Recently, a wonderful neighbor stopped by with a large bag of green tomatoes. Her Autumn garden is still yielding tomatoes. Unfortunately, this fruit will no longer ripen due to cold temperatures. Still, I was ecstatic.
These tomatoes, once bitter, will be roasted to sweet, creamy perfection. Instinctively, I surmise that a succulent, thick balsamic vinegar will highlight the roasted tomato salad perfectly. I had balsamic on the brain lately… You see:
I adore Stefan at Stefan Gourmet. If you haven’t checked out his blog – please do. Life altering! Fresh, international, eye-catching food that push any and every boundary. His food is fabulous and his ingredients are high quality – like the rich, thick, aged balsamic vinegar in his European kitchen. I reduced my run of the mill, aged balsamic vinegar of Modena to achieve a lush thickness and sweetness.
Thank you, Stefan, for the continued inspiration! Keep up the fantastic culinary pursuits.
Toss the two trays of green tomatoes and red onion in garlic-infused extra virgin olive oil.
Roast the vegetables in the oven until sweet, soft and golden.
Simmer balsamic vinegar on the stove until reduced by half.
The vinegar will coat the back of a spoon with fully reduced.
Keep your eyes on the vinegar – it will finish reducing quickly.
Reserve the thick, burgundy syrup in a small bowl.
Place the cooked, cooled tomato and onion in a bowl or on a platter.
Drizzle a few tablespoons of the reduced vinegar of the vegetables.
Enjoy this salubrious, delectable dish with family and friends.
A fabulous use for the humble (yet ambitious!) green tomato.
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Roasted Green Tomato Salad
A simple and healthy and nutritious Autumn preparation of the green tomatoes on your vines that won’t ripen…
Ingredients:
3 pounds green tomatoes, medium dice
1 large red onion, medium dice
2 Tbsp. garlic infused extra virgin olive oil, divided
fine sea salt and cracked black pepper, to taste
1 cup balsamic vinegar, for balsamic reduction
Preparation:
- Preheat oven to 375°F or 190°C.
- On two sheet pans, evenly divide the tomatoes and onion.
- Toss each sheet pan of vegetables with one tablespoon of garlic infused olive oil.
- Sprinkle liberally with salt and pepper.
- Bake on top oven rack for 30-45 minutes, or until vegetables are sweet and caramelized. Cool.
- Over medium heat, warm the vinegar in a small pot.
- Simmer until the vinegar is reduced by half. It will adhere to the back of a spoon when tested.
- You know have a balsamic reduction. Reserve in a small bowl.
- Use a metal spatula to place the tomatoes and onion on a platter or in a large bowl.
- Drizzle the vegetables with a two to four tablespoons of the balsmic reduction. Reserve the remaining for later use.
- Serve – and enjoy!
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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.
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Curls and carrots 
Now, why didn’t you have this recipe up when I had my green tomatoes? 🙂 Sounds fabulous! Guess I’ll have to wait for next year.
Hi, Angie. Well, you have enough recipes for green tomatoes that are FABULOUS. 🙂 Hehe. If you do make it, let me know your thoughts. Yes, sadly, green tomatoes are leaving us for the season. I appreciate your warm words and your visit. Thank you. Enjoy your night and happy cooking!
mmmmmm I ‘m on the way ,is still some left??very intrensting salad with roasted tomated,thank you for sharing Shanna!
Haha. Thank you, Massi. Sadly, this salad is long gone. We really love vegetables and fruits in this house – especially if they include balsamic and/or olive oil. I appreciate your warm comments and your visit. Thank you! Have a great night. 🙂
This dish looks complex, but I love how simple it actually is! Will keep this recipe in mind for the next time I have green tomatoes! Wish I had a neighbor that can drop off bags of tomatoes for me 😉
Ada, thank you so much for your lovely comments. I am glad that you checked out the recipe. I think this would be delicious with under-ripe or “not ideal” red tomatoes, as well. I appreciate the feedback. You are a dear. Have a great day! 🙂
Oh my gosh, I’m so trying this, Shanna!! Enjoy~ Barb
Thank you, Barb. I think that *almost* anything roasted in garlic oil and drizzled with a balsamic reduction is yummy. Hehe. Have a great day – and thank you for stopping by!
How lucky that you’re able to get green tomatoes. Wish I had some. This salad looks oh so delish Shanna!
Thank you, Lidia. I hope that you get your hands on some next year. I appreciate that you stopped by and left kind words about the recipe. Enjoy your day! 🙂
As you’ll soon see, I used my green tomatoes to make relish. I never thought to roast them. What a great idea! Considering how wonderful any vegetable tastes after roasting, it’s a no-brainer that green tomatoes would be great roasted, especially when later served in this salad. This is a great dish, Shanna. Now I’m wondering if I’ll be able to find any green tomatoes in Michigan this week. It’s worth a look. 🙂
Hi, John. Thank you for the complimentary words and enthusiasm. I hope that you are able to find some Green tomatoes during your trip to Michigan and you and Zia have a great time. 🙂 I pureed some the roasted green tomatoes and onion, along with lime and garlic, and put the smooth, green sauce on fish and yellow squash. The green tomato is definitely a fruit with a lot of potential. Be well and safe travels! 🙂
Frankly speaking, I have never roasted green tomatoes, and this recipe does sound very interesting and unique. It’s one of the “I would like to try recipes from your blog”. Thanks for sharing! I have bookmarked it!!!
Oh, I agree – roasting tomatoes, who knew? I tried it quite on a whim – and loved them – thought I’d share. Thank you for your encouragement! 🙂