Green Tomato Dish with Olive Oil
Portion: 
Preparation: 
( 17 oy 4,29/5)
Hello Dear Friends,
When I saw pickled green tomatoes in the market this week, I was happy. I wouldn't be exaggerating if I said that the recipes I've been waiting to try were made cee ee from the hiding place :)
I think very few people taste green tomatoes raw. It is rare that they take a voluntary bite, perhaps because we are not quite sure whether they are bitter or sour or sweet because they look raw. In fact, it has a unique flavor and when you try to describe it, it resembles a little green but not very sweet plum.
With just vinegar and salt pickle pressure I don't think you've lost your right a little bit. For this reason, I first prepared green tomatoes with olive oil. After that, I'm thinking of trying the famous movie he named “Fried Green Tomatoes” and the creamy green tomato soup that excited me from the moment I thought of it.
As with any olive oil, the key point in this recipe is sugar and resting. After tasting the tomato, I recommend adding some sugar according to your taste during the cooking phase. Afterwards, you should rest it to absorb its flavor.
Finally, fresh mint adds the perfect movement and freshness to the dish. Of course, you should not add too much so that it does not suppress the flavor of the food.
Love…
Ingredients for the Recipe for Green Tomatoes with Olive Oil
- 750 g green tomatoes
- 2 medium onion
- 2 large cloves of garlic
- half a teaspoon of olive oil
- half a cup of rice
- 1 tablespoons of granulated sugar
- salt
- 1,5 water glass of water
- 1 tablespoons chopped fresh mint
- 1 tablespoon chopped dill
How to Make a Green Tomato Meal with Olive Oil Recipe?
- Wash the tomatoes and cut off the stems. Divide it lengthwise into 2 or 4 parts, depending on their size.
- Chop the onions and garlic for food and put them in the pot. Add olive oil and salt and fry on medium heat until golden brown.
- Put the green tomatoes, rice and sugar in the saucepan and mix. Add water and mix once more and cook on low heat with the lid closed until the tomatoes soften and the rice swells.
- When the bottom of the stove is turned off, add the chopped dill and mint to the dish and mix.
- Serve the dish, which you have rested for 1 hour, at room temperature or cold.
My late mother used to make it a lot, plain with yoghurt, in any form, bulgur, rice, whatever you have at home. It's a great flavor. I still make it, kids love it. Of course, in a while
We make yogurt with garlic, like a recipe for spinach with yogurt.
If you cook this dish with a little bulgur instead of rice, you will see that it is even more delicious.
I forgot to write, the name of this dish is "tomato stew"..
Well done, you reminded me of my father's house. There was a Rumelian helper in our kitchen, he would cook delicious meals. He used to say that this dish was a Rumelian dish, as I remember it, he would chop the onions like piyaz onion, add the garlic cloves and put it raw as soon as it was roasted, and add a red tomato.