This morning, the farmer’s market offered a surprise. There were a few late peaches out of Porter, and still a good many Jonathan apples fresh off the tree. However, I was especially happy to see a bowl of freshly ripened small tomatoes from the gentleman who opened Granny Had One in Guthrie years ago. He said, “I just picked them last night.” So, I bought three pounds, and went on my way…straight to my kitchen. Later, I gathered a few peppers and some okra from my own garden and had to cut back several large tomato vines as they were growing out across my lawn.
About 100 small green tomatoes got sacrificed in the process. Green tomatoes are actually quite versatile. I knew I could make a small batch of relish, quarter them and put them into a casserole, create another ratatouille with them, or…of course, fry them. But I wanted to create something simple to go with Sunday lunch or to eat while watching the football game. So, I decided to try roasting the two ripeness levels of tomatoes together, and creating an herb dip to go with them. I’m really glad I did, because the recipe worked very nicely.
The dish would stand alone for a vegetarian, serve as a great side to any center of the plate, or be a nice complement to a “dressed up” OR “dressed down” buffet. Prep time is 10 minutes. Cooking time is 25 minutes. And, the dip prep time is also ten minutes but can be made while the dish is cooking. Here we go! First, preheat your oven to 400 degrees Fahrenheit. Next… Continue reading Oklahoma Cooking: Roasted Red and Green Tomatoes With Fresh Herb Dip