Rhubarb restaurant in Asheville, NC, has created an interesting garnish for Martinis: green tomato olives. John Fleer and Glenn Osterberg, chefs at the seasonally driven, vegetable-forward eatery, cure the tomatoes in a manner similar to curing olives.
The chefs partner with local farm partner Gaining Ground to harvest the tiny green tomatoes off the cherry tomato plants at the end of September and early October. They then split the green tomatoes at the non-stem end and soak them in room temperature water, refreshing the water daily for one week. This process pulls out some of the bitterness through osmosis.
Next, they create a simple marinade of diced lemons, herbs, olive oil and vinegar. They keep the tomatoes in the marinade for 7 to 10 days at room temperature. The result is a unique twist on a classic garnish that will jazz up a savory drink.
