Green Tomato Pasta Sauce
"Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like."
photo by WiGal
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 59.14 ml extra virgin olive oil
- 12 medium green tomatoes, cut into 1/4 slices
- kosher salt
- ground black pepper
- 6 garlic cloves, minced
- 24 fresh basil leaves
- 453.59 g linguine
- 118.29 ml parmesan cheese, freshly grated
directions
- Preheat oven to 300°F.
- Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
- In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
- Serve over hot cooked pasta and top with freshly grated Parmesan.
Questions & Replies
-
This seems like a silly question, BUT, I have a lot of green tomatoes that were supposed to be larger but only grew to the size of maybe a cherry tomato. Can I used these very small ones in the sauce or would they be too sour? -
Can this green tomato sauce be frozen?
-
Can I can this sauce?
Reviews
-
First frost warning was last night so wanted to make good use of dh's work with tomatoes! Tangy, delicious, easy, and healthy. Am going to store this in veggies cookbook plus leftovers cookbook b/c if I have leftover basil pesto this would work great for second roasting phase. Didn't add leftover chicken but can see that would be good too. Thank you 2hot2handle for sharing. Made for Spanish forum event. -
DELICIOUS. I have SO many green tomatoes this fall and have been searching high and low for what to do with them (other than the standard relish and chutney). This recipe is completely delicious and easy. I'm actually making big batches and freezing them. It's so fresh tasting that it will be a welcome taste of the garden during cold winter months. And full disclosure, i've never had green tomatoes before and found the flavor completely approachable - highly recommend to everyone! -
Oh This was so good. I can green tomatoes every year for winter and alway looking for ways to use them. I did add a big can of reg spaghetti sauce. Thanks -
Really enjoyed this! I used parsley and dill instead of basil, since that’s what I had from the garden. I really liked the cooking method here; great way to use up the last tomatoes. -
Tastes great, used sauce both for pasta and as a dipping sauce for chicken nuggets. Now I wish I had MORE green tomatoes
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RECIPE SUBMITTED BY
Well, I love to cook! Big surprise there. I've gotten so many great recipes from RecipeZaar that I finally decided to join. My goal is to organize all of my stray recipes to make sure they don't get lost, and also to remember which ones we love! I like a lot of variety, so I rarely cook the same thing week after week. The trouble is, as time goes by, it becomes difficult to remember all of the dishes that everyone loved and/or menus that were a hit when we had company. I'm hoping RecipeZaar will help on that front.
I work part-time and have 2 young children, so mostly what I focus on these days is preparing simple, fresh, healthy meals that all of us will enjoy. Our kids are not coddled - they are expected to eat what they are served. However, I do try to have at least one item on the menu that I KNOW they'll like. They are very good eaters overall, but of course they have slightly different tastes, and my son is a "separator," which makes soups and casseroles a challenge sometimes. Luckily, my husband will eat anything (and I mean ANYTHING) that is put in front of him. :-)
