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.
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.
Roasted Green Tomato Salad
A simple and healthy and nutritious Autumn preparation of the green tomatoes on your vines that won’t ripen…
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
- 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!
©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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