Kale chips and the sadness of green tomatoes

This is going to be a short post, since I'm still at work at 6pm on a Friday night.

I keep reading about kale chips. They pop up on the interwebs in the strangest places, everyone raving how delicious and easy to make they are. I already like kale, so to read this high praise from avowed kale-haters was actually a turn-off. But then I discovered a bunch of kale in the fridge that needed to be used right away.

I used half for dinner and the rest for chips. After researching a few recipes online (see Smitten Kitchen for a lovely example), I coated my chopped kale with 2 tbsp olive oil and a healthy portion of salt, and baked it for 8 minutes at 300 degrees.

That turned out to be way too much-- maybe because my oven is gas? Next time I'll have the temperature much lower and check sooner. The non-brown ones tasted great but the brown ones were bitter.

I had more green tomatoes left in the garden than I ever got ripe over the course of this year's cold, wretched summer. So while putting my garden to bed for the winter, I decided to keep the tomatoes and roast them.

After roasting I pureed in the blender. Use as you would [a can of] regular diced tomatoes-- you can even mix the two but then you won't get the lovely green color. It makes a mellow, tart tomato sauce for pasta or pizza.