Green Tomato Pasta Sauce
Discover the vibrant and tangy delight of Green Tomato Pasta Sauce, a fresh twist on traditional tomato sauces. Perfect for utilizing unripe green tomatoes, this recipe balances their natural tartness with a hint of sweetness and aromatic herbs. Easy to prepare and packed with nutrients, Green Tomato Pasta Sauce offers a unique and sustainable way to enjoy the garden's bounty while adding a burst of flavor to your meals.
Equipment
- Large saucepan
- Wooden spoon
- Blender or immersion blender (optional)
Ingredients
- 2 pounds green tomatoes chopped
- 4 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup fresh basil chopped
- 1/2 cup grated Parmesan cheese optional
- 1 bell pepper chopped (red or yellow for color contrast)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional for heat
- 1/4 cup fresh parsley chopped
- 1 pound linguine of your choice
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.
- Add the chopped green tomatoes and bell pepper to the pan—season with salt, black pepper, and dried oregano. Cook for about 10 minutes until the vegetables are soft.
- If you like a bit of heat, add crushed red pepper flakes. Reduce the heat and let the sauce simmer for 20 minutes, stirring occasionally.
- While the sauce simmers, cook the linguine according to the package instructions. Drain and set aside.
- Stir in the fresh basil and parsley. Adjust the seasoning if needed. For a smoother sauce, blend with an immersion blender or transfer to a blender and puree.
- Toss the cooked linguine with the green tomato sauce. If desired, garnish with grated Parmesan cheese. Serve immediately and enjoy the fresh, tangy flavors.
Notes
Green tomatoes are naturally more acidic than their ripe counterparts. To balance this tartness, add a pinch of sugar or a drizzle of honey to the sauce. This will mellow the sharpness and enhance the overall flavor profile.