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Sempre Avanti
Canada 150


      In the Kitchen with Sandra: Green Tomatoes

      Oct. 29, 2012

      October is rolling to an end. My pre-snow check list is almost complete. This included cleaning out my vegetable garden. I find myself with nearly a quarter bushel of green tomatoes. Yes, they will slowly ripen and we will enjoy fresh tomatoes for a while yet, but I have let my imagination run wild and decided to make a recipe using green tomatoes. This was a challenge and I believe I succeeded quite well. Not only did I use green tomatoes but I also made use of those unwanted broccoli stalks that most people throw away (I never throw them out! Peel them and then steam them with your broccoli flowerets, toss them in a salad, or slice them and add to your rice).

      Spaghetti con Pomodoro Verde

      500 gr Spaghetti
      1/3 cup freshly grated Romano cheese
      ¼ cup olive oil
      1 cup halved and finely sliced leeks
      ¾ cup fresh sausage meat
      1 medium eggplant, peeled and finely cubed
      ½ cup broccoli stalks, peeled and finely sliced
      4-5 small green tomatoes halved and sliced
      ½ cup water
      Salt and pepper to taste
      12 asparagus, steamed

      Begin by heating the olive oil in a skillet on medium high heat. Add the leeks and sauté for a few minutes. Add the sausage meat and cook thoroughly. Then add the eggplant, broccoli stalks and green tomatoes. Add the water and cover. Lower the heat to medium and cook until the eggplant has turned soft and can be easily mashed with a fork. Begin boiling water for the pasta at the same time and cook it according to the directions on the package. Steam the asparagus until crisp. Cut off the ends and put aside until you are ready to garnish your plate. Once the green tomato mixture is cooked, strain your pasta, place it in a big bowl and add the Romano cheese. Mix it in with the pasta and allow the cheese to melt. To serve begin by plating the spaghetti in a bowl, place a generous amount of green tomato mixture on top and garnish with three asparagus. Serve while hot and enjoy.

      This recipe makes 4 servings.

      I welcome all comments and suggestions at

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