Monday, August 25, 2008

Guest Blog: Momma Fran, Green Tomato Sauce

To start off the week, I have a story and recipe from one of my favorite guest bloggers, my Mother. Last time, she left you with a recipe for simple Fried Green Tomatoes. She continues to give you something to do with the unripe tomatoes as she recalled this story and recipe one night.

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-The Food MonsterPhoto: Courtesy of

While eating my fried green tomatoes last night, another memory came to mind and since it involves green tomatoes, I thought it might be timely to share. My husband was definitely born a hundred years too late as he was of a pioneering persuasion. To fulfill a dream of his,
off we went to Alaska for one year, and ended up staying six. His ski patrol leader was a real estate agent who described the merits of owning a duplex in a less-than-booming town 13 miles outside of Anchorage.
Attached to one end of this one-story, three-bedroom, concrete block long rectangle, was a two-bedroom, mother-in-law apt; on the other end, a green house.

Since only one day that summer beckoned to us to swim, it was easy to understand why the tomatoes did not ripen. There they sat in the green house, a zillion little green tomatoes hanging on the vines.

Never wasteful with food, I picked them all, the night before the first frost, sometime in the first week in Sept., washed them, quartered them, then froze them. A short time later,
I put them in a very large soup pot and cooked them to make spaghetti sauce, with lots of chopped onions and garlic. I was flabbergasted!! It was the BEST tasting spaghetti sauce I had ever had! So good, that thirty years later I still remember it.

Quarter Green Tomatoes

In a cast iron skillet as the iron is added to one's diet, or non-stick pan if that
is what one uses, Saute:
Several large onions
Many cloves of garlic

Add sauteed onions and garlic to soup kettle along with quartered green tomatoes
and a small can of tomato paste and or tomato sauce

Cook until tomatoes are the consistency of a sauce

Add whatever spices you like in terms of chili powder or fresh chilies
1 TBS Old Bay Seasoning (always kicks any recipe up a notch, especially, turkey soup)

This is the basis of a basic tomato sauce to which one may add whatever
ingredients, protein-wise, one may like for spaghetti recipies, lasagne, chili, buritoes,
chicken, beef or seafood.

There you have it, another great recipe for Green Tomatoes. Thanks again Momma Fran!


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Anonymous said...

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Jen said...

do you think this would freeze well, as with regular (from ripened tomatoes) homemade tomato sauce?

The Food Monster said...

I think it will freeze as good if not better than its red counterpart. The unripened fruit will be more rugged and resistant to change.... freeze away.... thaw.... enjoy!

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