Green tomato Pasta Sauce

[Burd Turglar]

After a wonderful season for my tomatoes, they came to a screeching halt with heavy rain late in the year. This has left me with a metric shit ton of green tomatoes and so I'm thinking of making a green tomato pasta sauce for the first time. I've been looking at a bunch of recipes and they're all wildly different. I'm here to ask if anyone has made a green tomato pasta sauce before and if so, what did you do?

I'm looking at a sort of bastardized vodka sauce concept with a little minced bacon in it but IDK yet.

 

[dvnc]

I've run into this issue quite a bit with my tomatoes/area. I have one raised bed that I use solely for my tomatoes so I wind up with way more than I need and too many green ones.

I cut up a ton of them, about 10-11, then toss them into a pan, cover them with olive oil, salt and peper then bake them for about 20 minutes to soften them up. 300F heat.

Put a skosh more olive oil, I add garlic and basil, mix around. Put back in to oven another 20. Then I use a food processor to smooth it out, but not so much that it loses chunks.

Adding bacon to it sounds good. I never thought to do that. I just made the basic ass sauce.

 

[herefortheactualthreads]

 

[The Mass Shooter Ron Soye]

The last time I tried to do something with green tomatoes at the end of the growing season (little cherry sized ones) it fucking sucked. They were extremely sour. Maybe I'm just stupid or had the wrong kind. If you can crack the code, great.

On the other hand, collecting a bunch of unripe green habaneros was a great idea. I dried and powdered them.

 

[Burd Turglar]

I talked to a private chef I know and though he's never done something like this he gave me some good ideas to work with. I'm going to roast a small batch at 500 degrees to convert the sugars/lower the bitter acidity and get a nice char/roast flavor. (small batch because experiment and small cast iron) I'm also going to roast a couple heads of garlic in avocado oil. After all this I will remove the stems from the roasted tomatoes, throw them into a pot and heat on low with some parm, a little milk, monk fruit to taste because I don't use sugar and some vodka and white wine. Then I'm going to hit it with the emulsion blender for a bit just to break shit up but not totally murder the chunks. We'll see what happens I guess, I still have 3 more batches worth after this experiment.

 

[Burd Turglar]

Oh, and basil, obviously.

 

[Smegward]

dudes making shrek ketchup from scratch

 

[Burd Turglar]

It turned out phenomenally well. Don't ask me for a recipe as I just drank beers and added shit till it tasted like I wanted it to but if you do what I said above, it's a good base. Taste is subjective so do what you wanna do sluts.

 

[timewave0]

I've run into this issue quite a bit with my tomatoes/area. I have one raised bed that I use solely for my tomatoes so I wind up with way more than I need and too many green ones.

I cut up a ton of them, about 10-11, then toss them into a pan, cover them with olive oil, salt and peper then bake them for about 20 minutes to soften them up. 300F heat.

Put a skosh more olive oil, I add garlic and basil, mix around. Put back in to oven another 20. Then I use a food processor to smooth it out, but not so much that it loses chunks.

Adding bacon to it sounds good. I never thought to do that. I just made the basic ass sauce.

Do you remove the seeds and skin at all? I’ve heard varying opinions about whether or not this is necessary. I never bother removing them

 

[dvnc]

Do you remove the seeds and skin at all?

No

 

[Burd Turglar]

Do you remove the seeds and skin at all? I’ve heard varying opinions about whether or not this is necessary. I never bother removing them

All I removed was the stem.

 

[Manul Otocolobus]

After a wonderful season for my tomatoes, they came to a screeching halt with heavy rain late in the year. This has left me with a metric shit ton of green tomatoes and so I'm thinking of making a green tomato pasta sauce for the first time. I've been looking at a bunch of recipes and they're all wildly different. I'm here to ask if anyone has made a green tomato pasta sauce before and if so, what did you do?

I'm looking at a sort of bastardized vodka sauce concept with a little minced bacon in it but IDK yet.

Get your hands on an ethylene lamp (only use it outdoors!), or throw the tomatoes into a large brown paper bag with a bunch of bananas interspersed. Either method, they will turn red in no time. Ethylene gas is the molecule that unlocks the lycopene synthesis in a tomato that turns it red.

 

[Burd Turglar]

Get your hands on an ethylene lamp (only use it outdoors!), or throw the tomatoes into a large brown paper bag with a bunch of bananas interspersed. Either method, they will turn red in no time. Ethylene gas is the molecule that unlocks the lycopene synthesis in a tomato that turns it red.

I've got a bunch in a bag right now but I wanted to try something new. Normally I just do fried green tomatoes but there's way too many this year.

 

[WonderWino]

The last time I tried to do something with green tomatoes at the end of the growing season (little cherry sized ones) it fucking sucked. They were extremely sour. Maybe I'm just stupid or had the wrong kind. If you can crack the code, great.

On the other hand, collecting a bunch of unripe green habaneros was a great idea. I dried and powdered them.

Yeah this. I've tried to make sauce (and salsa) out of green tomatoes before. As you said as a sauce it just seems to turn out far too sour and acidic to make an enjoyable sauce. I had better luck using them as a salsa because that kind of flavor can go well with salsa if its combined with the right ingredients. I found using a large amount of sweet and pickled onions and leaving the tomatoes to form the basis of the salsa itself rather than leaving chunks of green tomatos worked well (leaving the tomatoes as semi-chunky led to getting a mouth full of very sour odd tasting salsa that just didn't work well). a decent medium or hot pepper helps cut alot of the overt sourness as well and i've experimented a bit with more uncommon ingredients like pickled eggplant chunks also - which works well if you get the amount right, as eggplant tends to absorb the flavors of things its combined or cooked with and can mellow them quite a bit. Adding a small amount of ripe tomatoes can make a big difference as well, as it helps maintain the usual consistency and flavor you'd expect from salsa and helps balance out the sourness. On that note, i've found combining more acidic red or immature green tomatoes with a far less acidic type of tomato, such as most of the yellow varieties, tends to work rather well. In sauces as well, as again it tends to even things out a bit. Granted yellow tomatoes can be very hard to find as anything but those tiny cherry tomato types and can be rather expensive, so my supply is always straight out of my garden, so you might want to go that route in future gardening seasons.

But as for using the green tomatoes as a sauce my advice would be to do it as a ratio with ripe red or yellow varieties to help cut the sourness and include sweet onions in the recipe and maybe a bit more sugar than usual. Otherwise it'll be so sour you probably won't be able to eat it. Also, i've found adding a small amount of beef tallow tends to help with the ingredients balancing their flavors together and brings them out rather well in the final product. I mean a legit small amount as in a decent sized table spoon or two in a large pot. You don't want to overdo it

 

[Burd Turglar]

If you roast them at a super high temp and get a nice char it changes the sugars and does away with the acidity, add cheese and milk to further reduce the acidity akin to a vodka sauce. It worked great.

I've got a bunch of half ripe peppers on the dehydrator right now for all sorts of powders. I highly recommend making your own garlic powder the same way, I'll never buy shit from the store again.