If you are a gardener or farmer (or know one) you know. It’s that time of year where there are so many tomatoes, and I right? And with the bounty of ripen tomatoes comes the many green tomatoes, There are always green tomatoes and they are not to be dismissed.
Sure a freshly picked gorgeous red or orange tomato, ripe and sweet, eaten within minutes of being plucked from the plant is one of life’s greatest pleasures , but don’t turn a nose at all those tomatoes that don’t make it to ripeness, that fall from the plant. or that you accidentally pick off while getting to the rip ones. Those green tomatoes might not seem like much, but given a little attention, well they can shine just as bright as all those ripe and colorful ones!
All green tomatoes need to be delicious is to be roasted. Then they are amazing, like seriously freaking delicious. Just as bright and flavorful as ripen tomatoes, maybe even more so.
Once roasted you then can make them into sauce. Sauce for pasta, for pizza, for eating straight out of the jar (That is me). It can do anything red tomato sauce can do.
So don’t just let those green tomatoes go to waste. Heck, maybe pluck a few extra green ones before they ripen just so you can enjoy the goodness of roasted green tomatoes!
To the green tomato sauce!
The stuff. Green tomatoes, a large onion, a few cloves of garlic, olive oil, salt and pepper, spaghetti, fresh basil, and a few rip cherry tomatoes.
Cut the onion into large chunks and slice all the green tomatoes in half (or quarters if they are large)
Place it all on a baking sheet and toss with a drizzle of olive oil and sprinkle on salt and pepper. Also place the unpeeled garlic into a corner and pop the baking sheet into a hot oven to roast.
Ah, all soft was tender and roasted.
(The garlic was removed after 15ish minutes of roasting, peeled and set aside.)
Dump it all into a blender and blend until smooth. Season with more salt and pepper if needed.
And make spaghetti. I trust you know how to do this.
Ripe up some fresh basil and chop the cherry tomatoes in half and…
Place some of the cooked pasta into a bowl, pour in your desired amount of the sauce, and top with fresh basil and a few red cherry tomatoes.
It is ready. Now eat.
-C
Spaghetti with Roasted Green Tomato Sauce
Makes 5-6 cups
Around 20 smaller green tomatoes (or how many you can fit on a a large baking sheet)
a large sweet onion
4-5 cloves garlic
1-2 tablespoons olive oil
salt and pepper
Spagetthi (as much as you want to eat)
handful of fresh basil for erving of pasta resh basil
a few red cherry tomatoes for each serving of pasta
Preheat oven to 450
Cut tomatoes in half (or in quarters if they are large). Peel skin from onion and cut into large chunks. Place both cut tomatoes and onion onto a large baking sheet and drizzle with about a tablespoon of olive oil. Toss around and then sprinkle with salt and pepper. On the corner of the pan, place the garlic(still in skin) Place into oven.After 15ish minutes, remove the garlic and set aside. Continue baking the tomatoes and onions for another 35-45 minutes or until the tomatoes are fork tender.
Once the tomatoes are cooked, remove from oven and, being oh so careful, dump or scoop the tomatoes and onion into a blender. Add in the roasted garlic (skin removed) and blend until smooth. Taste the sauce then season with more salt and pepper and add another tablespoon of olive oil if you think it needs it.
To eat with spaghetti.
Make spaghetti as in instructed on box. Once you have cooked spaghetti, drained it, and placed it into a bowl, pour or scoop the green tomato sauce on top. Top with a handful of fresh basil and a few red cherry tomatoes.
Then eat.
Extra tomato sauce can be placed in a jar or container with a lid and refrigerated for about a week.