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Green Tomato Tartines

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Green Tomato TartinesSummer 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?

Green Tomato Tartines
 
We found green tomatoes don’t have much taste raw, but pan frying them with a bit of olive oil and salt makes for a good flavor. If you can, serve them warm for the best flavor. We recommend using goat cheese and Kalamata olives if you can for their unique flavors, but any type of cheese or olives would work.
by:
Makes: 4 sandwiches
What You Need
  • 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
What To Do
  1. 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.)
  2. 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).
  3. 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).
  4. 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.)
 

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Comments 20

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  1. penandra

    In Northern California I am still getting ripe tomatoes from my garden (of course, we had a cool summer, and I didn’t start getting RIPE tomatoes until August!) But the season is coming to a close, so I am enjoying some green tomatoes as well. A few of my favorite ways . . . grilled cheese sandwich with green tomatoes, green tomato cake, green tomato pickles — similar to korean cucumber salad (with 1/2 thinly sliced onion, equal parts sugar and white (or rice) vinegar, red pepper flakes (optional)) . . . I have my winter crops planted (brussel sprouts, broccoli, cauliflower, celery, and winter squash) . . . and fava beans ready to go in as soon as the tomatoes are done!

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      Sonja

      Wow, my mouth is watering at this list!!! Thanks you for sharing! (And can you send some our way??)

      PS I’m so jealous of your California weather :)

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  3. Amy

    Just had to say these are the best EVER! I made them the other night and can’t wait to have them again. Im glad we have so many green tomatoes! Usually we only have fried green tomatoes, so this is a great alternative! Thanks for sharing!

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        Sonja

        Thank you for sharing! It’s so nice to hear when others enjoy just as much as we do! :) I’m hoping we have green tomatoes a while longer… (Alex is threatening to tear them out for the winter!).

        1. penandra

          Oh! Don’t tear them out until you get a killing frost! Enjoy them as long as possible.

          Before he tears out all of his tomato plants, my Dad picks all of the remaining green tomatoes and puts them on newspaper in the basement . . . they ripen on their own and he extends his season by nearly a month.

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          Sonja

          I was wondering if it was possible to ripen them indoors! Thanks for the tip — and I will not let him tear them out just yet :)

  4. MrsMudd

    wondering what the bread shown in the picture is….looks incredible…did you make it, and if not, where did you find it??

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      Sonja

      Haha, yes it is incredible! But not made by us :) We got it at Fresh Market – it was called “Harvest Grain Loaf”. I’d love to be able to make something like it – that will be a good project for winter :)

    1. Alex

      Thank you! We’re continually learning more about photography and getting more comfortable.

      We shoot almost all of our pictures with a 50mm prime lens. We use the f/1.4, but the f/1.8 is an amazing lens for the money. We highly recommend either of them.

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