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
Print This RecipeIngredients:
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.
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!