From Jason Gift Enevoldsen
- ~6-8 lbs green tomatoes, chopped in 1/4″-1/2″ cubes
- 2 medium shallots, chopped finely
- ~1 lb bacon (preferably smoked, dry-rubbed, thick-cut)
- Fresh cracked pepper
- Pasta of your choice-any shape, wheat-free, gluten-free or bean/rice noodles would all work.
This recipe is a great way to consume large numbers of green tomatoes. Most of the flavor comes from the tomatoes and the bacon, so flavorful bacon is a plus (e.g. heavily smoked, dry-rubbed bacon). The idea is to cook the shallots and tomatoes hard enough that they start to carmelize a bit – that slight sweetness combined with the bacon fat balances the acidity of the green tomatoes. Sometimes I’ll skip the thyme if the tomatoes are particularly fragrant varieties (e.g. black krim). The amounts above are all my best guess – I never measure anything for this recipe since it’s always to use up leftover tomatoes that just won’t ripen.
- Cut the bacon into small pieces and fry it in a large pan
- Remove the bacon pieces, keep the fat in the pan (if it was very fatty bacon, you may want to drain off some of the fat)
- Over medium heat, add shallots and fry them until lightly brown on the edges
- Turn heat up to high, add tomatoes
- Add a touch of pepper (maybe 1/4tsp at most), a sprinkle of thyme (again, not much – perhaps also 1/4tsp at most)
- Stir nearly constantly to keep the tomatoes from sticking to the bottom of the pan, keep frying until the liquid between the tomato pieces thickens up and some of the tomatoes start to turn light brown on the edges
- Add the bacon pieces back in.
- Serve over noodles.
To lower fat content (if not a fan of bacon fat), either cook the bacon and substitute olive oil for the bacon fat, or skip the bacon altogether and just use olive oil.
This and Green Tomato Bacon Sauce  are similar but different.