As the warm summer days slowly transform to cool autumn nights, we must accept mother nature’s changing bounty. My husband and I make so much fresh salsa when tomatoes are at their peak of ripeness, but now we get creative by roasting the green tomatoes that will not be able to ripen on the vine; capturing their tangy sweetness and blending them with a few simple ingredients.
2 pounds of green tomatoes, cut into ¼ in. thick slices
1 small onion, chopped
1-2 cloves of garlic, minced
1 hot pepper (optional: I used a poblano)
½ a lime, juiced
Preheat the oven to 400 degrees.
Lay the green tomatoes, chopped onion, and optional hot pepper on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes or until everything is soft. Allow to cool slightly, then blend everything in the blender. If you do not have a blender, you can just allow everything to cool completely and finely dice the roasted tomato/onion/pepper mixture and then add the garlic and lime juice. Season with salt and pepper to taste.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography
