the tomatoes are green

do you know when you have a garden and then all of a sudden it is like winter out and you realize that your tomatoes will never ripen and you get kinda sad about it and wonder whether there is something that you can do with them besides fry them? well, i know about that feeling, so i brainstormed and researched and came up with this recipe that i enjoy:

nate's dan quayle green tomatoe sauce:

5-6 lbs. green tomatoes

1 cup white wine

1/4 cup olive oil

3-4 tbsp. (non-iodized) salt

1 tbsp. cane sugar (to cut the tartness)

5 large cloves garlic

handful fresh oregano and thyme

3-4 tbsp. whole green peppercorns

5 bay leaves

core the tomatoes and slice them into quarters, put them in a large pot with the wine and oil and salt and set to simmer for 30 minutes. 

dice the garlic and fresh herbs and add them along with the remaining ingredients to the pot and allow to simmer for 1-2 hours.

after simmering the sauce, i mashed the tomato chunks with a large wire whisk. it was tedious and resulted in a chunkier sauce (which i like anyway), but a food processor would be a better option for a smoother sauce.

serve or freeze! (i plan on serving the sauce on squid ink pasta with romano cheese and garnished abundantly with fresh minced parsley. black and green sounds like an intriguing combination.)