Outpost Foods Co-op is one of my favorite places. I always stop in on a trip back home to Milwaukee. The deli and bakery area is my favorite. I love to discover what they come up with, and grab a magazine of course to see what beautiful foods they are showcasing and recipes they are sharing. This recipe comes from their old school newsletter.
The Green Tomato sauce recipe mentioned is my favorite way to use up green tomatoes. I make a batch of it every year. Ten years after reading about it I finally tried the soup recipe that uses the sauce. It is a winner! A great change of pace. I didn't have any yogurt to add and it's fine without it. I have for lunch, adding whatever roasted veggies I have leftover in the fridge.
Outpost Foods Curried Green Tomato Soup
September 2010 newsletter
2 tablespoons grapeseed oil
2 large carrots, peeled and medium diced
1/2 large yellow onion, diced
2 stalks celery, diced
1 quart green tomato sauce
2 cups vegetable stock
1 tablespoon red curry paste
salt, to taste
pepper, to taste
whole milk yogurt, for garnish
1. Heat oil in a small, hot stockpot.
2. Saute carrots, onions and celery until slightly soft, about five minutes.
3. Add green tomato sauce and 1 cup vegetable stock and cook until vegetables are completely soft, about 10 minutes.
4. Puree in a blender or food processor.
5. Add additional stock if desired.
6. Add the curry paste and additional seasoning as needed.
7. Serve with yogurt garnish.
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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