Green Tomatoes: Summer’s Over
When only green tomatoes remain on the plants, you know summer is over. But summer lingered on this year: we gathered our green tomatoes at the end of November – and picked quite a few ripe ones still on the plants along with them.
They’ve been turned into a green tomato relish.
Best way to give you the recipe? Show you in images!
Here’s how to make
An Umbrian Green Tomato Condiment:
Pick all the green tomatoes remaining on the plants. Pick any ripe ones – or semi-ripe ones – along with them.
Cut into small pieces.
Cover with salt. Leave overnight. Rinse well the next morning.
Wash well a generous bunch of parsley and chop finely, starting from stems. Do not discard stems as full of flavor.
I use a treasured mezzaluna I (“half-moon”, i.e., cradle knife for the task – given to my husband Pino by an elderly woman over forty years ago) to finely-chop. You may wish to use a more sophisticated apparatus!
Peel a couple cloves of garlic and dice finely. Salute’ til golden in olive oil. Add green tomatoes and simmer, then add a generous handful of finely-chopped parsley. Simmer until tomatoes are tender. (If you wish, add a cup or so of diced ripe tomatoes, too..as green ones become tender).
In separate stainless steel frying pan, salute’ 2 -3 finely-chopped garlic cloves until golden. Add 3-4 bell peppers, diced. Simmer.
With slotted spoon, remove peppers from oil and slide in 4 finely-chopped celery stalks.
Simmer celery a few minutes and then raise heat, adding about a cup of wine vinegar.
Return peppers to mixture and cook gently on low heat, about ten – fifteen minutes or until ingredients, soften and blend together.
Add peppers mixture to tomatoes and parsley. Simmer. Add vinegar as needed. Salt to taste.
Enjoy your sauce with boiled meats, on bruschetta, on sharp cheeses. And what a tasty topping for a Thanksgiving or Christmas turkey.
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Read more on Umbrian food/wine lore
Read how Pino seasons roast turkey
Click here for a fresh tomato sauce recipe, using the mezzaluna