Tomatilloes and thyme

A brought me the last tomatilloes from his allotment. He'd gathered them after the frost - perhaps these really are the final harvest? So some had squishy patches, but in general they were fine. I put them together with a couple I had from ECO, and wondered what to make. I have previously just used tomatilloes raw, in sauces. This time, a chilly evening, I felt like cooking them. Simply. So I did this.

8-10 medium sized tomatilloes
1-2 tbsp thyme leaves
olive oil
salt and pepper

Remove and discard the husks from the tomatilloes and give them a good wash to get rid of their stickiness. Chop into ~ 1 cm dice. Prepare the thyme leaves (wash and remove any twiggy bits). Heat 1-2 tbsp olive oil in a frying pan and then add the tomatilloes. Fry for a minute or so then add the thyme. Continue cooking until they have released their juice and then it has reduced back down - about ten minutes. Season to taste.


This was great - I'd forgotten how sweet tomatilloes are, while still being tangy and savoury - halfway between green tomatoes and physalis, perhaps. The tomatilloes and thyme became kind of a sauce for this, and went very well.