Pickled green tomatoes – Italians across the country spend a better part of late summer processing blood red tomatoes into jars of sauce to last all winter long. If you’re one of many that take pride in tomatoes grown in your backyard, you also know the pain of facing a pile of leftover green tomatoes. While some may eventually turn red, some small towns in Calabria have a unique way of preserving green tomatoes. This recipe comes from Santino’s parents who immigrated here over 45 years ago from Parenti in the province of Cosenza and knew just how to use every part of the garden to its fullest. This is generally made at the end of summer when the tomato season is coming to an end. In Australia however, it is possible to source these green tomatoes most of the year. Made at Cipri Italian. 300g