Impatiently Salsa and Mac and Cheeze

Last night, The salsa. Diced about 6 cherry tomatoes, 1/2 a medium onion, 2 wedges of the pickled watermelon rind, added oregano, garlic, cumin, coriander, salt, hatch pepper.
He liked it, it went on a spinach flatbread with farro patty, spinach, and sriracha.

The mac and cheese sauce with tomatoes. This would be an easy bbq side dish no one would expect
Bob's Red Mill recipe is a bit thick, but super easy. I changed the order to how it is made.
I reserved 2 1/4 cups pasta cooking water (If you get more, save it to thin out sauce more, or just use plain water).
In a sauce pot, I poured in 1/4 cup oil, 1 cup diced tomatoes, let that get nice and hot.
Added a whisked mixture of 1/2 cup nutritional yeast flakes, 1/2 cup flour (which I plan to change to arrowroot i the future-using 1/3 what I would of flour), 1 tsp salt, 1 tsp mustard powder.
Added dry mixture, stirring, so it became moist and tomatoes well coated.
Then add in pasta water and stir until smooth.
When hot, the mixture is thin, but as it cools, it seizes and thickens. Mix pasta in as quick as possible.

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