From Greyfield Inn on Cumberland Island. (I’m making the salsa with cherry tomatoes instead of green tomatoes.)
Ingredients:
1 large or 2 medium green tomatoes, chopped, about 1 cup 1/2 cup finely chopped parsley 1/2 Calabrian chili, deseeded and finely chopped (or ¼ teaspoon red chili flakes) 1 tbsp. finely chopped shallot 2 tbsp. fresh lemon juice, plus 1 tsp. lemon zest 1 anchovy, finely chopped 1/4 cup olive oil Salt 2 to 3 tbsp. vegetable oil Summer squash, cut into 1/2-inch-thick rounds 1/4 cup agrodolce (recipe follows) Agrodolce 1 medium red bell pepper, thinly julienned 1 medium yellow bell pepper, thinly julienned 1 shallot, cut into thin rings 2 cups white balsamic vinegar (red wine vinegar will work well too) 1 1/2 cups sugar
Preparation:
Prepare the salsa verde: Process green tomato in a blender and strain into a bowl, discarding the solids. Combine reserved juice in bowl with parsley, chili, shallot, lemon juice and zest, anchovy, olive oil, and salt. Adjust flavor with more lemon or salt as needed. Set aside.
For the squash: Heat the vegetable oil in a large skillet on medium high heat. Once oil is hot, place squash in the pan in a single layer, making sure one whole side is making contact with the pan. Generously salt the squash in the pan. Sear one side until very caramelized and starting to get tender, about 3 to 5 minutes. Add agrodolce peppers and syrup to pan and cook on high, stirring often, until agrodolce has thickened, caramelized, and is coating squash. To serve: Remove from pan and place on top of a bed of the salsa verde. Garnish with additional peppers.
For the agrodolce: Bring all ingredients to a simmer in a small sauce pot. Cook on medium low for 8 to 10 minutes or until reduced and beginning to thicken. This will make enough for multiple servings. Store in a jar in the refrigerator.