[Here is the first of our six Green Tomato Contest finalists. We liked how Kerry adapted her original recipe - her recipe is after the jump. Voting on all six finalists will start Friday!] This is the first time I am entering a cooking contest but I couldn't pass it up! I used a combo of a recipe from an old cookbook and my own creation. I attached a picture of the ingredients before I decided to add extra things to it, so I apologize that you don't see the peppers, coconut milk, etc - I just got carried away! The green tomatoes are from our CSA, Clagett Farm. You can see a little more info about it on my site Classic Cookery.
Curried Green Tomatoes Adapted from the Boston Cooking School Cook Book, 1948 2 Tbs butter 2 Tbs minced onion 1 tsp curry powder 2 cups green tomatoes, chopped Salt and pepper Melt butter, add onion and cook slowly until yellow. Add curry powder and tomatoes and cook until heated thoroughly. Add salt and pepper to taste. Now here is where the recipe became mine... To the tomatoes I added: 5 cups or so of roasted peppers, mostly red but a couple small green, yellow and orange ones 2 cloves of roasted garlic, smashed 1 can of garbanzo beans Cayenne pepper Cumin Coriander I let this simmer a bit over medium-low heat, then added: 1 cup light coconut milk more seasoning to taste Using an immersion blender, I blended the soup until it was smooth but still had nice big pieces of pepper, tomatoes, and whole beans.
It turned out nice and would be really good with a little naan or even with some brown rice. I've made similar soup in the past but never with green tomatoes. The green tomatoes added a nice amount of tartness and surprising crunch. I imagine if you cooked the soup longer than I did (about 15 minutes) the flavors will blend more and the tomatoes might become softer. Kerry F.