Green toma­toes have been tak­ing vegan food blogs by storm. I have to admit, I’d never had them before either. When a friend recent gifted me with a bounty from her gar­den, I decided it was my turn to try my hand at them.

Since clean­ing up my food act in the past few years, my tol­er­ance for any­thing fried has greatly low­ered, so I decided to employ my infre­quently used friend, the broiler.

green toms1

You know, I spent most of my life think­ing that green toma­toes were some spe­cial kind of tomato, not real­iz­ing they are reg­u­lar old toma­toes, but not red. Oops. Look at how pretty they are! I’m always a sucker for any­thing green.


Man can­not live on green toma­toes alone, so I had some quinoa going in the rice cooker and sauteed some onion, gar­lic, basil, yel­low squash, black beans and sweet corn. When the quinoa was done, I tossed them together.

green tom2

I driz­zled the toma­toes with some bal­samic vine­gar and olive oil and then topped them with some bread crumbs mixed with fresh oregano, sea salt and a hint of nutri­tional yeast before pop­ping them under the broiler. Les­son learned = less is more. If you go this route, broil on low, not high, unless you want to scare your cats half to death when the smoke alarm goes off.

From the left­over ingre­di­ents in the pizza rolls, I didn’t want to waste them, so a pizza was in order. This is my inner bach­e­lor com­ing out, but I LOVE pizza. In a big way. I’ll eat froo froo piz­zas, but I really just like the clas­sic pie, with my favorite vegan twist– tofu ricotta.


Ready and wait­ing for the pizza stone, a visual tes­ti­mo­nial to the fact that I can never get my Trader Joe’s pizza dough to roll out very well. Oh well, an oval pizza still tastes the same. Thick tomato sauce, Teese, ricotta, Yves pep­per­oni, mush­rooms and kala­mata olives. So sim­ple, noth­ing crazy to it, but it’s my ver­sion of heaven.


Beau­ti­fully browned and wait­ing to be paired with some car­bon­ated bev­er­age. It almost brings a tear to my eye. We don’t eat pizza often because nei­ther Jim nor I can be trusted to hold back from stuff­ing our­selves sense­less and then we both end up sit­ting on the couch, bloated with a pizza hang­over and feel­ing deliri­ous with a strange sense of regret and delight. But it’s just so good!


8 Responses to in the land of noms…

  1. Jojo says:

    I’ve never seen a green tomato in real life. That pizza looks amaz­ing! I don’t know why I’ve never tried mak­ing one with tofu ricotta before, I’ll be giv­ing it a try soon.

  2. jessy says:

    awe­some­sauce on finally get­ting to enjoy some green toma­toes! i can’t get enough of them. i love fried yum­mies, but my stom­ach does not — so we saute ours after coat­ing them in corn­meal ‘n brown rice flour (using just a lit­tle olive oil cook­ing spray). i never thought to make them with a lit­tle bal­samic vine­gar — totally gonna have to give that a whirl. i love the addi­tion of nooch, too. mmm­m­m­m­m­m­m­m­m­m­m­m­mmm! and while i’m mmmmmmm-ing, your pizza = the best. i think i could eat pizza every damn day. dan & i haven’t made your tofu ricotta in a while & i’m think­ing it’s about time we did again!

  3. Josiane says:

    I have yet to try mak­ing tofu ricotta, but I can feel I will do it soon — it must be great on pizza!

  4. Courtney says:

    Brilliant–thank you so much! I can’t han­dle fried foods any­more either, and even sautee­ing them makes them too greasy for me to stom­ach. But the broiler…why didn’t I think of that?! Perfect!


  5. Vaala says:

    That pizza looks divine…making my stom­ach rumble!

    I’ve never had green toma­toes either…they don’t make it to the shops until they’re ripe and red round here.

  6. Sandy says:

    Looks so good! Maybe you should call your blog PHEN-nom-nom-enal!