Triple Tomato Salsa Recipe

This is a great salsa to make with the tomatoes from your garden.

June 2018

Yield: 3 cups

The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard is a useful tool for new canners. Find basic canning techniques as well as helpful hints to make the process easier. Small-Batch Canning is perfect for a small family or harvest, the fruit and vegetables can still be preserved for later use. It also works if you have a large harvest but want to keep some fresh. Find this excerpt in Chapter 8, “Salsa Sensations.”


  • 1 tbsp extra virgin olive oil 15 mL
  • 1⁄2 cup chopped red onion 125 mL
  • 2 tbsp dry white wine 25 mL
  • 8 green tomatillos, husked, cored 8 and diced (see Tip)
  • 4 ripe medium tomatoes, seeded 4 and diced
  • 2 cups yellow, orange or red 500 mL cherry tomatoes, diced
  • Salt and freshly ground pepper
  • 6 sprigs fresh basil, chopped 6


  1. Heat oil in a large non-stick skillet over medium-high heat. Add onion and cook for 2 minutes. Add wine and tomatillos; stir to combine. Remove from heat.
  2. Add tomatoes to skillet while it is still warm. Season to taste with salt and pepper; stir in basil.
  3. Place mixture in a medium bowl. Cover and let stand for 20 minutes. Refrigerate until serving time, but use within 6 hours.
  4. Makes 3 cups (750 mL).
  5. TIP: If you are unable to buy tomatillos, replace with diced pale green tomatoes.