Green Tomato Pasta Sauce Green tomatoes Garlic Olive oil Fresh basil Parmesan cheese Salt Something I have been making in class with green, turning red, San Marzano tomatoes. They are picked green to be eaten in salads because they have a cripsy sort of acidic flavor. They are not meant to be used as sauce until they are vine ripened in August! Slice the tomatoes in half lengthwise and then into thin slices. Slice the garlic and heat in olive oil over high heat; when garlic is golden add tomatoes. Stir fry to get the tomatoes covered in oil and to really start to let them carmelize! Add torn basil and salt. Turn down heat to medium and let cook until the tomatoes fall apart. Cook pasta in salted boiling water and save some of the water to thin the sauce before you drain the pasta. Add the cooked pasta to the sauce, heat together, and add Parmesan cheese. The green tomato sauce is like a savory confit of tomatoes. It is also great with chucks of Parmesan cheese as an appetizer or served with roasted meats. Garmugia Watermelon Sorbetto Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!