Green Tomatoes As Cream Spread or Jam or Seasoning

preparation

1. Wash the tomatoes and cut them into large pieces. Place a saucepan with olive oil filled in to cover the ground on the stove. Set the stove to three quarters of the heat. Put the tomatoes in the pot.
2. Grate the garlic with a pinch of salt to cream and then mix in the chilli in microfine pieces. Add to the tomatoes. Now stir in the tomato paste and use everything with a cup of water. Stir well and put the lid on. Let it simmer for 15 minutes. Stir in between times.
3. After the pre-cooking time has elapsed, add the remaining ingredients. Bring to the boil once and then turn off the stove. With the lid closed, let it steep for another 10 minutes and then pour into a blender.

the FINISH

1. Now add the appropriate ingredients to the cooked tomatoes and puree everything to a fine cream. Finally, add the olive oil and the vemouth.
2. Fill into portion glasses with screw caps (either boiled or dishwasher cleaned). Put a few lime zest in the bottom and pour in the cream. Finally, apply a splash of olive oil and then seal. After cooling down completely, place in the refrigerator.
3. This cream tastes wonderful with fresh baguette. As a meat finisher for pan-fried or to round off darker sauces. Regarding the shelf life, I can say the following – unopened at least 2 weeks refrigerated or as a second option – vaccinated frozen for at least 1/2 year. So if you still have unripe tomatoes in your garden like me, you can use the cream.

Are green tomatoes poisonous ????

1. This question is sure to be asked by many readers – the answer is !!! Green tomatoes contain around 9 to 32 milligrams of solanine per 100 grams. Ergo, in the case of the highest concentration of the alkaloid, you would have to eat approx. 600-650 grams of unripe tomatoes raw in order to cause or notice the first strong symptoms of intoxication …… Since the solanine tastes very, very bitter, however it is very unlikely that one would ingest or intentionally ingest such an amount. Semi-ripe tomatoes, i.e. tomatoes that are about to ripen, only contain 2 milligrams of solanine per 100 grams of tomatoes. So you would have to eat 10 kilograms of raw tomatoes for it to be dangerous. As a precaution, however, children or weakened people should perhaps rather avoid this spicy cream. Perhaps you should only put the recipe into practice if it fits your own cooking culture. I consistently use the cream for seasoning !!!

Bon appetit and culinary greetings your Biggi ♥