeno. I love traditional pico de gallo but have found that many people don't like cilantro. I had some basil that was in need of harvest; strawberries pair nicely with basil--the birth of strawberry pico de gallo! My favorite way to cut basil or other leafy herbs is a chiffonade--French for "rags"
Stack and roll the leaves
Slice across the rolled leaves
Do this last minute so the herbs stay fresh and toss with the salsa
3 tomatoes--peeled/seeded and cut into desired dice
6 strawberries--hulled and cut into 1/4" dice
1/2 medium poblano pepper--seeded and cut into 1/4" dice
1 jalapeno--seeded and ribs removed--cut into 1/8" dice
2 scallions-sliced thinly
6-7 basil leaves-cut into chiffonade
kosher salt to taste
juice of one lime
Mix all together and chill. I added a handful of chopped yellow cherry tomato from my garden, just for color contrast.