Evergreen Spaghetti

Recipe Ingredients

1 tablespoon	15ml	Oil
2 tablespoons	30ml	Butter
2 teaspoons	10ml	Coriander seed - crushed
3		Garlic cloves - minced
1		Onion - chopped (medium)
5		Green tomatoes - chopped (medium)
1 cup	237ml	Chicken broth - - preferably homemade
1 tablespoon	15ml	Fresh basil - chopped
2 teaspoons	10ml	Winter savory - chopped
2 teaspoons	10ml	Fresh thyme - chopped
2 tablespoons	30ml	Italian parsley - chopped
1 teaspoon	5ml	Salt - or to taste
1		Sugar
1 cup	146g / 5.1oz	Monterey Jack cheese - - shredded
		Garnish
1 section		Basil - winter
		Savory and thyme

Recipe Instructions

Saute coriander in oil and butter in large saucepan until fragrant. Add garlic and onion. Cover pot and soften vegetables over low heat for a few minutes. Add green tomatoes and saute a few minutes longer, until slightly softened. Add broth, herbs, salt and sugar. Cover and simmer about 45 minutes, until tomatoes are completely soft.

Process sauce in blender or food processor until smooth. Return to pan, heat to just below boiling, add cheese, and stir until cheese is melted and sauce is thick and smooth. Serve over spaghetti and garnish with fresh herb sprigs.

The editors wrote: "Face it: some years, for some of us, the tomatoes never ripen. What to do? Eat them anyway. The coriander, sugar and bland cheese balance the tartness of...green tomatoes in this brave recipe." Recipe from Joan Saunders of Calgary, Alberta, Canada in "Great Spaghetti Sauce Cook-off" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pp. 79-80..

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.