Description

INGREDIENTS:
Green tomatoes, vegetable oil, garlic, chilli, salt

USE BY / STORAGE:
They will keep in the refrigerator for up to 12 months.
Once opened, they should be consumed within a month.

SERVING SUGGESTIONS:
In sandwiches, with cold meats or cheese platters.

STORY:
Italians across the country spend a better part of late summer processing
blood red tomatoes into jars of sauce to last all winter long. If you’re one of
many that take pride in tomatoes grown in your backyard, you also know
the pain of facing a pile of leftover green tomatoes. While some may
eventually turn red, some small towns in Calabria have a unique way of
preserving green tomatoes. This recipe comes from Santino’s parents who
immigrated here over 45 years ago from Parenti in the province of
Cosenza and knew just how to use every part of the garden to its fullest.

This is generally made at the end of summer when the tomato season is
coming to an end. In Australia however, it is possible to source these green
tomatoes most of the year.