Pico De Gallo with Heirloom Tomatoes

Here is a photo of the delicious heirloom tomatoes I got a couple days ago.

I have a favorite local farm stand where in past years I have gotten heirloom veggie plants, especially tomatoes.

As things have shifted and I know more about what makes me truly happy, I no longer garden.

Instead, I am having the time of my life helping other women repair difficult marriages.

So now I have the delightful experience to drive out into the country every few days (this time of year anyway) to visit my friend Amy at Frog Hollow Farm.

I was there twice this week and headed out again today.

For the past several days I have made a fresh batch of Pico De Gallo. 

What a treat!

Here is the recipe:

1.5 lbs of heirloom tomatoes, cut in largish chunks.
1/3 cup Walla Walla sweet onion, chopped and lightly sauted in coconut oil, cooled
1/2 lime, zest and juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Thai basil
Sea Salt to taste
Pepper to taste

Serve at room temp.

Makes about 5 cups.