Randall M. Rueff & Donna J. Rueff – Green Tomato Casserole – 11-2-2010 A.D. (14)
Video Rating: 0 / 5
Question by ★single serving friend★: Other than breading & frying them, what else can I do with green tomatoes?
I was out in my garden yesterday & found some green tomatoes on the ground. They’re *really* green, so they’ll probably rot before they ripen in the window. I remember coming across a recipe for green tomato bread last summer, but it didn’t seem too yummy. Does anyone have any good ideas aside from fried green tomatoes?
I’m vegan, so please, only things that are vegan or can be easily veganized. Thanks. 
Best answer:
Answer by Kelly M
My mom used to make relish with them, but that was years ago and I can’t recall the recipe.
What do you think? Answer below!
I once made fried tomato soup. It was so long ago, though. If I remember correctly, I fried the tomatoes and then put them through the blender. I added some milk and simple spices and heat it up on the stove. The soup thickened to a cream of tomato soup. I really liked it. (But the kids don’t like tomato soup so I never made it again.)
Green Tomato Relish —
INGREDIENTS
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
DIRECTIONS
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Green and Red Tomato and Corn Soup —
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ground cumin
4 green tomatoes, chopped
4 tomatoes, chopped
1 1/2 cups fresh corn kernels
7 cups vegetable broth
salt and pepper to taste
DIRECTIONS
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Green Tomato and Bell Pepper Delight —
INGREDIENTS
2 tablespoons olive oil
4 green tomatoes, chopped
1 green bell pepper, chopped
2 celery, chopped
1 bunch green onions, chopped
2 tablespoons apple cider vinegar
DIRECTIONS
Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.
green tomato relish
salsa verde
chop them into rice or soups
pickled tomatoes
green tomato marmalade
use it on garlic bread
use it in meatless chili
put them on sandwiches
make a puree out of them
Old fashioned green tomato mincemeat recipe.
Ingredients:
3 quarts chopped green tomatoes
1 1/2 quarts peeled, chopped tart apples
2 cups raisins
1 cup currants
1/2 cup diced candied citron, lemon or orange peel
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 to 2 teaspoons salt
3 cups brown sugar, firmly packed
3/4 cup Vinegar
1/4 cup lemon juice
Preparation:
Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking. To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.
To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
Makes about 5 to 6 quarts of green tomato mincemeat.
If you are talking about heirlooms that are green, yet fully, ripe, make an emulsified vinaigrette using grape seed oil. Cut thick slices and drizzle a small amount of the vinaigrette on top. Sprinkle with your favorite chopped herb, and you’ll be looking at a real treat.
If they are just unripened tomatoes, cut small crosses in the bottom. Blanch or boil them. Shock them in ice water. When they’ve cooled enough, peel and chop. Use them as an ingredient.
There’s nothing special about unripened green tomatoes. They aren’t bright green, so they aren’t strikingly beautiful. They aren’t as sweet as ripe tomatoes, so you may want to use a little agave nectar.
I have been experimenting with tomatilios (sp?) and green tomatoes. I steam them to soften them up, them put them in the blender with roasted serrano peppers. Given the spices you want to add, you could use them as a sauce or salad dressing. They freeze well so I freeze them in small containers for the winter. Ripening tips, put them in one layer in a brown paper bag with air space close the top and them them upside down every day, they should ripen in 3 days.