I bought a mix of plants from a local nursery that was SUPPOSED to contain one each of 6 heirloom tomatoes.  Guess how many were green zebra LOL?

Anyway, I do like them.  But I find when the ripeness hits my preference for flavour, the texture is too soft for me.  Any sooner and they are too crisp and the flavour is not developed.  Plus they are so small, and there are so many!

Today I decided to try and use up the bounty of little striped tomatoes piling up around the house (worse than tribbles, I swear!).  Peeled, cored, and seeded.  Cooked down the pulp, then put it through a seive and cooked it even more.  The flavour is AWESOME cooked.  Yes, the sauce is green.

A little salt, a pinch of sugar, home grown garlic and onion, some oregano and basil and I have the BEST pizza sauce I have ever made!  I will for sure cook more down as they come out of the garden to make sauce to freeze.

Just thought I would share, in case somebody else is overrun with the little green beggars and didn't think to cook them.

I wasn't sure I was going to seive them again ;).  I didn't want any seeds (the few that escaped the seeding, that is) in the sauce.  Personally they don't bother me as long as they aren't bitter, but it is going to be hard to convince my husband and daughter to eat green pizza as it is, if they find a tomato seed it is all over rofl!

The juice that came off the seeds wasn't dumped in with them either, simply because I didn't want to cook them down all day to get to pizza sauce thickness.  So now, it has been chilled and I am drinking "green tomato water" – delicious!

Next time, I won't seed them or peel them either.  I will just cut them up and toss them into the pot, then seive them when they are soft - then cook down that sauce.