Do your tomatoes refuse to ripen? Make this green tomato pasta sauce - Toronto Star

Not wanting to lose a harvest of unripe tomatoes to frost, generations of folk have invented tasty ways to cook them up. Tomatoes are fruits, and when a fruit isn’t ripe, it’s more tart or acidic, less juicy, with a little less flavour and green fruit is more firm, even hard. Green or unripe tomatoes are perfectly fine to eat, but they lend themselves to different sorts of recipes: the Southern classic – fried green tomato – chutneys, relishes, marmalades and jams, to salsas, sauces, soups, casseroles and even salads. And because they are so firm, they hold up on the grill or in the smoker.

This sauce is bright and tangy, and served over pasta, the olive oil, butter, and Parmesan cheese soften its acidic edge.

Green Tomato Pasta Sauce

1/4 cup extra-virgin olive oil

2 cloves garlic, coarsely chopped

1 small onion, coarsely chopped (about 1/2 cup/125 mL)

6 cups (1.5 L) coarsely chopped green tomatoes (about 6 – 8 large tomatoes)

1/2 tsp (2.5 mL) sea salt

1/4 tsp (1 mL) black pepper

2 tbsp (30 mL) butter

1/3 cup (80 mL) fresh basil leaves; reserve a leaf or two to garnish if desired

1/4 tsp (1 mL) crushed chili flakes

1/2 cup (125 mL) grated Parmesan; divided

In a large skillet over medium heat, add the oil, garlic, and onion; cook until translucent but not brown, about 2 minutes.

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Add the green tomatoes, salt, pepper; stir occasionally, cook until softened, about 15 minutes.

Transfer tomato mixture to a powerful blender or to the bowl of a food processor; add the butter, basil, crushed chili flakes, and half of the Parmesan; blend until sauce is smooth – a few small bits are fine. Serve immediately over hot pasta, rice, fish, or potatoes; sprinkle with the remaining Parmesan.

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Do your tomatoes refuse to ripen? Make this green tomato pasta sauce - Toronto Star
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