Since we still have a lot of good green tomatoes, we decided it was time to be creative. This came out delicious!
Zucchini with Green Tomato and Basil
1 tablespoon olive oil
2 small green tomatoes; diced
1 small zucchini; sliced thin
3 tablespoon fresh basil; finely chopped
Heat oil in a medium skillet over medium heat.
Add green tomatoes, saute 1 to 2 minutes.
Add zucchini and basil.
Cook until the zucchini is tender, but not over cooked.
Thursday, August 27, 2009
All summer I look forward to the taste of the first garden tomato, warmed by the sun and juicy. Each year we have so many tomatoes that we can eat them every day, dry gallons of them and can about 75 to 100 quarts of the best roasted tomato sauce you ever tasted. Not this year. Because of all the rain and cool weather this summer our tomatoes are rotting on the vine. Horrible brown spots are all over them, and eventually they just fall off the vine, rotten.
There are 4 plants that, so far (knock on wood) don't seem to be bothered. I am keeping a very close eye on them and hoping that some of them will make it into a canning jar.
Tomatoes are usually a main stay for us each winter, from everything to sauce, to chili to just a good stock. I hate to think of an entire winter without them.
This will not make a good spagetti sauce!