Comments on: Green Tomato Beef Roast – $5 Dinner Challenge

By: Tammy

Tammy — Sat, 22 Oct 2011 07:32:27 +0000

It smells great! I love your recipes. You have inspired me to try my own hand at lowering my budget. However; this recipe was sounded so good that I didn’t care that the beef was over five dollars. $2.99 a pound. Great use for all those green tomatoes I picked after the frost.

By: Jami

Jami — Wed, 22 Jul 2009 15:53:09 +0000

I love how fresh and wholesome this is. You are daring to use that green tomato- kudos!

By: Erin

Erin — Tue, 21 Jul 2009 22:12:47 +0000

I usually just use the leaves. Last night I put in the whole parsley sprig, as I knew that it would get strained out. If I use a fresh herb in a sauce, I remove the stems and I’ll chop it up and toss it in. The leaves will cook down.

By: Schroeder

Schroeder — Tue, 21 Jul 2009 21:35:14 +0000

I have a question … dont laugh at me as I dont cook a lot. I have never cooked with fresh basil leaves and parsley. You put in the whole stems with the leaves. Does it cook down or do you remove it? All my spices are in bottles and I have been wanting to experiement with fresh spices.

thanks

By: Poltzie

Poltzie — Tue, 21 Jul 2009 16:24:20 +0000

Hey, this is a neat idea! Can’t wait to try it!

By: Mary W

Mary W — Tue, 21 Jul 2009 03:50:33 +0000

I love how you can take something random and free/cheap and turn it into dinner. Most of us would have tossed the green tomato into the compost. Given a lemon, you would make something more exciting than mere lemonade.

By: Alea

Alea — Tue, 21 Jul 2009 00:10:38 +0000

Looks great! Good save on the green tomato!

By: Becca

Becca — Mon, 20 Jul 2009 23:59:44 +0000

I have a gardening helper that understands that we pick tomatoes, but doesn’t understand we only pick them when they are red. This is a great solution to the tomatoes I have sitting on the counter that are never going to turn red. Thanks for the post!