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.