Mtsvane Pamidori (Stewed Green Tomatoes)

Serves 4

2 tablespoons of olive oil
1 pound of green tomatoes, coarsely chopped
1 medium onion, peeled and finely chopped
2 large carrots, peeled and cut into rounds
1/4 cup of coarsely chopped celery leaves
1/4 cup of coarsely chopped parsley
1/4 cup of water
3 garlic cloves, peeled and roughly chopped
1 teaspoon of salt
Freshly ground black pepper

In a skillet, heat the olive oil. Add the chopped tomatoes, onion, carrots, parsley, celery leaves and the water. Cover skillet and cook over low heat, stirring occasionally for 30 minutes.

In a mortar with a pestle, pound the garlic with salt until a paste is formed.

When the vegetables are tender, remove from heat and stir in the garlic paste and pepper to taste.

Cool to room temperature before serving.

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