We had our first real frost this week. Considerably later than usual, so I’m not complaining! There’s still a lot left in the garden, though. I figured the Swiss chard would be okay with a light frost, as would beets & carrots. The rest, I covered with frost covers & an old duvet cover that fits nicely over the remaining tomato plant on an Earthbox trellis. I know those tomatoes are highly unlikely to ripen, but they may keep a little longer if I can keep them on the plant. To hedge my bets, I picked some of them for this delicious side dish. The only ingredient not from my garden was the garlic! Back in the day, I grew that, too, but it occupies too much real estate for too much of the season to be worth doing in the Earthboxes. 

I’m discovering that I actually like green tomatoes. I don’t think I’ll be picking any in the early season, mind you, as I still prefer those beautiful, red, ripe tomatoes. But end of season? Green tomato dishes aren’t just for finishing them up anymore!

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 clove garlic

1 small fresh jalapeño, seeds & membranes removed

2 green tomatoes (I used 1 very green, & one with a bit of a blush)

1 red bell pepper (a green would work just as well)

1 tsp olive oil

1 Tbsp chopped cilantro

Preparation:

1.) Mince the garlic & jalapeño; set aside. Coarsely chop the tomatoes & bell pepper.

2.) Heat the olive oil in a large non-stick skillet on medium-high. Add everything but the cilantro. Sauté, stirring frequently, until tomatoes begin to soften and garlic is fragrant.

3.) Sprinkle on the cilantro, and serve.