This simple recipe puts the taste of green front and center.
I don’t know where to get green tomatoes aside from homegrown. I only have one plant (a gorgeous sun gold), so I had to harvest the biggest greenies for Green Tomatoes on Toast. I admit I played with this recipe a bit. With a bigger tomato, it would be easy to skin, but I left the skins on and planned to cook them longer. What that meant, though, was that they didn’t melt and turn into a dip, but stayed firm. The flavor was unexpected, more like tomatillos than tomatoes and somehow the black pepper took on more heat. It was like biting into a little burst of salsa verde. I had some fresh-made flatbread from the farmer’s market I heated in the pan while I cooked the tomatoes. The soft warm bread was a nice vehicle for the tomatoes. If I come across some larger green tomatoes (hint, hint, to the Storey tomato-growing gang) I will try this recipe again. Those flavors in a dip would be phenomenal on toast or with tortilla chips. — Zan Davies, Director of Marketing and Publicity
Green Tomatoes on Toast
- 2 pounds green (unripened) tomatoes, peeled and thickly sliced
- ¼ cup cream or 3 tablespoons butter
- freshly ground black pepper
- 4 slices thick bread, toasted and hot
- Put the tomatoes in a medium saucepan and sprinkle with salt. Cover and cook over low heat until the juices have run a little, then raise the heat slightly and cook for 7 to 8 minutes long, until the tomatoes are soft.
- Stir in the cream. If using butter, cut it into small pieces and stir them into the hot tomatoes. Season generously with pepper and pour over the toast. Serve immediately.