Love Your Green Tomatoes     

OK.  The Pacific Northwest did not have a spring -- not much of a summer either.  But I am not going to  be green with envy over those who have bushels of red tomatoes.

Nope, I'm singing the old Crosby Stills and Nash song "Love the One You're With."  And this fall, well, that would be GREEN tomatoes. Sure we have a bowl of red tomatoes.  But the green team has the red outnumbered and frankly, green tomatoes do not make me say "BLT."

But they are good eating.  However, it takes a bit of effort to find the right recipes. Fried green tomatoes always come to mind.  But I have a hard time getting my head around that preparation.  I like to think of my veggies as the virtuous part the the meal. You know, healthy, low cal.  When I see a tomato slice all dressed out in a fried coating, I want to say, "What's a nice girl like you doing in that?"

So you can imagine my thrill when I came across this gem of a recipe.  It allows the green tomatoes to play a staring role that shows off their savory flavor and firm texture.  And you know what else? It's virtuously healthy and low cal.

Green Tomato Soup

Ingredients

Olive oil for sauteing
1/2 cup chopped proscuitto or good quality ham
1 1/2 cup green onions
2-3 cloves minced garlic
1 bay leaf
2 pounds chopped green tomatoes
1 cup chicken broth (or substitute vegetable broth)
2 cups water
salt and pepper to taste
sour cream, creme fraiche or yogurt as a garnish

Preparation

Heat some oil in a heavy saucepan and saute the ham until it's slightly browned. Add the onion, garlic and bay leaf and cook until the onions are golden.  Add tomatoes, broth, a little salt and pepper and water and simmer until the tomatoes are tender, about 15 minutes.  Do not let the mixture boil dry or it may burn. Adjust the seasonings and serve with a dollop of cream or yogurt.