When do we pick green tomatoes? Only when they're at risk of being lost to frost! This is the lesson learned early this summer, when I thought I was being oh-so-smart about getting 'out ahead' of green-tomato fans with Old-Fashioned Green Tomato Pie. Ha! My pal StephenCooks -- who, sadly, has lost his yen for blogging -- gently wrote, "In my world, the only time I make anything from green tomatoes is when the first frost threatens ... a farmstand operator told me that she never sold a green tomato before October until that movie made people want them 'out of season'."
Oops. From now on, green tomatoes at the end of the growing season, okay?
FAITHFUL READERS may recognize a pattern: few new recipes during the month of October. For the third year in a row, October is the time when I test Thanksgiving recipes for publication in November -- and honestly, it's hard to keep up with both. Stir in a couple of so-so recipes not worth sharing and, well, October has been a slow month for new vegetable recipes from A Veggie Venture. But never fear November will be fabulous -- may I say so, myself?! -- with a few treats and surprises. Stay tuned!
SCALLOPED GREEN TOMATOES
Time to table: 60 minutes
Serves as many as needed
A garlic clove
Butter or bacon grease for the gratin dish
Green tomatoes, if small, allow 1 - 2 per person
Salt & pepper
Cream or half 'n' half (half milk, half cream)
Freshly grated Parmesan
Preheat oven to 350F or 375F or even 400F. (Tonight I set temperature at 375F to cook along with Hoisin & Honey Pork Tenderloin.) Rub the gratin dish with the cut side of a garlic clove. Grease well.
Slice tomatoes thin and arrange a first layer in the gratin dish. Season with salt and pepper, top with a little Parmesan, drizzle with cream. Repeat until dish is filled. Bake for 45 - 60 minutes, until tomatoes are cooked. Serve immediately. Enjoy!
~ Roasted ~
~ Puréed & Mashed ~
~ Casserole-d & Hot Dish-ed ~
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