Tomato season has started early. Last week while shopping at the market, I filled a plastic bag with only green tomatoes. A woman standing next to me picking out some beautiful, bright red, ripe, tomatoes asked me why I was only taking green tomatoes. She wanted to know if I was going to leave them to ripen. I smiled and told her, no, I was going to make some condiments with them.
How many of you buy green tomatoes? What do you do with them?
Each year, when tomatoes are in season, I buy green tomatoes to make Achar to replenish my stock. And in keeping with eating seasonal, during that period of time, I make and eat a lot of Green Tomato Choka, Salsa Verde and a fry-up/sauté. Last year I treated the green tomatoes just as we would slice cucumbers by the seasoning the sliced tomatoes with salt and pepper along with a squirt of fresh lime juice – makes a delicious quick pickle that can be used for burgers or sandwiches…..