There are two great times in the season for green tomatoes: in July when you have a bumper crop and want to take advantage of the unique flavor of an unripe tomato. The second is late fall, just before a killing frost. In the past, I let my small green tomatoes fall victim to frost and get dug into the garden as compost, not realizing the many uses for this green fruit.
Then somehow I came across You Grow Girl, who wrote about roasting green tomatoes. I had never heard of such and idea. Apparently she hadn’t either but she gave it a try and boasted of the result. OK, I was game.
Roasted green tomatoes are not pretty. You have to be ready for that truth. While still in the roasting pan they look a bit like a drunken designer’s attempt at camouflage. However, they are remarkably tasty, shockingly tasty. You wonder why no one ever told you about this before. You also begin remembering all those small green tomatoes gone to rot in the last several seasons. Advice: Don’t look back. Just move forward on this one!
Enjoy as a side dish to any meal, turn it into party food, or turn it into a creamed soup. Be creative and you will learn to appreciate green tomatoes as much as ripe red ones.
You’re dehydrating your tomatoes all wrong — Here’s how to optimize your flavor with three bonus soup recipes
Staking tomatoes: Why you want to bother
Frederick’s tomato soup, a cooking lesson for my grandson
Spicy tomato powder hummus
“Double Tomato Salad” — Caprese salad with a twist
A simple and delicious way to store your dried tomatoes — in garlic oil!
Homemade tomato soup concentrate — Your solution to canned tomato soup
Sun Dried Tomatoes: In The Sun Or In Your Dehydrator, This Is How To Do It
Join the 3-Day Weight Loss Challenge!