Here's what I did with the small green tomatoes I found the other day: First I sliced them thinly, then put them in a bowl with some cut-up sundried tomatoes [not the ones in oil] chopped mint, sprigs of thyme, crushed garlic, seasalt, black pepper and a little sugar. I chucked some balsamic vinegar over the lot and left them in the fridge. I drizzled some olive oil over before serving.
That sounds delicious! Wish I could try some.
ReplyDeleteI can imagine eating them as they are or on some fresh, fire-toasted bread :-)
ReplyDeleteMay I drop by and help you eat this? (Don't worry, I won't make it back to Italy until next year).
ReplyDeleteI'm dreaming of good, homegrown tomatoes.
Those look absolutely delicious...just my kind of thing!!!
ReplyDeleteLooks very good, WL
ReplyDeleteMore deliciousness Welshcakes! Will the gastronomic pleasure ever end?
ReplyDeleteThanks, Laura. Certainly, Miss Footloose! Nice to meet you. Hi, Gary. On fire-toasted bread sounds a good idea. Thanks, Carmen. They turned out much better than I expected! Thank you, WW. Thanks, jams. I hope not!
ReplyDeleteFried Green Tomatoes are wildly popular here in the South (USA, that is). But I love this recipe and will try it for sure.
ReplyDeleteDo let me know how it turns out, Michelle.
ReplyDeletelooks wonderful! I can't grow tomatoes to save my life. My sister made me this wonderful Green tomato sweet bread, odd combination but the taste is fantastic. Here is the recipe:
ReplyDeleteGreen Tomato Bread
3 eggs
1-1/2 c. sugar
1 c. vegetable oil
1 tsp. salt
1 Tblsp. vanilla
2 c. grated, drained green tomatoes (can used diced instead of shredded)
3 c. flour
1-1/4 tsp. baking soda
1/2 tsp. baking powder
3/4 c. raisins
1 c. chopped nuts
Beat eggs well. Add sugar, oil, salt, vanilla & tomatoes. Mix well. Sift dry ingredients together. Gradually add to tomato mixture, stiring well to incorporate. Stir in raisins and nuts. Pour batter into 2 greased loaf pans. Bake at 350* for 45 minutes.