I got my green tomatoes before ‘ol Jack Frost
Last night was our first frost in the St. Louis area. I still had a ton of tomatoes that hadn’t ripened. I picked most of them and set them up in the kitchen window. There were so many that they didn’t all fit. I was planning to have baked potatoes with supper and thought, “What can I do with all these green tomatoes?” I remembered a PBS show on food where they made a green tomato jam. I couldn’t remember exactly what was in it but tried my own version. I diced two tomatoes, put them in a skillet with a little olive oil, an onion, a little garlic, and let it caramelize. I then de-glazed the pan with about ¼ cup of chardonay and let that simmer. I added celery-salt and pepper, stirred a little while longer and gave it a taste. It was simply fantastic! Everyone got a blop of it on a baked potato with some snipped chives and I kept the butter in the fridge…never needed it.