Easy Green Tomato Pasta Sauce

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Use up green tomatoes in a delicious zesty sauce, or use hard winter tomatoes from the supermarket

Prep Time20

Total Time20

Course: Dinner

Cuisine: English

Diet: Vegetarian

Servings:

Calories: 483kcal

melt the butter and cook the garlic
25 g butter, 1 clove garlic
add the chopped green tomatoes, zest of a lemon, tblsp sugar and cook until the tomatoes are softened
450 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 pepper
150 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 person
400 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

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