Roasted Green Tomatoes – John Martin Taylor, the well-known cook and author from Charleston, South Carolina-still likes fried green tomatoes in spite of the hoopla and hype spawned by the movie of that name. But he’s on to something we think is even better: roasting green tomatoes, a method in which the rock-hard, flavorless orbs of green become succulent, sweet-tart, juicy things.
Roasted Green Tomatoes
Quote from the New York TImes, the Low country cook said:
“Just cut up some green tomatoes and throw them in the over with a roast or chicken- they’re divine.”
We couldn’t resist jazzing them up a bit by adding a red and a yellow tomato, which melt down and become a sauce for the juicy green wedges.
Ingredients of Roasted Green Tomatoes:
1 Pound green tomatoes
1 tablespoon olive oil
Salt and freshly ground pepper to taste.
Procedures on how to create Roasted Green Tomatoes.
- Preheat the oven to 350 degrees F and set a rack on the middle level.
- Wash and core the green tomatoes, then cut each one into 4 to 8 wedges, depending on size. In a baking dish, toss the wedges with the oil and salt and pepper.
- Spread the tomatoes out in one layer in the pan and roast for 25 to 30 minutes, stirring them once or twice. They’re done when they’re soft and juicy and golden brown on the edges.
To make a three-Tomato Version:
Add 1 red and 1 yellow tomato, peeled, seeded and cut into wedges. to the green tomatoes. Mix 2 tablespoons minced garlic, 3 tablespoons chopped fresh parsley and 2 teaspoons olive oil together and sprinkle over the tomatoes. Cook them the same way. Stir well before serving.
Cook Tips for this recipe.
The green tomatoes can be cooked around a meat roast or poultry; add them 30 minutes before the roast or bird will be done.