Summer has officially come and gone, and our garden has left us with a tangle of vines and a pile of unripe tomatoes. However, we’ve come to realize that just because the tomatoes aren’t red doesn’t mean they’re not tasty!
There’s all sorts of things to do with green tomatoes, from frying them to baking them up in a mince meat pie. Our favorite version so far? A toasted open faced sandwich, with the tomatoes pan-fried and served warm. Goat cheese is a great contrast to the tomatoes, and the saltiness of the Kalamata olives put it into addictive territory for us! We also used some fresh herbs still hanging on in our garden – I preferred dill, where Alex’s favorite was basil.
It’s a great appetizer or light dinner option – we served it the other night as an assemble-your-own dinner right from the cutting board.
What’s your favorite way to eat green tomatoes?
- 2 large green tomatoes
- 1 red onion
- ¼ cup Kalamata olives
- 1 handful fresh herbs – we used dill, basil, and chives
- 4 slices crusty bread
- 4 ounces goat cheese (or substitute any other type of cheese)
- Olive oil
- Kosher salt
- Slice the green tomatoes. Thinly slice the red onion. Coarsely chop the olives. Chop the herbs. Slice the bread. (If you want to remove some of the spice from the onion, soak the slices in cold water for about 15 minutes.)
- Place the bread in a broiler and broil for a few minutes on each side, until crisp (or in a toaster, depending on how many servings you are making).
- In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle liberally with kosher salt. Heat until softened and they just begin to turn a bit golden, about 3 minutes per side. Taste, and add additional salt as necessary (we found they needed a bit of salt to have much flavor).
- On each slice of bread, spread goat cheese. Top with warm tomatoes, onions, olives, and herbs. Serve immediately. (The tomatoes are best when warm, so you may want to reheat them if you can’t serve immediately.)