I have always dreamed of having a garden, but this is the first year that I have actually be able to do it. When I imagined the garden that I would have, I knew it would, without question, have tomato plants. I envisioned perfect sun-ripened juicy red tomatoes. Apparently I envisioned myself living in a place where tomatoes actually turn red, because from my experience this year, and from what friends have told me, that does not happen in Seattle. But that’s ok, because green tomatoes are delicious.
I have had a love for green tomatoes since I first saw the movie Fried Green Tomatoes as a kid. I’ve fried them, put them in sandwiches, made sandwiches out of them but I had never made a relish out of them. Until now. I have had green tomato relish at a couple restaurants around town and really fell in love with it. The green tomatoes are perfectly tart and in my version, crushed red peppers make things a bit spicy. And while it does take some time to cook down on the stove, it could not be easier to make. Try it on some sausages or burgers at your upcoming Labor Day BBQ.
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.