Foodie Friday: Green Tomato Pasta Sauce Recipe

We recently had our first freeze, which destroyed our poor tomato plants, and left us with an absurd amount of green tomatoes.

I mean, a downright ridiculous amount of green tomatoes.

So, I invented this recipe to use as many as possible! It came out incredibly rich and earthy.


  • 2 pounds green tomatoes (this is flexible – make as much or as little sauce as you want, just adjust other ingredients accordingly)
  • 1 tsp olive oil
  • 2 small onions
  • 6 cloves garlic, pressed
  • 1 teaspoon fresh shaved nutmeg
  • 1 cup chopped basil (the freeze annihilated our basil, too, so all of the sad, limp leftover basil was rinsed and put right in here)
  • 1 cup chicken stock
  • Shaved parmesan for serving
  • 1 lb pasta. I used fettuccine, but buccatini, spaghetti or papardelle would work great as well.


  • Dice onions. Put in large heavy pot (I like my Le Creuset for this) with olive oil on low heat.
  • While onions are cooking, dice green tomatoes, then add to pot with onions and stir on medium heat.
  • When tomatoes begin to get soft (about 15 minutes), add the chicken stock, nutmeg and garlic. Bring to a simmer, and add chopped basil (reserve some to sprinkle on top for serving)
  • Keep sauce at a simmer for one hour. I like to put it in a 350 degree oven with the top off. The tomatoes release a lot of water as they cook, but the sauce should cook off a lot of this liquid.
  • Cook pasta per al dente instructions reserving ½ cup of pasta water after draining.
  • Pour pasta and reserved water into sauce, stir to incorporate.
  • Serve, dressing with fresh chopped basil and shaved parmesan.