I was recently scrolling through Facebook, and I saw that my favorite farm market, Stella’s, was selling baskets of green tomatoes for $10.00. Since it’s the end of their growing season, they always sell their tomatoes that won’t have time to ripen before the frost hits. I thought ..10 bucks for a whole basket of tomatoes? That’s a steal! How could I not? So the next day, I took a little drive and bought my tomatoes. Score!
My first thought was to make some green tomato pickles, (which were FABULOUSLY crunchy, btw), and I think I’ll make some chutney as well. But then I saw a recipe for tomatoes and rice, and I thought “it works for ripe tomatoes, why not try it with green ones??” I didn’t really follow the recipe… just used up some things from the pantry and played it by ear.
OH. MY. GOD.
It turned out SO good! Actually, if I’m being honest, it turned out even better than I expected! With their tart flavor and crunchy texture, the tomatoes brought SO much to the dish. (Sometimes I impress myself!) Serve it as a side dish with any kind of meat or roast, or just enjoy as a meal all on its own. You could even add chicken or shrimp to it. LOVE!
My first thought was to make some green tomato pickles, (which were FABULOUSLY crunchy, btw), and I think I’ll make some chutney as well. But then I saw a recipe for tomatoes and rice, and I thought “it works for ripe tomatoes, why not try it with green ones??” I didn’t really follow the recipe… just used up some things from the pantry and played it by ear.
OH. MY. GOD.
It turned out SO good! Actually, if I’m being honest, it turned out even better than I expected! With their tart flavor and crunchy texture, the tomatoes brought SO much to the dish. (Sometimes I impress myself!) Serve it as a side dish with any kind of meat or roast, or just enjoy as a meal all on its own. You could even add chicken or shrimp to it. LOVE!
I think I just discovered a new favorite “Early Fall” recipe to add to the repertoire!
4 tbs butter
1 medium red onion, roughly chopped
1 red bell pepper, roughly chopped
2 tbs tomato paste
2 cloves garlic, minced
1 tsp sugar
Salt and pepper
Splash of white wine
4 or 5 unripe green tomatoes, roughly chopped
1 cup rice
2 cups chicken broth (or any other kind of broth)
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
Melt butter in a large skillet or sauté pan. Add onions and peppers. Sauté until they begin to soften. Now add the tomato paste, garlic, sugar, salt, and pepper. Stir and sauté until the tomato paste begins to darken in color. Add a big splash of white wine. Stir to combine, making sure to scrape up any bits so they don’t stick to the pan. Add your chopped green tomatoes. Stir until well coated with the sauce. Cover. Let it cook for about 10 minutes. Add remaining ingredients. Stir well. Cover and reduce heat to low. Cook for about 15-18 minutes until the rice is tender, stirring once about halfway through.
Tips:
The point of this recipe is to use what you have. Do you only have green bell peppers? Or another kind of onion? Use it! It will all work.
Be sure to give it a stir every so often so that the rice doesn’t stick to the bottom of the pan. If it gets a little dry, just add a little splash of water or broth.
Don’t have broth? Use bouillon and a little water. Don’t have bouillon? Just use water! But be sure to season with a little extra salt and pepper. You could also season it with a sprinkle or Parmesan cheese. Yum!
4 tbs butter
1 medium red onion, roughly chopped
1 red bell pepper, roughly chopped
2 tbs tomato paste
2 cloves garlic, minced
1 tsp sugar
Salt and pepper
Splash of white wine
4 or 5 unripe green tomatoes, roughly chopped
1 cup rice
2 cups chicken broth (or any other kind of broth)
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
Melt butter in a large skillet or sauté pan. Add onions and peppers. Sauté until they begin to soften. Now add the tomato paste, garlic, sugar, salt, and pepper. Stir and sauté until the tomato paste begins to darken in color. Add a big splash of white wine. Stir to combine, making sure to scrape up any bits so they don’t stick to the pan. Add your chopped green tomatoes. Stir until well coated with the sauce. Cover. Let it cook for about 10 minutes. Add remaining ingredients. Stir well. Cover and reduce heat to low. Cook for about 15-18 minutes until the rice is tender, stirring once about halfway through.
Tips:
The point of this recipe is to use what you have. Do you only have green bell peppers? Or another kind of onion? Use it! It will all work.
Be sure to give it a stir every so often so that the rice doesn’t stick to the bottom of the pan. If it gets a little dry, just add a little splash of water or broth.
Don’t have broth? Use bouillon and a little water. Don’t have bouillon? Just use water! But be sure to season with a little extra salt and pepper. You could also season it with a sprinkle or Parmesan cheese. Yum!
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