| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Meats |
Italian |
Cheese/eggs, Companion, Harned 1994, Herb/spice, Sauces |
1 |
Batch |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
tb |
Butter |
| 2 |
ts |
Coriander seed; crushed |
| 3 |
|
Garlic cloves; minced |
| 1 |
md |
Onion; chopped |
| 5 |
md |
Green tomatoes; chopped |
| 1 |
c |
Chicken broth preferably homemade |
| 1 |
tb |
Fresh basil; chopped |
| 2 |
ts |
Winter savory; chopped |
| 2 |
ts |
Fresh thyme; chopped |
| 2 |
tb |
Italian parsley; chopped |
| 1 |
ts |
Salt; or to taste |
| 1 |
pn |
Sugar |
| 1 |
c |
Monterey Jack cheese shredded |
|
|
Sprigs of basil, winter savory and thyme |
INSTRUCTIONS
GARNISH
Saute coriander in oil and butter in large saucepan until fragrant.
Add garlic and onion. Cover pot and soften vegetables over low heat
for a few minutes. Add green tomatoes and saute a few minutes
longer, until slightly softened. Add broth, herbs, salt and sugar.
Cover and simmer about 45 minutes, until tomatoes are completely soft.
Process sauce in blender or food processor until smooth. Return to
pan, heat to just below boiling, add cheese, and stir until cheese is
melted and sauce is thick and smooth. Serve over spaghetti and
garnish with fresh herb sprigs.
The editors wrote: "Face it: some years, for some of us, the tomatoes
never ripen. What to do? Eat them anyway. The coriander, sugar and
bland cheese balance the tartness of...green tomatoes in this brave
recipe."
Recipe from Joan Saunders of Calgary, Alberta, Canada in "Great
Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec.
1992/Jan. 1993, Vol. 5, No. 2. Pp. 79-80. Posted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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