Walter Knoll Florist

Walter Knoll Florist

Posted by wkf on September 7, 2009 Uncategorized

End of the Season Garden Recipes

Here are a couple recipes I came up with to use some of the green and red tomatoes I have since cutting down my plants!

Arrabiatta Sauce or Soup

2 tbl butter
1 large fresh clove garlic, thinly sliced (I used Japanese garlic – kinda hot)
½ tsp red pepper flakes
½ small onion, diced fine
4 fresh poblano peppers – seeded & cut into 1 inch chunks
½ large fresh red pepper, cut into 1 inch chunks
1 small fresh cayenne pepper, sliced thinly
5 to 6 cups quartered fresh red tomatoes (I used mix of Big Boy & Roma)
½ tsp pure orange extract (or some grated orange rind)
1 tbl sugar
Salt & pepper to taste
1 pinch habanero chile powder
3 stems with leaves fresh basil
Drizzle of olive oil
1 28 oz can crushed, peeled tomatoes

Melt butter in large skillet, add all the remaining ingredients and cook over medium heat until the fresh peppers are tender – about 20 minutes.

Add the can of tomatoes and cook 10 minutes longer.

Always, always have a can of these crushed tomatoes in the cupboard.

Always, always have a can of these crushed tomatoes in the cupboard.

Ready for the blender

Ready for the blender

Puree in batches in blender then put through sieve.

This crazy seive thingy was Grandma's

This crazy sieve thingy was Grandma's

Cook ribbed penne pasta to al dente and add to sauce and cook for a minute or so longer to give the pasta a chance to absorb the sauce and serve with freshly grated Parmegiano Reggiano. Delish

Alternately you could add a little cream to this sauce and heat through and eat as the best tomato soup you ever tasted – serve with some salty crackers.

Soup sprinkied with a bit of basil chiffonade

Soup sprinkied with a bit of basil chiffonade

And here is a great green tomato recipe!


Green Tomato Chocolate Walnut Cake

¾ cup butter (room temp)
2 cups sugar
3 eggs

2 cups finely diced green tomatoes (drained)
1 cup chopped toasted walnuts (measure after chopping)
2 tsp pure orange extract
2 tsp pure vanilla extract

2-1/2 cups flour
½ cup dark cocoa powder
1 tsp cinnamon
½ tsp espresso powder
2-1/2 tsp baking soda
1 tsp salt

½ cup milk

Preheat oven to 350F. Grease and flour 2 loaf pans or a 10” tube pan.

Cream butter and sugar until smooth, add eggs then stir in drained tomatoes, walnuts, and extracts.

In a separate bowl combine dry ingredients with a whisk. Alternately add to the wet mixture with the milk. Divide evenly into the prepared loaf pans and bake approx 50 to 60 minutes rotating pans halfway thru cooking time. Cool in the pans for 1 hour, then turn out onto cooling rack.

Slice and eat with a dollop of sweetened whipped cream or add frosting if you like. Me? I’m not so fond of frosting – but I sure like sweetened whipped cream! Especially on this not-too-sweet cake.