Green Tomato Gratin

Y'all! Vegan MoFo was so fun this year. I took a few days off after the month long post-a-thon and now I'm back. You can expect a new recipe at least once a week until MoFo 2019.

During my blog break post-MoFo, my band played some out of town shows (which is why I missed the last few daily prompts). After driving through the night to get back to work the next day, we slept for a couple of days and 4 days later, we played another show this time in our home city (don't worry this totally ties into the recipe below but I hate long monologues before recipes so it's also a short story).  My friend Chance showed up at our recently rested home turf show with like 15 pounds of green tomatoes. This has got to be my fave time of year. It's that time of year when all my friends are pulling their gardens and don't know what to do with all those green delicious morsels.

I know what you're thinking: "just google it." Great idea but have you actually googled "green tomato recipes?" Well I have and the only thing that pops up is fried green tomatoes. Listen I love fried green tomatoes just as much as any other good Southerner but you can't eat that shit every day. So what do you do? Oh right google "green tomato recipes that aren't fried green tomatoes," yeah I fucking did that too. You wanna know what I got? A few chutney recipes, fried green tomatoes, and baked "fried" green tomatoes - different but the same.

Anyway, since I've got all these damn tomatoes, I'm going to share with y'all my actual recipes for using up those extra green tomatoes everyone seems to have this time of year but doesn't know what to do with it.

First off is this awesome gratin. My partner said it tastes like nachos in a bowl but he may have just been high. It does taste amazing tho and it's super easy.

Green Tomato Gratin

2lbs green tomatoes, thinly sliced
1 tsp raw cane sugar
salt and pepper, to taste
2 c soft breadcrumbs (I used 4 slices of sandwich sourdough)
1 c shredded vegan cheese (I used Smoked Gouda)
1 tbsp olive oil
  1. Preheat your oven to 400
  2. Arrange an overlapping layer of tomatoes in the bottom of your casserole dish. Sprinkle the tomatoes with about a third of the sugar, salt, and pepper. Top those 'maters with 1/3 of the breadcrumbs and then 1/3 of the cheese. 
  3. Continue layering 2 more times. When you get to the top layer put the cheese aside and leave the breadcrumbs as the topping. Drizzle that olive oil over the breadcrumbs. 
  4. Pop it in the oven for an hour. After the hour is over, top with the remaining cheese and bake until the cheese has melted. 
  5. EAT.

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Up next, Y'all I've still got 10+ pounds of green tomatoes so expect a shit ton more of green tomato recipes. 

ICYMI, this Roasted Broccoli and Radish Salad has grapes in it and it's super bomb. Try it. 

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,

Amber

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