From Jesse Cool

The first way I ever ate green tomatoes was my Dad’s way, straight off the barbeque, smoky and succulent. Dad had an organic garden, and his tomatoes were the prize. We ate green tomatoes at both the beginning and the end of the season. To this day, though I love the crusty fried version, my favorite is hot off the grill.

4 large green tomatoes, sliced into 1/2 inch-thick slices
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh oregano
Salt
Freshly ground black pepper

Lightly oil the grill rack. Preheat the grill.

Place the tomatoes in a large bowl. Add the oil, garlic, and oregano. Toss the tomatoes to thoroughly coat. Place the tomatoes on the grill and season each side generously with salt and pepper.

Cook, turning, for 5 minutes, or until the tomatoes are tender.

Makes 4 servings.

Kitchen Tips
This is a perfect way to use those tomatoes that never quite ripened. When green tomatoes are picked very firm, they will keep in the refrigerator in your vegetable bin for a few weeks. While you have the grill hot, make extra tomatoes and refrigerate for later use. They’re great in scrambled eggs, on sandwiches, or as a side dish for grilled meats or poultry.
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Jesse Cool is author of Your Organic Kitchen and lives in Menlo Park, California.
Jesse’s current book is The Really, Truly, Honest-to-Goodness One-Pot Cookbook.
Photo by Lisa Koenig
New edition of Your Organic Kitchen available soon
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