Thanks to the weird weather and the challenges of growing tomatoes in our part shade garden, we have many green and partially ripe tomatoes. This happens every year. The plants grew well, and we had a steady stream of tomatoes from August to October, so I’m not complaining.
A few years ago, we discovered this recipe for green tomato cake, and I look forward to it every year now. We also made this baked version of fried green tomatoes.
The easy solution turned out to be a sauté of green and red-ish tomatoes. I sliced them in half or in quarters and tossed them with olive oil, red onion, minced garlic and coffee rub. They marinated while we finished up other dishes, and then Robert sautéed them. Yummy. And so easy. I like fried green tomatoes, but this was super easy and made good use of our many green tomatoes. Paired well with some homemade mac ‘n’ cheese.