Of course I froze our delicious looking crop of cherry red tomatoes the first autumn day this season that the temperature dipped below 30 degrees and now we have tons of green tomatoes. I’ll be the first to admit it; I do not have a green thumb. I don’t even have a green pinky! I may love to garden but learning to garden has not come easily to me. So I do things like accidentally freezing our tomatoes and it comes as a surprise to no one.
Yet somehow this year, in our extremely short growing season mountain town, I managed to grow a garden and not only that but our mint, green onions and basil were completely out of control, a green herby jungle of organic goodness. That is until I froze the tomatoes the first cold, below freezing night we had.
Here in Southern California no one eats green tomatoes. This is not the south and they are hard to find on a menu unless you go to a very authentic southern BBQ restaurant. Being that I’m a California girl, I’m not used to this southern side dish. Fried green tomatoes are just not my thing.
So what the hell am I going to do with all these green tomatoes?
Some people may throw away those green tomatoes, thinking they ruined their tomato crop this year and that’s what I thought to but then luckily the internet happened and I did a tad of research and thought, hey maybe those tomatoes can be salvaged! Living sustainably means not wasting good nutritious foods and this easy recipe can help you salvage a frozen tomato crop.
The answer is fresh homemade salsa! Yes, you can actually substitute green tomatoes for tomatillos in your favorite salsa recipe! This is my favorite salsa recipe. I make it nearly very week to throw into Carnitas Protein Bowl or over eggs in the A.M. and it’s fantastic with what’s left of our frozen crop of tomatoes.
Green Tomatoes Salsa
2 cups green tomatoes
6 cloves garlic
4 teaspoons adobe chili in sauce
1 teaspoon salt
1 teaspoon olive oil
On a baking pan layer the tomatoes and garlic. Pour the oil over the garlic. Roast in the oven at 375 for 20 minutes.
When the tomatoes are cool blend all remaining ingredients and the tomatoes in the blender.
Comments
Things of beauty they are! Salsa is the way to go, unless you want to fry them, which makes a beautiful base for eggs benedict, by the way.
Green tomato salsa sounds good. I tend to make green tomato chutney which is delicious with some nice strong Cheddar. Mind you, I am still picking red tomatoes this year as we are having a mild autumn, which is just as well as we had a cold spring and the tomatoes were very late getting going. #GoingGreen
Pingback: My Homepage
Pingback: Pumpkin Spice White Russian Coffee - The Hungry Mountaineer