Green Tomato Marinara Pasta


This was my other experiment last week when trying to use up many pounds of green tomatoes. It also came out deliciously!

1 sweet onion, diced
6 cloves garlic, minced
8-10 green tomatoes, sliced
2 T olive oil
2 T dried basil (or 1/2 cup fresh chopped)
1 T dried oregano
Sea salt to taste

Place tomatoes, garlic, onion, and spices in large baking pan. Drizzle with olive oil. Roast in oven at 450* for 15 minutes or until tomatoes are cooked through.

Remove from oven and allow to cool a few minutes. Move mixture to food processor and pulse gently.

Toss with pasta and serve. Optionally, add 1/3 cup nutritional yeast for a cheesy flavor.

Green Tomato Chili


So, with it being green tomato season at my house, I’m trying to come up with uses for the big bag of tomatoes I brought in last week, besides fried green tomatoes (which we love, but I did once this week already). As I had nachos on my to-make list this week and was about to start the chili, it occurred to me that maybe I could do that with the green tomatoes, and it came out wonderfully!


1 sweet onion, diced
2 jalapeños, diced
3 large green tomatoes, diced
2 stalks celery, diced
1 T olive oil
2 limes, juiced
IMG_1230a1 t turmeric
1 T chili powder
1 T cumin
6-8 cups cooked beans (I used black and kidney)
1 T raw sugar

Place olive oil, veggies, tomatoes, and lime juice in a large skillet. Sauté over medium heat until all are soft. Add spices and let simmer another minute or two. Mix in beans and heat through.

Because the family was having this on nacho chips, after mine was done, I mashed some of  beans with a hand masher to create a thicker base.

This was delicious!