a busy domestic blog of knitting, sewing and all kinds of needlecrafts, cooking my garden produce and preserving it

Thursday, 15 October 2009

using what you've got -green tomatoes and pasta

have been clearing out tomato plants at my parents and came home with nearly 4lb of green tomatoes. MOST of these have been turned into chutney but i was checking out other things to do with under-ripe tomatoes and thought I would try cooking them in some way for lunch. the problem with the recipes I found was that they seemed to finish with the addition of lots of double cream - this isn't something I wanted to do as I was looking for something low-fat. So this is what I came up with; put a slug of olive oil in a saucepan, add 8oz chopped green tomatoes and let them start to sweat. add a small chopped up onion and a crushed clove of garlic. while these are cooking put sufficient pasta in a separate pan and cook (ours was intended as lunch so only 4oz dry pasta for 2; adjust the amount to suit). cook the tomatoes for about 5 mins, they'll lose their bright green colour and turn khaki, then add a couple of slices of ham, either chopped up or cut into ribbons, and continue cooking till the pasta is nearly ready. drain the pasta and return to its pan. add the tomato mix to it and stir in 3 to 4 tablespoons of low-fat cheese spread. stir everything together and allow the cheese to melt slightly and coat the pasta.

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