Place tomatoes in a fine-mesh strainer set over a 2-cup measuring cup. Set aside to drain for at least 20 minutes. Discard tomato liquids or set aside to use in vegetable broth or another recipe.
Combine vinegar, sugar, and adobo sauce (if using) in a bowl. Stir in tomatoes, green onions, garlic, chipotle, and cilantro (if using) and toss to mix well. Taste and add salt if desired.
Tomato salsa keeps in a nonreactive, covered container in the refrigerator for up to 1 week.
For pasta: This makes an incredibly easy sauce for pasta, and you can make it in the time it takes to cook the noodles.
For pizza: For a smoother pizza sauce, process the salsa for 30 seconds in the blender.
For bruschetta: Cut French bread into slices 1 ⁄ 2 inch thick and spread 2 or 3 tablespoons of the salsa over top of each slice; sprinkle with Vegan Parmesan Cheese (page 39) and broil for 30 seconds.
It also makes an excellent sauce for any “Dinner in a Bowl” recipe (see page 83) and a great dipping sauce for wraps, sandwiches, and burritos.
Makes 2 Cups
1 (28-ounce) can diced tomatoes
2 tablespoons balsamic vinegar
1 tablespoon coconut sugar
1 teaspoon adobo sauce (optional)
2 green onions, thinly sliced, or
2 tablespoons finely chopped onion
1 clove garlic, minced
1 canned chipotle pepper, finely chopped
1 ⁄ 2 cup chopped fresh cilantro (optional)
1 ⁄ 4 teaspoon sea salt or more to taste
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.