Sunday, August 24, 2008

It's not easy being green

A green tomato that is.

My tomato plants in the garden are producing a decent amount of tomatoes but...

They aren't turning red!! I asked around and a lot of people in this area are experiencing the same problem. I had one big guy that I didn't see right away that had turned red but had unfortunately turned into something inedible and even he wasn't even 100% red yet. So in order to save some of my "crop" (and yes, I use that term loosely) from rotting away, I picked some green tomatoes. Some of them have gone into a paper bag. I will let you know if that trick works....

In the meantime I thought maybe I could make something with a few of the green tomatoes. to the rescue again with this yummy recipe for Sweet and Sour Green Tomato Salsa. Another addicting recipe that involves something from the garden!

Sweet and Sour Green Tomato Salsa

1 red bell pepper
2 1/2 cups chopped green tomato
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/3 cup finely chopped sweet onion
1 garlic clove, minced

Preheat broiler. Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. (I omitted this step and used roasted red peppers from a jar, I added what I figured to be a proper amount by eye).

Place the chopped green tomato, vinegar, sugar, and salt in a blender or food processor, and process until smooth.

Place the tomato mixture in a small saucepan; cook over medium-high heat 5 minutes or until liquid almost evaporates. Place in a small bowl; cool to room temperature. Add roasted pepper, onion, and garlic to tomato mixture; toss well.

1 comment:

That Girl said...

Hmm the scientist in me is intrigued. Is this a new plant? Was it red last year? Do the green tomatoes taste "ripe"?