Stewed Green Tomatoes

Mtsvane Pamidori

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

This is a tasty and colorful way to consume late summer’s unripened crop of tomatoes.


  • 2 tablespoons olive oil
  • 1 pound green tomatoes, coarsely chopped
  • 1


In a skillet, heat the olive oil. Add the chopped tomatoes, onion, carrots, parsley, celery leaves, and the water. Cover the skillet and cook over low heat, stirring occasionally, for 30 minutes.

In a mortar with a pestle, pound the garlic with the salt until a paste is formed.

When the vegetables are tender, remove from the heat and stir in the garlic paste and pepper to taste.