This is a great recipe to make from Community Garden produce, but if don’t have them to hand, shop bought works fine and you can replace the fresh tomatoes with a tin of chopped tomatoes. The Tomatillos are trickier to find, but you can make the sauce without them- it just tastes better if you add them! you can also replace tomatillos with green tomatoes. We’ll grow them in the poly tunnel again next year, look out for them at the end of summer.
Under the papery lantern the tomatillo looks like a small green tomato with a slightly sticky skin, I’ve not met anyone who eats them raw without adding something to them. They are a traditional ingredient of a mexican Salsa Verde, and taste great when cooked with tomatoes.
Tomatoes (as much as you can spare- up to 1 kg) if fresh you can remove the skins by submerging in boiling water for a few minutes before peeling- they should come off easily
Tomatillos, a good handful, remove the outer papery lanterns and rinse, they will still feel sticky- that’s ok!
an onion (any colour)
a couple of cloves of garlic
a courgette or two
herbs to taste (eg oregano, thyme, sage)
slice and cook the onion and garlic for a couple of minutes, add courgette, and cook for another few minutes then add all the rest of the ingredients,
Bring to the boil then simmer until everything is cooked, blend and use as a sauce for pasta, you can also leave it to cook for longer to thicken and use as a pizza sauce.