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Sometimes the end of the garden is better than the whole summer season! This recipe for Italian Green Tomato Pickles would be perfect for an antipasti platter. 
- 6 to 8 large green tomatoes
- 2 Tbsp. salt
- 4 pieces marinated sun-dried tomatoes
- 2 large cloves garlic
- 1 handful fresh basil
- 1/4 to 1/2 crushed red pepper flakes (or to taste)
- White Wine Vinegar
- Extra Virgin Olive oil
Chop the tomatoes into about 1-inch pieces and place in a medium bowl. Sprinkle with salt and mix in thoroughly.
Cover with plastic wrap and refrigerate overnight.
The next day, place tomatoes in a strainer and rinse thoroughly.
Leave a few minutes to drain.
Place the sun-dried tomatoes, garlic, chili flakes and basil in a blender or food processor and pulse into a coarse paste.
Return tomatoes to mixing bowl; add paste mixture and toss together to coat tomatoes.
Pack into sterilized jars. Fill jars to within 1/2″ of the top.
Carefully pour in the white wine vinegar until it just covers the top of the tomatoes.
Gently pour a thin layer of the olive oil so it just covers the surface.
Seal the jars tight and store in a cool, dark place for one month.
A big chunk of crusty Italian bread, some Parma ham and a chilled glass of wine and
you’ll be under the tuscan sun.
~Adapted from Jess’ Kitchen
