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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.

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Unless you don’t use enough lemon. Be sure to really squish that lemon in there.

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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.

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Sautéed Green Tomato Salad

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  • 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.

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