Cold Green Tomato Stew

Summer means lots of fresh ripe tomatoes for me here in South Carolina. I know there are peaches, corn, watermelon and all the other abundance… but tomato takes the priority. I love a juicy, real tasting tomato compared to what we can find during winter (that ones that taste like cardboard!).

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I do a lot with deep red or purple hued tomatoes, they show up at every meal including breakfast. However, I had always by-passed the green ones. Since green means unripe for me, I just did not know what I could do other than fried green tomatoes (and I never make them at home). Then I saw a green tomato stew recipe in the Turkish Cookbook and was convinced that there is more to these green ones.

greentomato2

Like most Turkish dishes, use what you have on hand as additions. Add more fresh herbs at the end, or add diced carrot for color. You can also add Cubanella or Anaheim peppers as it was used in the original recipe or try a different grain. I took my cues from the original recipe but the one below reflects what I had on hand at that day. I am going to try with some fresh dills and bulgur later on.

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I normally like to eat my stew type dishes with a big chunk of crusty bread. I made the Black Olive Spelt Bread from Angie’s site that day because I thought the bread covered with thyme, sumac, lemon zest and sesame seeds would be a perfect companion to this dish. And it was!

Enjoy your summer! Afiyet Olsun :)

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Cold Green Tomato Stew

  • 4 large green firm tomatoes (each cut in 6 wedges)
  • 1 large onion (sliced thinly in half moon)
  • 4 tablespoons of olive oil
  • 4 large cloves of garlic (peeled, whole)
  • 1 large or two medium ripe red tomatoes (grated)
  • 2 tablespoons rice (washed several times and drained)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

1. Heat olive oil in a deep pan, add onions and saute until they are translucent, about 5 minutes or so.

2. Add garlic, green tomato wedges, grated red tomato. Stir to combine. Cover tightly and cook on medium heat for 5-7 minutes.

3. Add rice. If there is not enough water in the pan, add several tablespoons. Add salt and pepper. Stir and cover tightly. Let it cook on low-medium heat. Check the water time to time to prevent rice or tomatoes from sticking to the bottom.

4. Serve hot, warm or cold with crusty bread.

8 Comments:

  1. by Terra
    10:17 pm
    Jul 14, 2013

    This looks so hearty and delicious! I love love all the tomatoes too, the Carolinas have amazing, gorgeous tomatoes:-) Beautiful, Hugs, Terra

  2. by Gokce
    3:04 am
    Jul 15, 2013

    Ilke,
    This looks so yummy and so summer-like.
    Your bread looks also delicious!
    xxx

  3. by Ozlem's Turkish Table
    7:15 am
    Jul 15, 2013

    Yummy Ilke, perfect zeytinyagli, vegetables cooked in olive oil for hot summers day, eline saglik : )

  4. by Angie@Angie's Recipes
    11:47 am
    Jul 15, 2013

    wow Your bread looks so good, way better than mine! Thanks, Ilke, for the shoutout.
    Now pass the cold tomato stew over, I am HUNGRY!

  5. by john@kitchenriffs
    12:23 pm
    Jul 17, 2013

    I often fry green tomatoes, but this looks better! Loads and loads of flavor – thanks so much for this recipe.

  6. by Shelley
    12:23 pm
    Jul 17, 2013

    Yay! Glad to see you’re back to blogging. I’m still struggling to get into the routine. Your green tomato stew looks delicious and that bread sounds divine! Beautiful pics, as always.

  7. by Susan
    6:46 pm
    Jul 17, 2013

    I am coaxing the tomatoes on my plants to ripen but now I know what I can do with green ones too! This sounds delicious. We love tomatoes also, especially those picked right in our back yard :)

  8. by Alex
    10:53 am
    Jul 28, 2013

    What a rich stew!

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