A change from fried green tomatoes, and to my mind, better. You can include green tomatoes as part of a roasted vegetable dish or add alongside roasted meat dishes (add half an hour before the meat is done). You can also add a red tomato to the green ones–the red tomato will reduce and become a sauce for the green tomatoes. Feel free to sprinkle curry powder or other spices or spice mixtures over the green tomatoes before roasting; though I like the roasted tomatoes plain and simple.
1 lb green tomatoes
1 – 2 T olive oil
1 T minced garlic, optional
salt and pepper, to taste
fresh minced parsley or other herb, optional
1. Preheat oven to 350ºF. Put a rack in the center of the oven.
2. Core tomatoes. Halve, then quarter each tomato. If a tomato is very large, you may want to cut it into eighths–you want all the wedges to be about the same size. In a baking dish, toss the wedges with the olive oil, salt, pepper, garlic, if using, and herb, if using. This is where you’d also add in any additional spices.
3. Spread the wedges out in a layer in the baking dish and roast for about 30 minutes. Stir them once or twice, if you remember. If the tomatoes are very hard and green, you may want to cook them another 10 minutes or so. They’re done when they’re soft and juicy and browning some on the edges.
4. If you like, you can continue baking even longer until the tomatoes get really soft, even mushy, and then purée them all in a food processor. Use this as a sauce for pasta, or add to soups or stews…