A little over a week ago, we picked tons of green tomatoes. I left them in a cardboard box and they all turned red. At the same time. I chopped them up, added onion, minced garlic, salt, pepper, and crumbled dried basil that came from the garden. And let them roast for an hour or so at 350 degrees.
It smelled so good. I thought about adding liquid or oil, but forgot. It didn’t matter. There was plenty of liquid in the tomatoes. After it cooled, it went for a spin in the blender.
It turned out perfect. It could be a tomato sauce for pasta. I plan to use it as a base to make tomato bacon bisque later this winter. Off to the freezer until then.
How are your green tomatoes doing?
~Debbie