This was a weird growing season for my tomatoes. Don't get me wrong, I got enough for all of our salsa for the year as well as a bunch of tomato sauce. I also made *fingers crossed* enough tomato jam to get me through the year, some bruschetta, some dried tomatoes, and I froze a bunch of cherry tomatoes to add into stews during the winter. So, I got a lot out of the four tomato plants I had. It was a weird year though because of all of the rain we have been getting here on the East coast. We had so much that all of my ripe tomatoes were splitting on the vine and the green ones were starting to rot. Then we had a week where the temperatures were getting down into the 40's. I got worried that I was going to lose all of the tomatoes I had left on the vines, which was a lot. So I made a decision, instead of rolling the cards, and taking my chances that the weather would clear up and cooperate I decided to pull the plants that were left and just use the tomatoes green.
When all was said and done I had about 20 lbs. of green tomatoes. That's more than enough for all of the green tomato chutney and green tomato relish that I could possibly have a use for. So I started trying to think of other ways to use green tomatoes that was for more than just condiments.
Can I have a show of hands from everyone that just thought of fried green tomatoes? Yes, I know about fried green tomatoes, but I am not a big fan of fried foods. Frying foods makes your house smell like grease, it makes the area around where you cook greasy, and sometimes on the most horrific of occasions things like this can happen. But, I have to admit I also thought of fried green tomatoes. This is where my train of thought went: I don't want to fry green tomatoes. What other foods are good fried that I don't like to fry? How about eggplant for eggplant Parmesan? I bake the eggplant for the Parmesan and it always comes out fine, I even like it that way. Ok, so what if I do a green tomato Parmesan? Would that be too much tomato? Only one way to find out. When life hands you green tomatoes it's time to make...
Green Tomato Parmesan
Ingredients for sauce:
- 1 Tbs. olive oil
- 1 small onion; finely chopped
- 2 cloves of garlic; minced
- 1/3 cup of a dry white wine that you would drink
- 1 Tbs. fresh oregano (or 1 tsp. dried)
- 1 Tbs. fresh parsley
- 2 tomatoes; chopped
- 1 cup of plain tomato sauce
- 1 cup of vegetable broth or chicken stock
- Salt and pepper to taste
Directions for sauce:
- In a medium sauce pan heat the olive oil over medium heat.
- Add in the onion and garlic and saute until the onion is translucent.
- Add in the white wine and cook until it is almost gone. Then add the oregano and parsley and the tomatoes. Saute until the tomatoes begin to release their juices.
- Add in the tomato sauce and the vegetable broth. Season with salt and pepper. Reduce heat to low and simmer for 10-15 minutes until the sauce has thickened slightly. Turn off heat and set aside.
Ingredients for Parmesan:
- 2 Lbs. of green tomatoes
- 1 cup of breadcrumbs
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. dried oregano
- 2 eggs
- 2 Tbs. of water
- 8 oz. of mozzarella cheese
- grated Parmesan for top
- Pre-heat oven to 400 degrees. Grease or line two cookie sheets and set them aside.
- Remove the cores of the green tomatoes and slice them to somewhere around 1/4 of an inch thick. You can go slightly thicker but not any thinner or they will fall apart during baking.
- In a shallow bowl combine the breadcrumbs, salt, pepper, and oregano.
- In another shallow bowl whisk together the eggs and the water.
- Dip the green tomato slices into the egg mixture. Then put the green tomato slices into the breadcrumb mixture and make sure they are coated on all sides with the breadcrumbs. Line the coated tomato slices on the cookie sheets.
- Bake the slices for 25 minutes flipping over the slices half-way through the baking time.
- Once the tomatoes are done baking you are ready to assemble.
- In an 8x8 baking dish ladle enough sauce to just coat the bottom of the dish. Arrange 1/2 of the tomato slices in a layer.
- Top with half of the sauce. Sprinkle with half of the mozzarella cheese.
- Repeat with the remaining tomato slices, sauce and cheese. Then grate some fresh Parmesan on top.
- Bake, uncovered, in the 400 degree oven for 20 minutes until the cheese is melted and the sauce is bubbling.
- Remove from the oven and let the Parmesan sit for 10 minutes before serving.
*Get a printable version of this recipe here*
Here's another one of the plates my mom got me for my birthday this year. I love it so much.
This was an all my eggs in one basket kind of a dinner. But it really worked out nicely. I was worried that it would be too tart and acidic but it isn't at all. I also am a big fan of seasonal meals that you can only eat when the ingredients are in season because they just aren't available any other time of the year. I can't wait to make this again next year.
What do you do with your green tomatoes?