I seems like ages ago when my husband and I tilled up a large area of grass in our backyard and transplanted our tiny seedlings into a barren patch of dirt. We tended to each little plant with love and waited all summer long to reap the fruits of our labor. Now, our garden is brimming with peppers, okra, cabbage, kale, cucumbers, herbs, and tomatoes.
Green tomatoes, that is. They are taking their sweet time in ripening; and, although I love nothing more than a ripe garden fresh tomato- a bit of impatience culinary nerve came over me.
In all the years I have grown tomatoes, I had never once considered eating the fruit before it ripened. So early yesterday morning, I decided I should create something delicious with my still green and crunchy tomatoes.
I knew I wanted to try a more unorthodox approach than simply frying them up, so I created these delicious turnovers.
Let me just state that I am extremely impressed with these things. In fact, my husband and I were both so enamored with the taste and texture, that we are already planning on making them again. Soon.
Like, maybe tonight.
The thinly sliced tomatoes and onions melded with the nutritional yeast and cumin inside the crispy pocket to create a treat that smells absolutely wonderful while baking in the oven.
And, they tasted so damned good.
Try them… if you’ve never eaten green tomatoes, this is a great intro recipe. Other fillings can be added or subbed in for the ingredients listed, but I really love the flavor of this exact recipe. Perfect for breakfast, lunch or dinner.
Now I wonder if my tomatoes will last long enough to ripen to red? At this point, I couldn’t care less.
