A spicy way to use end-of-season tomatoes
Throughout much of the US, we backyard veggie gardeners are mourning the end of growing season—and remembering the fresh, ripe tomatoes of summer.
We’re also faced with a culinary dilemma: What to do with all those green tomatoes that are still on the vines? They won’t have time to ripen, but we need to pick them before the first frost.
Green tomatoes may not be as alluring as their ripe alter egos, but they have tart, bright flavor. Which makes them exquisite when combined with spicy curry.
And cooking them takes just a few minutes. So you can have curry in a hurry.