Below are three ways to use this seasonal green goodness!
Fried Green Tomatoes
Slice the tomatoes and place in a bowl. Season with salt, dried basil, dried garlic, black pepper and soy sauce. Fry both sides until golden. Drizzle with balsamic vinegar. Can be served with eggs, meat or on toasted bread.
Chard & Green Tomato Curry
Cube the tomatoes and finely chop chard (with the stalks), white onion and a few peppers. Fry in a pot for about 15 mins. Season with salt, black pepper, paprika, mild (or hot) curry powder and stir for another 2-3 mins. Add a spoonful or gram or maize flour and keep stirring. Add boiling water to the mixture to cover the veg and cook until the sauce reduces slightly. Serve with rice or on its own.
Green Tomato Pickle/Preserve
- 4kg green tomatoes
- 100g sea salt
- 200g sugar
- 200ml sunflower oil
- 200ml apple cider vinegar
- 1-2 cloves garlic
- dill or fennel
- black pepper
Method:
Chop the tomatoes into wedges. Mix with salt and sugar and leave for 4 hours. Thereafter transfer to a sieve and leave to strain. Add the strained liquid to the oil and vinegar and cook until the liquid starts boiling. Meanwhile mix the tomatoes with the dill and garlic and transfer into jars. Pour in the boiling liquid, screw the lid on tightly and turn the jar upside down until it cools down.
Recipes and image by Pavlina.