It’s pretty hard not to completely love someone who cleans your house for you. My cleaning lady is an awesome person … and I adore her even more since she shared this recipe with me.
In her subtle way, she inquired why I had bowls of green tomatoes all over my house. We’re talking heirlooms, Romas — both large and small — and cherries. Between our CSA farm harvest and our own plants, our tomato cups runneth over this year, and I was hoping the green ones would ripen up.
She then related to me how she used her green tomatoes — baked with garlic, oregano and olive oil — and I couldn’t wait to try it. It reminded me a bit of Scott Peacock’s slow-baked tomato recipe that we love here, but my cleaning lady said we’d end up with a much different flavor from the green ones, and she was right.
They are savory, slightly tangy and so rich and complex with flavor … very different from the sweet and syrupy slow-baked cherry tomatoes. I souped them up a bit and ended up with a new go-to recipe … as long as we have green tomatoes, that is.
Roasted Green Tomatoes with Garlic and Oregano
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Ingredients:
Arrange the garlic and chopped tomatoes in the pan, then pour olive oil over them and toss. There should be enough to coat the tomatoes and leave a coating on the bottom of the pan as well. Sprinkle with the oregano, salt and pepper and toss. Finally, drizzle with the balsamic vinegar and give everything a final mix.
Bake in a 350 degree oven for about an hour, or until tomatoes are smushable. Then smush them so the juices mix with the oil and vinegar … yum.
We like to serve this over polenta with some salad and grilled sausages, but we’ve taken Kona’s suggestion and served it over quinoa with good results too.
Clacked by Debbie McDuffee
on Oct 29, 2010 @ 11:07 EST5EDT
cleaning lady?
*POST AUTHOR*
Oh, I wish I had an Alice like the Brady Bunch, but I just have someone come every 2 weeks to vacuum, dust, scrub tubs — all the fun stuff! It’s a nice extravagance!