Green Tomato Pasta Sauce

Green Tomato Pasta Sauce
Staff Writer
Green Tomato Pasta Sauce
Jane Bruce

Green Tomato Pasta Sauce

This is a delicious and light twist on a classic tomato pasta sauce. The green tomatoes add a tang and a freshness to the sauce, making it perfect for the last days of summer. Serve it with your favorite shape of pasta and enjoy!

Click here to see Green Tomatoes for Everyone.

4
Servings
91
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/8 Cup plus 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1/2 large yellow onion, sliced
  • 6 large green tomatoes, cut into thick slices
  • Salt and freshly ground black pepper, to taste
  • 10-12 leaves basil, torn
  • 1/4 Cup grated Parmesan
  • Cooked pasta, for serving

Directions

In a large pan, heat the 2 tablespoons of the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the onion and cook until translucent, about 7 minutes. Add the green tomatoes to the pan and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper, to taste. Add the basil to the tomato mixture and stir to combine. Remove from the heat.

Transfer the mixture to the bowl of a food processor and add the Parmesan. Pulse the mixture a few times, until it is blended but still chunky. Set food processor on low and stream in remaining olive oil. Blend until the sauce is the desired consistency.

Serve over pasta and enjoy! 

Nutritional Facts

Total Fat
9g
13%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Protein
3g
7%
Vitamin A, RAE
20µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
139mg
14%
Choline, total
3mg
1%
Folate, total
1µg
0%
Magnesium, Mg
5mg
2%
Phosphorus, P
91mg
13%
Selenium, Se
2µg
4%
Sodium, Na
191mg
13%
Water
6g
0%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.