Green Tomatoes Recipe

Prepare and salt

Wash the green tomatoes and cut into 1/2- to 3/4-inch chunks. Place chunks in a bowl, sprinkle with 1 tsp kosher salt, toss gently, and let sit 15 minutes to draw out excess moisture.

Rinse and dry

After 15 minutes, gently rinse the tomato chunks under cold water to remove excess salt, then pat dry with paper towels.

Sweat aromatics

In a medium saucepan, heat 1 tbsp olive oil and 2 tbsp butter over medium heat until butter melts. Add 1 cup diced yellow onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant.

Build the broth

Add 4 cups vegetable (or chicken) broth to the saucepan. Stir in 2 tbsp fresh thyme sprigs, 1 bay leaf, 1 tbsp apple cider vinegar, 1 tsp sugar, and 1 tsp freshly ground black pepper. Bring to a gentle simmer over medium-high heat.

Poach the tomatoes

Carefully add the drained and dried tomato chunks to the simmering broth in a single layer if possible. Reduce heat to maintain a gentle simmer and cook until the tomatoes are tender but still hold their shape, about 8–10 minutes. Gently stir once or twice during cooking to ensure even poaching.

Finish broth

Taste the broth and adjust seasoning with additional salt if needed. Remove and discard the thyme sprigs and bay leaf.

Ladle the tomato chunks into shallow bowls and spoon hot broth over them. Sprinkle each serving with 2 tsp chopped fresh parsley and, if desired, a few drops of hot sauce for brightness. Serve immediately.