If you grow tomatoes, it’s odds on that you will have green ones to do something with at some point. This year (2024) had prolonged periods of rain which combined with warmth, when we had it, is perfect conditions for the blight virus. And sure enough, my large heritage variety tomatoes outdoors were struck down with the blessed thing.
I had to hastily cut down the affected 2 plants and pick off any of the still green fruits that were not yet showing signs of blight. That left me with the issue of what to do with them. I decided to try a green tomato pasta sauce and it is delicious!
What do I need to make this green tomato sauce recipe
To make enough sauce to coat enough pasta for 4 people, you will need:-
- 25g butter
- a garlic clove
- 450g chopped green tomatoes
- the zest of a lemon
- a tblsp sugar
- 150g Greek yogurt or creme fraiche
- 2 tsps Aleppo pepper, or plenty of fresh ground black pepper
How do I make green tomato sauce for pasta
- melt the butter and cook the garlic
- add the chopped green tomatoes, zest of a lemon, tblsp sugar and cook until the tomatoes are softened
- blitz with the Greek yogurt or creme fraiche and season with salt and Aleppo pepper or black pepper
- when the pasta sauce is almost done, cook the pasta, 80-100g dry weight per person
- when the pasta is cooked, drain it well. Now add the sauce to the pasta and stir it a bit
- serve up straight away and top each plate with a little more sauce and perhaps a sprinkle of chopped parsley
- NB if you are serving this sauce and need to reheat it – do not let it boil or it will split. Reheat very very gently
- If it does split, as it did in the picture below, I hadn’t noticed, then add a couple more spoonfuls of Greek yogurt etc and give it a blitz
The sauce had split and I hadn’t noticed. so this is what it looks like, still tastes as good, but not as silky.
What changes can I make
- This is a tasty sauce, so what else can we do with it, other than with pasta? One way is to use it as the base of a savoury crumble, like this chicken and mushroom crumble. If you made this, I would keep some of the green tomato pieces in lumps, or maybe add some red cherry tomatoes, or pieces.
- use extra virgin olive oil instead of butter
- add some herbs. Marjoram, basil and oregano go particularly well with tomatoes
- add some cooked butter beans, haricot beans (including rinsed baked beans) or borlotti beans
- add some other veg in when you mix it with the pasta, so runner beans cut very small and cooked beforehand, sweetcorn, mushrooms or peas for example
- mix red and green tomatoes by adding some slices of red tomatoes as you mix the sauce with the pasta. Or even mix red and green tomatoes when you cook the sauce
- sprinkle the finished plate with Parmesan and/or parsley
Other recipes using green tomatoes
10 ways to use green tomatoes from the Oddbox team
Green tomato salsa verde from yupitsvegan.com
Use up green tomatoes in a delicious zesty sauce, or use hard winter tomatoes from the supermarket
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Servings: 4
Calories: 483kcal
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Ingredients
- 450 g green tomatoes
- 1 clove garlic
- 25 g butter or olive oil
- 150 g Greek Yogurt or creme fraiche
- zest 1 lemon
- 1 tblsp sugar
- 2 tsps Aleppo pepper or black pepper, or a little chilli
- 1 tsp salt
To Serve
- 400 g pasta weighed uncooked
Instructions
- melt the butter and cook the garlic25 g butter, 1 clove garlic
- add the chopped green tomatoes, zest of a lemon, tblsp sugar and cook until the tomatoes are softened450 g green tomatoes, zest 1 lemon, 1 tblsp sugar
- blitz with the Greek yogurt or creme fraiche and season with salt and Aleppo pepper or black pepper150 g Greek Yogurt, 2 tsps Aleppo pepper, 1 tsp salt
- when the pasta sauce is almost done, cook the pasta, 80-100g dry weight per person400 g pasta
- when the pasta is cooked, drain it well.
- Now add the sauce to the pasta and stir it a bit
- serve up straight away and top each plate with a little more sauce and perhaps a sprinkle of chopped parsley
- NB if you are serving this sauce and need to reheat it, reheat very very gently - do not let it boil or it will split. If it does happen to split, then add a couple more spoonfuls of Greek yogurt etc and give it a blitz
Equipment Needed
Notes
- This is a tasty sauce, so what else can we do with it, other than with pasta? One way is to use it as the base of a savoury crumble, like this chicken and mushroom crumble. If you made this, I would keep some of the green tomato pieces in lumps, or maybe add some red cherry tomatoes, or pieces.
- use extra virgin olive oil instead of butter
- add some herbs. Marjoram, basil and oregano go particularly well with tomatoes
- add some cooked butter beans, haricot beans (including rinsed baked beans) or borlotti beans
- add some other veg in when you mix it with the pasta, so runner beans cut very small and cooked beforehand, sweetcorn, mushrooms or peas for example
- mix red and green tomatoes by adding some slices of red tomatoes as you mix the sauce with the pasta. Or even mix red and green tomatoes when you cook the sauce
- sprinkle the finished plate with Parmesan
Nutrition
Nutrition Facts
Easy Green Tomato Pasta Sauce
Serving Size
0 g
Amount per Serving
Calories
483
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
15
mg
5
%
Sodium
681
mg
30
%
Potassium
530
mg
15
%
Carbohydrates
86
g
29
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
18
g
36
%
Vitamin A
1181
IU
24
%
Vitamin C
27
mg
33
%
Calcium
84
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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