I don’t remember ever eating a green (unripe) tomato in the past, but we received a few in our CSA share for the last couple of weeks. But how to eat them!?
I found a whole bunch of recipes online, and the chutney intrigued me, as did the green tomato jam. But I decided to go the simple route, and just roast them with some red tomatoes; I love roasted tomato and olive oil sauce.
So last week, I made a batch of roasted green and red tomatoes, and poured it over some quinoa pasta. The green tomatoes tasted sour, but they melded very well with the sweeter red tomatoes, giving a wonderful balance of flavors. I enjoyed it so much, I roasted another batch of red and green tomatoes last night. After cooling, I poured them into a freezer bag and added to my ever expanding freezer, so we can enjoy them at a later date.
Ingredients & Instructions for Roasted Green Tomatoes:
Fresh basil leaves
Chop the tomatoes into large chunks, and arrange in a baking dish with basil leaves. Drizzle olive oil on top and bake in a 275° oven for 1-2 hours until shriveled and juicy. Enjoy!
If there’s room in the baking dish, you can also add a chopped onion and/or peppers. Yum!