When we visited Johnson’s Backyard Garden last week, we came home with a whole lotta green tomatoes. I’m thinking, around ten pounds of them? So what’d we do? Well, der, obviously we made fried green tomatoes. Several times. For a few meals actually. They’re, like, super-duper good.
Ugh. But they’re also frrriii-eddd which means I can’t eat them every day for every meal like I want to or else I’ll DIE. So I hadda come up with some other good things to do with them. I thought: I know! I’ll bake them! And whaddaya know, they turned out pretty good. Here’s what I did. I ate them plain, but next time I think I’ll sprinkle some grated parmesan and breadcrumbs inside the tomato caves before baking them.
This is about the size of a tennis ball
I scooped some guts out
And poked garlic into where the guts was
Salt'n'Peppa made an appearance with Olive Oyl
I know it don't look like much, but it tastes fine
- 2 green tomatoes, about the size of a tennis ball
- 1 large clove garlic
- 1 teaspoon olive oil, divided
- Salt and pepper
- Cut the tops off the tomatoes, about ¼ inch. Use a melon baller or spoon to carve out a hole in the top about the size of a large marble.
- Peel the garlic clove and cut into 8 long spears.
- Use a paring knife or chopstick to poke 4 holes around the edges of each tomato cavity and put 4 spears of garlic in each.
- Sprinkle with salt and pepper and pour ½ teaspoon of olive oil in each.
- Place tomatoes in a ramekin and cover with foil.
- Bake at 350 F for 1 hour (or microwave, uncovered, for 10 minutes)
I think these might also be great with some vinaigrette or pesto drizzled on after baking.
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