Green Tomato Sauce
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
526 kcal
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Course
Main Course
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Cuisine
American
Green Tomato Sauce
Description
The sauce begins by coarsely blending green tomatoes until broken down but not pureed, preserving texture. Garlic is lightly sautéed in olive oil before adding the tomato blend along with vegetable broth, milk, sugar, red chili flakes, torn basil leaves, salt, and pepper. This mixture simmers gently to soften the tomatoes and develop flavor.
Finishing ingredients include grated Parmesan, additional garlic, olive oil, chili flakes, and fresh basil, which are stirred in to enrich the sauce and add aromatic layers. Cooked spaghetti is combined with the sauce, using some reserved pasta water to achieve the desired consistency.
This sauce offers a fresh, slightly tangy and creamy alternative to classic tomato sauces, bringing out the subtle sharpness of green tomatoes. It can be made in larger batches and frozen for convenience, maintaining flavor and texture over time.
Ingredients
- 450 green tomatoes Note 1, 1 lb
- 4 garlic cloves
- 1 tablespoon olive oil
- 50 vegetable broth Note 2, 1.7 fl.oz / ¼ cup
- 50 milk 1.7 fl.oz / ¼ cup
- ½ teaspoon sugar
- ¼ teaspoon red chili flakes more to taste
- sea salt fine, good pinch
- black pepper fine, good pinch
- 5 basil leaves
- To finish the sauce:
- 1 tablespoon parmesan
- 1 garlic clove
- 1 tablespoon olive oil
- red chili flakes to taste
- 2-3 basil leaves
- sea salt to taste, fine
- black pepper to taste, fine
- 450 spaghetti
Instructions
- Clean the green tomatoes, chop them roughly and place them in a food processor. Blend roughly, it should not become a puree. If you are making more sauce, blend the tomatoes in batches.
- Chop the garlic. Heat the oil in a large nonstick saucepan. Add the garlic and stir continuously for 30 seconds, it should not darken.
- Add the tomatoes, vegetable broth, milk, sugar, chili, torn basil leaves, salt, and pepper. Stir well. Stir and simmer on low heat, covered, for 20-25 minutes until the tomatoes are soft. Stir often, as the sauce tends to stick at the bottom of the pan. Add a splash of extra water or milk if it thickens too much.
- Finish the sauce by adding the grated Parmesan, grated garlic clove, olive oil, chili flakes, basil, salt, and pepper.
- Cook the pasta according to the packet's instructions. Drain and reserve about ⅓ cup of the cooking water.
- Add about ¼ – ⅓ cup of the reserved pasta cooking water to the sauce if it is too thick. Mix with pasta and serve immediately.
Notes
- Scaling up the recipe allows using all your garden green tomatoes; leftover sauce freezes well without losing quality.
- Using vegetable stock from a stock cube is acceptable and does not compromise the sauce's taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 526kcal | 26% |
| Carbohydrates | 93g | 31% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 2mg | 1% |
| Sodium | 237mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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