Tomatoes don’t last forever. The garden winds down in October. The tomatoes hang on valiantly. But, when darkness begins to settle in early, there’s little hope that the green tomatoes hanging on dried, twisted, emaciated branches will ever turn red. The garden has given up the last of the tomatoes.
Jill took down the old Christmas tree of a tomato plant. She collected the tomatoes that passed her inspection and put them in an old wicker basket. The once vibrant plant ended up in the green waste bin to find new life as mulch for someone’s yard. After a week of ripening in the kitchen, they pass through my scrutiny. My wondering. Any tomato looking moldy, split or greener than grass ends up in the green waste bin.
After searching online for a recipe using green cherry tomatoes, I concluded that there weren’t any recipes worth using. With the exception of pickling the tomatoes, many of the recipes contained copious amounts of butter, sugar and salt or required frying. Add bacon and it might as well be a recipe for cat turds. I like butter as much as the next person, but tomatoes need to taste like tomatoes.
In the Fall, red cherry tomatoes from the garden wiggle themselves into roasted spaghetti squash from Dave and Roddie Stelle’s garden mixed with olive oil, cumin and coriander. They pop up in mixed greens with olive oil, balsamic vinegar and parmesan cheese. They get tucked away in an omelet or tossed with pasta, basil, and pine nuts. Ripe red cherry tomatoes are welcome almost anywhere. But what to do with green cherry tomatoes?
I opted for simplicity. Olive oil and balsamic vinegar. Roasted for a few minutes at 350 F and served with leftover cannelini beans, hamhocks and a poached egg. And a little crunchy toast for good measure. Wonderful for breakfast.
Roasted Green Cherry Tomatoes
2 large spoonfuls of olive oil
1 large spoonful of balsamic vinegar
Put 1 or 2 tomatoes deep in an Anchor Hocking glass bakeware dish. Spoon olive oil and balsamic vinegar over it. Toss well. Bake at 350 F for 10 – 15 minutes until soft.