If you grow your own tomatoes, you will be familiar with the overwhelming feeling of what to do with your surplus tomatoes at the end of the season in autumn or fall. For years, in September and October, I have frantically made green tomato chutney (very nice), green tomato jam (very nice), fried green tomatoes alla southern style (very nice), green tomato cake (very nice), but, there comes a point when you think – heck, now what I am I going to make? Well here is an option that will have you nicking green tomatoes from the plants well before autumn or fall. Fortunately, where I live, they sell green tomatoes most of the year. That said ripe tomatoes go very well in this recipe.
This one of those recipes where you can adjust it it to suit your desire or availability of your store cupboard. Basil would be a very good alternative to oregano. As would thyme.
Serves 4. Preparation 10 minutes. Cooking time approx 1 hour.
chopped green tomatoes enough to fill a 22 x 32 cm/9 x 13 inch baking pan in a single layer
3 or 4 cloves of garlic, chopped or minced
2 or 3 tablespoons/ 1/4 cup olive oil
1 – 2 tablespoons/ 1/5 cup balsamic vinegar
2 or more teaspoons dried oregano
salt and pepper to taste
Chop the tomatoes roughly and put them in the baking dish. They need to be in a rough single layer.
Spoon in the oil over the tomatoes, sprinkle on the oregano, season to your taste and finally sprinkle over the balsamic vinegar.
Bake for approximately 1 hour in an oven pre-heated to 180 C/ 350 F/ Gas 4/ Moderate. Stir at about 20 minutes intervals. Serve immediately.
I last served this with baked potatoes and peas.