Yield: 1 batch
|2 teaspoons||Coriander seed; crushed|
|3 \N||Garlic cloves; minced|
|1 medium||Onion; chopped|
|5 mediums||Green tomatoes; chopped|
|1 cup||Chicken broth preferably homemade|
|\N \N||Sprigs of basil, winter|
|1 tablespoon||Fresh basil; chopped|
|2 teaspoons||Winter savory; chopped|
|2 teaspoons||Fresh thyme; chopped|
|2 tablespoons||Italian parsley; chopped|
|1 teaspoon||Salt; or to taste|
|1 cup||Monterey Jack cheese shredded savory and thyme|
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 Cookoff" article in "The Herb Companion." Dec.
1992/Jan. 1993, Vol. 5, No. 2. Pp. 79-80. Posted by Cathy Harned.