Green Tomato Sauce
Easy green tomato sauce for pasta, a surprisingly delicious green tomato recipe perfect for the end of the season.
Servings: 4 servings
Calories: 526kcal
Ingredients
- 1 lb green tomatoes Note 1
- 4 garlic cloves
- 1 tablespoon olive oil
- ¼ cup vegetable broth Note 2 50
- ¼ cup milk 50
- ½ teaspoon sugar
- ¼ teaspoon red chili flakes more to taste
- good pinch of fine sea salt and ground black pepper
- 5 basil leaves
To finish the sauce:
- 1 tablespoon Parmesan
- 1 garlic clove
- 1 tablespoon olive oil
- red chili flakes to taste
- 2-3 basil leaves
- fine sea salt and black pepper to taste
- 1 lb spaghetti
Instructions
- Prepare green tomatoes: Clean the green tomatoes, chop them roughly, and place them in a food processor. Blend roughly; it should not become a puree. If you are making more sauce, blend the tomatoes in batches.1 lb green tomatoes
- Saute garlic: Chop the garlic. Heat the oil in a large nonstick saucepan. Add the garlic and stir continuously for 30 seconds; it should not darken.4 garlic cloves + 1 tablespoon olive oil
- Simmer green tomatoes: Add the tomatoes, vegetable broth, milk, sugar, chili, torn basil leaves, salt, and pepper. Stir well. Stir and simmer on low heat, covered, for 20-25 minutes until the tomatoes are soft. Stir often, as the sauce tends to stick to the bottom of the pan. Add a splash of extra water or milk if it thickens too much.green tomatoes + ¼ cup vegetable broth + ¼ cup milk + ½ teaspoon sugar + ¼ teaspoon red chili flakes + good pinch of fine sea salt and ground black pepper + 5 basil leaves
- Finish the sauce by adding the grated Parmesan, grated garlic clove, olive oil, chili flakes, basil, salt, and pepper.1 tablespoon Parmesan + 1 garlic clove + 1 tablespoon olive oil + red chili flakes + 2-3 basil leaves + fine sea salt and black pepper
- Cook the pasta according to the packet's instructions. Drain and reserve about ⅓ cup of the cooking water.1 lb spaghetti
- Combine pasta and sauce: Add about ¼ – ⅓ cup of the reserved pasta cooking water to the sauce if it is too thick. Mix with pasta and serve immediately.
Notes
- Amounts: If you have more green tomatoes, you can scale the recipe and freeze the leftover sauce. I've made a double batch with all the tomatoes I had in the garden.
- Stock: Made from a stock cube is absolutely fine.
Nutrition
Serving: 1/4 of the dish | Calories: 526kcal | Carbohydrates: 93g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 237mg | Fiber: 5g | Sugar: 8g