November Recipe: Savory Green Tomato Sauce
Every year as fall moves towards winter, I play with ways to use up our summer garden’s last gift, those green tomatoes. For Thanksgiving this year, a green tomatoes/peppers sauce was on the table as a turkey condiment.
Here’s how to make the sauce.
Savory Green Tomato Sauce
- green tomatoes (and a few red ones if you have them)
- 1 large bell pepper
- 3 – 4 celery stalks
- balsamic vinegar
- a medium-sized onion
- green olives – about 1/2 c
- Extra-virgin olive oil q. b. (“quanto basta” or “as much as you need”)
- salt, pepper q. b. (“quanto basta” or “as much as you need”)
- optional – sugar
Wash all the green tomatoes and also any left which are on the red side. Separate the two. (I had about 4 c. this year). Dice the tomatoes.
Dice celery and dice white onion.
Dice, too, bell pepper and olives.
Cover stainless steel frying pan with olive oil. Heat – but do not burn – and slide in diced onions and celery. Simmer a few minutes.
Add diced bell peppers and simmer a few more minutes until peppers soften a bit.
Add diced green tomatoes and olives and simmer until tomatoes soften a bit. Then add red tomatoes.
Stir gently as mixture cooks. When tomatoes are nearly soft, add about a splash or two of balsamic (to taste) and simmer until balsamic cooks down. Salt and pepper as needed. If needed, add a bit of sugar to cut down on acidity.
Note: this sauce is tasty on sharp cheeses, roasted pork chops, roast beef, grilled salmon…and not only. Experiment. Enjoy.
Click here for another way to use those green tomatoes
Read about other green tomato sauces
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