This recipe appeared on the great website www.simpleitalty.com just the day before Ed deposited this abbodanza of beautiful green tomatoes in the kitchen. Thank you Simple Italy!
The recipe was taken from a cookbook by Miriam Rubin entitled TOMATOES: A Savor the South cookbook. The intro tells how the recipe traveled to the author of the website from a colleague, who received it from her neighbor, who is a native of the tiny town of Opi in the Abruzzo region of Italy. Most of the best Italian recipes are shared, I believe.
And speaking of sharing, I must say one of the pleasures of making this recipe was having some amazing garlic to use, given to us by a friend and grade school classmate of Ed’s, Carolyn Stanelun Egan. Thank you Carolyn; this garlic is so fragrant I came very close to licking my fingers after chopping! A large ridged pasta, like rigatoni, works well to catch the slightly tart, chunky sauce. Use lots of freshly grated Parmesan. This sauce freezes well. Ingredients:
1/2 cup olive oil 6-8 large garlic cloves, minced (about 1/4 cup) 2 tender medium celery stalks, chopped (about 3/4 cup) 1/2 teaspoon crushed red pepper flakes, or more to taste 5-6 medium green tomatoes (2 pounds), cored and coarsely chopped (about 5 cups) 1/2 cup chopped flat-leaf parsley 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch of baking soda
1. Put the olive oil and garlic in a large, heavy, deep skillet over medium heat. Cook, stirring, until fragrant, about 3 minutes. Add the celery and crushed red pepper and cook, stirring often, until tender, about 5 minutes. Add the green tomatoes, parsley, salt, and black pepper. Stir well and bring to a boil. Stir in the baking soda.
2. Reduce the heat to low, cover, and simmer, stirring occasionally and crushing the tomatoes with a potato masher, until they are very tender, about 25 minutes. For a thicker sauce, remove the cover and simmer about 5 minutes more. Taste for seasoning.
3. Toss with 1 1/2 pounds cooked drained pasta. Garnish with grated Parmesan and additional crushed red pepper flakes, if desired.