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  Recipe Home » Cheese » Evergreen Spaghetti
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  Evergreen Spaghetti
  Category: Cheese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:
1 tbsp Oil
2 tbsp Butter
2 tsp Coriander seed, crushed
3 Garlic cloves, minced
1 medium Onion, chopped
5 medium Green tomatoes, chopped
1 cup Chicken broth - preferably homemade
1 tbsp Fresh basil, chopped
2 tsp Winter savory, chopped
2 tsp Fresh thyme, chopped
2 tbsp Italian parsley, chopped
1 tsp Salt, or to taste
1 pinch Sugar
1 cup Monterey Jack cheese - shredded

MMMMMGARNISH

Sprigs of basil, winter - savory and thyme
Instructions:
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.
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