Savory Green Tomato and Red Pepper Sauce
Firm green tomatoes, sweet red bell pepper, onion, and garlic simmer into a bright, chunky sauce with gentle chile warmth and a splash of white wine vinegar. It is a fresh, versatile way to enjoy end-of-season tomatoes with chicken, fish, pork, grains, or roasted vegetables.
Makes: Approximately 2 cups | Serves: 4 | Prep Time: 20 minutes | Cook Time: 25–30 minutes | Total Time: Approximately 50 minutes
Why You’ll Love This Recipe
It transforms firm, unripe tomatoes into a flavorful seasonal sauce.
Sweet red pepper balances the green tomatoes’ natural tartness.
Garlic and salt-free chili powder provide savory depth and gentle warmth.
Its chunky texture preserves the vegetables’ color and character.
It can be made ahead and freezes well.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
1 medium red bell pepper, seeded and finely diced
3 garlic cloves, minced
1 teaspoon salt-free chili powder
1½ pounds firm green tomatoes, cored and cut into ½-inch pieces
¼ teaspoon freshly ground black pepper
2 tablespoons water, plus more if needed
1½ tablespoons white wine vinegar, plus more to taste
1 teaspoon honey or granulated sugar, optional
2 tablespoons chopped fresh flat-leaf parsley
Instructions
1. Cook the Onion and Pepper
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the onion and red bell pepper. Cook for 7–9 minutes, stirring occasionally, until softened.
Add the garlic and chili powder and cook for 30 seconds, stirring constantly.
2. Simmer the Green Tomatoes
Add the green tomatoes, black pepper, and 2 tablespoons of water. Stir to combine and bring to a gentle simmer.
Reduce the heat to medium-low, cover, and cook for 10 minutes.
Remove the lid and continue cooking for 5–8 minutes, stirring occasionally, until the tomatoes are tender but still retain some texture. Add another tablespoon of water if the skillet becomes dry.
3. Finish the Sauce
Stir in the white wine vinegar and cook uncovered for 1 minute.
Taste the sauce. If the tomatoes are exceptionally tart, stir in the optional honey or sugar, beginning with ½ teaspoon and adding only as much as needed.
Remove from the heat and stir in the parsley. Add another small splash of vinegar or a pinch of black pepper, if desired.
4. Serve
Serve the sauce warm over grilled, roasted, or pan-seared chicken, mild white fish, or pork.
It may also be spooned over grains, roasted vegetables, or toasted bread.
Cook’s Notes
Use firm, fully unripe green tomatoes—not ripe tomato varieties that remain green when mature.
Green tomatoes vary in tartness, so taste the finished sauce before adding honey or sugar.
Keep the sauce chunky, or lightly crush some of the softened tomatoes for a finer texture.
Check the chili-powder label carefully and choose a salt-free blend.
Make Ahead
Prepare the sauce up to 3 days ahead and refrigerate it in an airtight container. Reheat gently over medium-low heat, adding a splash of water if it has thickened.
Storage
Refrigerate the cooled sauce in an airtight container for up to 4 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
Complete the Meal
Spoon this savory green tomato sauce over grilled chicken, mild white fish, or pork, and serve it with Golden Couscous Salad with Roasted Carrots or Basic Brown Rice for an easy seasonal dinner.