I had a lot of green tomatoes AFTER I ripped out every single tomato plant from my new Southern garden ...THE WILT. OH don't even ask! Hmmmm just hated the thought of wasting all that product. Even the varmints don't want the green ones.
After searching the internet I found several very interesting recipes, including green tomato ketchup and green tomato casserole. I settled on making Green Tomato Pasta Sauce and served it on whole wheat pasta. This is an easy, low budget and tasty treat AND the sauce can be frozen for future use.
cut into 1/8 s
INGREDIENTS:
3 Tbsp good quality olive oil
3 medium cloves of garlic, chopped
3 medium (bigger than a tennis ball, smaller than a soft ball) green tomatoes, cut into eights
1/2 cup water
1/2 tsp dried basil
1/2 cup Parmesan cheese
salt and pepper to taste
DIRECTIONS:
Heat oil in a large pot over medium low heat.
Add garlic and cook about 1 minute.
Add tomatoes and increase heat to medium.
Add water and dried basil, cook covered about 30 minutes
Check to make sure the tomatoes are soft.
Transfer contents to a food processor or blender and add the cheese. Puree
Transfer to a saucepan and season to taste.
Reheat and serve over hot pasta of choice.
Use fresh, chopped basil as a garnish OR I serve it with a dollop of my basil pesto.
Serve over whole wheat pasta with grated Parmesan.
the finished green tomato sauce
penne pasta with green tomato sauce and a dollop of pesto
served with Italian okra and tomatoes (recipe to follow)
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