Each season I’ve grown indeterminate tomatoes, we wind up with a lot of green tomatoes when the first killer frost is close.
A few years ago, I learned that you can roast green tomatoes and eventually they sweeten up and make an excellent (green) sauce.
Today I roasted a batch of them. I added a few garden chillies, some herbs I also picked from the garden, and drizzled with olive oil, added some salt, a few cloves of garlic, and some mushrooms, mixed everything up and roasted for a couple hours. It’s a good idea to take them out after an hour and mix everything around again.
While the tomatoes were roasting down, I also roasted a few sausages. Rigatoni for dinner tonight was delicious.