Greg pulled up the tomato plants last weekend, but before he did stripped off the rest of the green tomatoes. The nighttime temperatures are finally low enough that we’re not seeing any more tomatoes ripen. I thought about surprising him with Southern-style Eggs Benedict, but the green tomato sauce turned out so well we skipped the Hollandaise altogether. We made breakfast sandwiches with buttermilk biscuits, bacon, poached eggs and the green tomato sauce. This sauce would also be great over roasted chicken, or as a marinade for chicken or pork.
Green Tomato Sauce
- 8 ounces green tomatoes (chopped roughly)
- 1/4 cup extra virgin olive oil
- 1/4 cup parsley (stems and all)
- 1/2 green bell pepper
- salt/pepper to taste
Throw all the ingredients in a blender and puree until smooth. Store any leftovers in the refrigerator.