Green Tomato Noodles

I've been seeking out ways to use the plethora of green tomatoes from this season.  I was surprised how good the green tomatoes are (not as good as red of course, but still worth eating!)


Green Tomato Noodles
Coarsely chop 3-4 C green tomatoes.  Blend until smooth in a blender with a little water.

In a hot saucepan, drizzle some olive oil. Then add 3 mincedvcloves garlic and a pinch of salt, cook for 30 seconds. Then add the pureed green tomatoes.

Cook the sauce down for 12-15 minutes or until thickened. Season with salt, black pepper and optional 1/2 tea sugar (the green tomatoes are quite acidic!).

Serve tossed with warm cooked spaghetti, or for an all-veggie version toss 3-4 C julienne sliced zucchini into the pan and cook, covered for 4 minutes more until the zucchini "noodles" soften into the sauce a bit.

Serve with grated parmesan (or vegan cheese) and a fresh crack of black pepper. Add a pat of butter or some olive oil to make it more decadent.