What to do with a green tomato glut

When we moved into our new flat in Twann we knew we’d have a lot of work on our hands as we’d agreed to take on gardening duties. It’s even stipulated in our contract that we need to take care of it.

Being pregnant, I’m a little limited as to what I can do due to the risk of contracting toxoplasmosis (we’re basically hosts to a whole troop of cats, most of them wild), but picking the never ending supply of tomatoes the landlords had planted was something I could manage.

The plants kept us stocked throughout the months of August to October, but with the arrival of the first frost we realised it was time to give up on the hopes of a second Indian summer and pick the remaining green baubles.

We made a Nigel Slater chutney, which pairs particularly well with the alpine hard cheese we’re so fond of, but it’s a little sweet for my fructose-averse tastes. Plus it’s full of my number one nemesis: raisins…

So I decided to put the rest of the tomatoes to more palatable use.

Green Tomato Pasta Sauce

This is the roughest recipe ever because I basically did it to taste, but you’ll get the idea.

You’ll need quantities along the lines of:

15 small to medium green tomatoes (and a couple of red ones if you have any) (chopped)
80g of butter
good few glugs of olive oil
2 onions (thinly sliced)
4 garlic cloves (thinly sliced)
a handful of breadcrumbs
salt and pepper to taste
optional: anchovies, capers or pecorino/parmigiano, parsley

All you need to do is:
1.Pre-heat the oven to 165°C.

2.Arrange the tomatoes, garlic and onions evenly on an ovenproof dish. Sprinkle over the breadcrumbs. Pour over the olive oil and dot the butter over the dish.

3. Leave in the oven for a good 40 minutes. Take it out, give it a stir and, if you like, add more breadcrumbs before putting it in the over for another half an hour.

4. Once it’s ready, take out and season with salt and pepper to taste. At this point it’s up to you whether you add any cheese or anchovies and capers or herbs. I left my neutral as I made quite a large amount and suspect I’ll want to change it up depending on the day.

I keep mine in the fridge for easy pasta days (and when you’re pregnant and tired, I can tell you that seems to be a near-daily thing).

It’s not a pretty sauce, but it tastes pretty damn good!

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