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 (for example, dill, basil, and chives)
- 4 slices crusty bread
- 4 ounces goat cheese
- Olive oil
- Kosher salt
- Slice the green tomatoes. Thinly slice the red onion, then rinse the slices several times under cold water. Coarsely chop the olives and the herbs.
- Toast the bread slices.
- 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 just golden, about 3 minutes per side. Taste and add additional salt as necessary.
- On each slice of bread, spread goat cheese. Top with warm tomatoes, onions, olives, and herbs. Serve immediately. If making ahead, reheat tomatoes prior to serving.