One of the things I struggle with using is canned tomatoes. At the end of the year I always seem to have more canned tomatoes than I can use. (I can slightly less than one quart per person per week) I was discussing this with a friend of mine last year along with the question, what do I do with all this oregano? She shared a salsa recipe with me that her mother makes. The taste is awesome and its easy to make. Salsa - White Vinegar, Oregano 1- 28oz can whole tomatoes (Peeled) (if using home canned tomatoes in quart jars you may need to add more dried oregano to soak up the extra liquid) 5 whole roasted jalapeno chilies (De-Seeded and Cored) 1 whole white onion (small, Cut in half) 6 cloves garlic (Peeled) you can use less of this if you aren't a garlic fan salt (to taste) black pepper (to taste) 2 caps white vinegar (this adds a little bite and helps preserve the salsa longer) ¼ to ½ cup dried oregano cumin (optional but if you don't have dried oregano cumin and cilantro are a good second choice) When I make this I usually double the batch and keep in refrigerator. Roast Jalapeno’s peel, core and remove seeds (I like mine finely chopped). Chop tomatoes (I use whole and chop the tomatoes as the flavor seems better to me) Chop other ingredients and mix in large bowl. Put the oregano in last as this adds flavor and absorbs the juice so you can adjust how runny or firm your salsa is. I like mine chunky so I don't use a food processor or blender but you can use either of those if you like smoother salsa. Salsa Fresca Is basically the same recipe above but you you fresh ingredients right out of the garden. When the tomatoes are fresh you can leave the skin on or off. And you can go lighter on the oregano in fresh salsa so that you don't overwhelm the taste of the other ingredients. And use a red onion for color. OTHER CANNED TOMATO USES So this was one way to easily use all those leftover pesky tomato quarts and as we considered others I had to re look at why I can most of the tomatoes whole. I don't like to can paste as the amount of cooking by the time you get to eat it is cooked 3x and I just feel like those poor tomatoes have been cooked to death. I do make pasta sauce pre-seasoned so that we just use it out of the jar for pizza and pasta. Anyone else have uses for canned tomatoes they would like to share?