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.
Pretty much perfect poached egg..
I like this…stripped the tomatoes and peppers late last week around here, and there’s no time to pickle the green ones. Thanks for the idea!
I have NEVER seen a poached egg so beautifully cooked – you should (and I’m not kidding) – post directions for how to achieve such an appetizing egg!!
In one of my flower gardens, I had two tomato plants grew from seeds from last year’s plants – so I ended up with two green tomatoes that I ‘saved” from being frozen. Thanks so much for posting this recipe – I know what I’m going to prepare with those tomatoes !!!
A beautifully poached egg is an artform I am sure of it! LOL
Just follow Julia Childs’ advice. Add about a tablespoon of vinegar to three-quart pot with gently boiling water. Create a little whirlpool with a spoon and then drop in the egg. Cooks in 90 seconds.
Thanks Rufus. You can’t get much better advice than from Julia Child ! One more questions – how deep do you have your water?
About three-four inches.
I’ve been cooking poached eggs following Julia’s technique for years! Works like a charm every single time!! Thank you for the green tomato sauce recipe. I’ll give it a whirl tonight. Cheers!
I’ll give it a go! 🙂 I put my egg in a small zip lock bag and drop it in the hot water and cover! And wait! LOL
Is this sauce tangy? I don’t like fried green tomatoes so I don’t really know how I would feel about this. But it sure is beautiful!
The parsley helped tamp that down. It wasn’t quite tomatillo-ish but closer to that than fried green tomatoes.
Green is good! 😀 Sounds tasty to me! I like your version of Green Eggs and Ham! 😉
I don’t have any more green tomatoes here on the tundra…sigh…wish I did! I’d try this out!
Copied and saved! Thank you!
p.s. Photo is gorgeous! Inspired me! 🙂
That’s a great use of green tomatoes!
I hadn’t even considered doing this with mine, Greg. It sounds delicious! I’m making and canning relish, instead. Maybe next year.
I now have one more idea for my own green tomatoes, although I picked three red ones yesterday. Aren’t the last of the tomatoes just the best…lingering just a bit past warm weather?
Excited to try this! Just bought a few green tomatoes at the farmer’s market expecting we’d fry them, but looking forward to trying something alternative!
Let us know how you like it Sam. Hope D.C. is treating you well.
Was about to make this and just realized I only have a red pepper. How do you feel about the substitution or should I run to the store for green?