(Not fried) Green Tomatoes

It was a short summer season here in Vancouver and while I had a bumper crop of tomatoes (yeah!) there is one small problem, many of them are (still) green.  Very green.

Several pints of green tomato salsa, relish and chutney later I decided I needed to make something that was edible now.  The answer was obvious (not fried) green tomatoes and onion.  Easy beyond belief and a great addition to your dinner table.

What you need (Ingredients)

  • 3-4 large green field tomatoes (or 10 roma/plum), sliced
  • 1 large white cooking onion, sliced
  • 5tbsp brown sugar
  • 1/2c. apple cider vinegar
  • 1/2c. butter or 1 tbsp coconut oil and 1 tbsp butter
  • optional: 3tbsp maple bourbon vinegar
Method
  • Melt butter/coconut oil in a large deep saute pan.
  • Add remaining ingredients and cook at low heat until onion and tomatoes have gone soft.  20-30minutes.
The dish tastes best hot, but if you plan ahead and make it the day before you want it, the flavours have time to meld and get even more rich and intense.
So, while summer may be over tomato season doesn’t have to be.  Wether for a weeknight dinner, with eggs for breakfast or as a little something different on your Thanksgiving day table (not fried) green tomatoes are a simple, old school way of using the last of summers bounty.
And again, special thanks to my mom who first taught me this recipe!

3 thoughts on “(Not fried) Green Tomatoes

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