Remember my green tomatoes?
You guys were so nice to send me a multitude of not-fried-green-tomato recipes. My grandma even relayed a recipe to my aunt who texted it to me. Green tomato texts from my ninety-one year old grandma!
…and here’s the disappointing thing. I didn’t use any of them.
I did what I do with all my vegetables. (oh wait, tomatoes are a fruit. Let’s just pretend they are vegetables for the sake of this paragraph) I covered them in olive oil, salt, pepper, lemon, and parmesan cheese. You can’t lose.
Unless you don’t use enough lemon. Be sure to really squish that lemon in there.
Then take a bite of the lemon and make your right eye twitch.
Then squeeze a little more on the tomatoes, sprinkle a little more cheese on that sautéed fruit (we’re back to tomatoes being fruit) and dig the heck in.
This is the first time I’ve ever loved a plate of tomatoes.
Sautéed Green Tomato Salad
- 4-5 medium green tomatoes, diced
- 2-3 green onions
- 2 T olive oil
- a big pinch of salt and pepper
- 1 – 2 T agave (or brown sugar)
- juice of half a lemon
- a handful of grated parmesan cheese
Heat a large skillet over medium-high heat. Add the tomatoes, onions, olive oil, and salt/pepper and sauté until tomatoes are soft and starting to brown.
Add the agave (I skipped this the first time I made it and those ‘maters were BITTER), lemon, and parmesan cheese and serve warm.