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Two Uncooked Condiments for a Garden in Full Flow

When the tomatoes are ripe and the herbs are everywhere, the best thing you can do is not turn the oven on.

Tom the Chef Tom the Chef Founder
Published:
July 17, 2026

What You’ll Discover in This Column

  • Let the produce lead: Why Tom steps away from the stove in the July heat and lets fresh, unprocessed ingredients do the heavy lifting.
  • Easy salsa: The zesty classic built on the brilliant acidity of sun-ripened tomatoes.
  • Argentine chimichurri: The bold, herbaceous condiment that makes the most of an earthy, aromatic punch of fresh herbs.
  • Where each goes: Corn chips into a bowl of balanced salsa, chimichurri spooned over a grilled steak, and why they are not served together.

Ready to put the summer harvest to work?

To read Tom’s full column on salsa and chimichurri in The Gazette, click here.