Thursday night’s frost in Red Deer must have killed tomato plants in everyone’s garden like mine. This summer we did not have enough heat units for tomatoes to mature by September. Gardeners must be wondering what to do with a harvest of green tomatoes.
Here’s a recipe that I would like to share:
• Wash tomatoes; slice them half or into wedges; discard those that have not formed seeds (too immature and have a bitter taste) — 3 cups
• A small bunch of fresh chives, coarsely chopped (chives survived the frost)
• 1 to 2 teaspoons of chili flakes
• salt to taste
• 2 to 3 tablespoons of olive oil
Heat the oil in a frying pan. Add the sliced tomatoes, stir thoroughly so that all pieces are coated with oil. Keep on stirring until tomatoes are thoroughly heated, add chili flakes, salt and chives, stir. Keep on cooking until tomatoes are cooked. Ready in less than 10 minutes. Serve as a side dish.
Note: grape tomatoes are the most flavourful; no need to slice them.