Spaghetti With Green Tomato Sauce
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Matt Taylor-Gross
“Ripeness is usually everything when it comes to choosing tomatoes. Each summer, though, I keep an eye out for firm, unripe green specimens to make one of my favorite tart pasta sauces. Even when cooked, green tomatoes have punch and brightness, and they retain a slight crunch, which gives texture to tender noodles and clings to crusty bread. Simmering them briefly tames their puckery acidity a bit, but you could also leave green tomato sauce raw, instead tossing it with hot pa
“Ripeness is usually everything when it comes to choosing tomatoes. Each summer, though, I keep an eye out for firm, unripe green specimens to make one of my favorite tart pasta sauces. Even when cooked, green tomatoes have punch and brightness, and they retain a slight crunch, which gives texture to tender noodles and clings to crusty bread. Simmering them briefly tames their puckery acidity a bit, but you could also leave green tomato sauce raw, instead tossing it with hot pa
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