I love growing tomatoes in my garden but every year I end up with a few stragglers that do not fully ripen. I've never had success with getting them to ripen inside and finally I found something besides frying up those green ones (which I love but it's just a bit time consuming!).
Paging through my local Co-op's magazine I came across this recipe that looked like a great way to use these green beauties. It is very easy and is unique. The tomatoes are boiled in olive oil kind of reminding me of fried green tomatoes. It turns into a rich, silky smooth sauce that is great over pasta. My husband finds it a bit too much so he will mix a little with a red tomato sauce.
Green Tomato Sauce
adapted from Janet Fletcher's "Fresh from the Farmer's Market", published by Outpost Co-Op Magazine, September 2010
2 pounds green tomatoes
1 cup extra virgin olive oil
4 large garlic cloves, minced
1/2 teaspoon hot red pepper flakes
salt, to taste
pepper, to taste
1. Combine all ingredients in a stockpot and cook down until the tomatoes are soft.
2. Transfer to a blender and blend until smooth.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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