It all started with a request to me asking ‘What can I do with Green Tomatoes?’. Green tomatoes have been particularly prolific this year and there does seem to be a dearth of recipes and ideas as to what to do with them. Since many people hate to waste any produce, particularly that which you have grown yourself, I decided to try to extend the repetoire beyond the Green Tomato Chutney – a recipe which I still haven’t made. (Any favourite recipes anyone? Do please get in touch through the Contact page)
With so many green tomatoes around this year, the ‘Green Tomato Challenge’ has been an interesting way to discover some easy, new and tasty recipes
Shared Green Tomatoes
A Twitter friend, Sarah, offered to share her green tomatoes for me to try out a green tomato pasta sauce idea I had and she decided to try out a green tomato soup, adapting a recipe I had found. The Green Tomato Challenge had begun!! This is wonderful – I love it when cooking consists of trying out ideas – and then sharing simple recipes and results. That’s why I love it when people share their recipes and cooking ideas that are tried and tested and have proved to be delicious!
Sarah is my favourite sort of cook. She took the basic outline recipe I gave to her and adapted it to what she had in her cupboards – and to her taste – and was delighted with the result! After all – this is exactly how cooking happens in millions of homes everyday – and new food dishes are born each time by people who would never consider themselves to be a ‘cook’ but are just people eating to survive – and enjoy the tastes. They just take what they have in their kitchen and adapt it to what they already know about cooking.
Of course there are now thousands of recipe ideas that can be found by a quick search on the internet – but because of the millions of potential ingredients and combinations that exist – you may not have the exact things for any one recipe. So you use the recipe idea and invent a whole new recipe!
Green Tomato Soup
So here is Sarah’s Green Tomato Soup Recipe. Us it in the way you wish – and make your own changes. And if you get a moment – do use the comments box to share the changes that you made and what was successful. The original recipe had red lentils in it – and I would suggest that red lentils make a good addition to any soup to make it more of a ‘main course’ soup, adding protein and a thicker substance. Adding lentils may also be useful to make a soup stretch to serve more people – especially as lentils are such a low cost ingredient. Unlike some other pulses, red lentils do not need any soaking and can be added in to the stock with other vegetables, and be simmered for about 30 minutes.
Green Tomato Soup
- 1 tablespoon olive oil
- 8-10 tomatoes green and red, sliced
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and sliced
- 750ml stock
- 1 teaspoon dried sage/thyme/mixed herbs
- pinch salt and pepper
- Place the sliced tomatoes in a large roasting dish
- Add the garlic cloves
- Drizzle with olive oil
- Sprinkle with some salt and pepper
- Roast at 180 degrees for about 30 minutes until tomatoes start to char
- Put in a saucepan with onion
- Add the stock and herbs and bring to the boil
- Add a glug of red wine, if you have some
- Simmer for 20 minutes
- Blend 2/3 of the soup and return to the pan (I like it a bit chunky)
- Add a little chilli sauce / cream / grated cheese – to taste
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