more tomatoes

Been trying to think of new ways to use the glut of cherry Tomatoes from the garden. Have been wondering for a while (two years in fact) about this weed, Purslane

 which is also edible and supposedly high in nutrients. Used in other cuisines Mexican cooking included.

For starters I tried a simple salad, washed Purslane leaves tossed with slice Cherry Tomatoes, cucumbers, sesame seed and a vinagrette. The purslane has a zingy, lemony flavor. It was interesting, but I'm not quite a fan yet.

I've found another recipe that puts it in a pie with chicken and thyme, that sounds more like something I might like. Or sauteed with onions and mixed into scrambled eggs...