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Question by matowakan58: I need recipes for small green tomatoes.besides fried?
I have hundreds of small green tomatoes that arent going to get a chance to ripen before frost .Ive made fried green tomatoes with the large ones but im looking for dishes I can use small green ones with.(cherry size) something besides relishes or preserves. any ideas? soups ,stews cassaroles.side dishes?
Best answer:
Answer by Jay K
Make some kind of verde salsa. Otherwise they are gross.
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green tomato soup
2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: sour cream (optional)
Preparation
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
also great in chili’s
try this one I looked it up for you on the web
Grilled Green or Red Tomato With Herbs
Recipe #1792911 rating
This is a low carb alternative to fried tomatoes that is easy to make and tastes great. Good for the unripe tomatoes that fall off the vine before it’s time (you know when you weed and knock them off)or the end of the harvest. I did make with red too and they came out just as good. The green are firm and tangy and the red are soft and sweet. A nice side, place in a sandwich or top pasta. Oh and great on a pizza!But there goes the carb watching!
12 servings 20 min 10 min prep
Change to: servings US Metric
6 green tomatoes, cleaned and stems removed
4 tablespoons olive oil
1 pinch hot red pepper flakes
1/2 teaspoon sugar
salt and pepper
2 minced garlic cloves
1-2 teaspoon fresh minced marjoram
1-2 teaspoon fresh minced oregano
3/4 cup grated cheese, alternative (goat cheese is great on these as well) (optional) or 1 cup cheese, alternative (optional)
Cut tomatoes crosswise into 1/2-inch-thick rounds.
In a large zip lock bag, gently mix tomato slices, olive oil, Tabasco or hot pepper flakes, sugar, salt and black pepper, garlic, oregano and the marjoram. Add salt and pepper to taste.
Seal and chill at least 30 minutes or overnight.
Remove tomatoes from marinade (discard or make a dressing by adding vinegar to taste!) and lay on an oiled grill over medium heat (you can hold your hand at grill level only 4 to 5 seconds) cover gas grill.
Cook, turning once, at this point you can top with cheese if you are using until tomatoes are nicely browned, 6 to 10 minutes total.
For Vegan omit the cheeses.
Cut in half and fill up a baking tray. spread some seasoned bread crumbs & grated cheese on the halves. Drizzle some oilve oil and bake until the tops brown. Great cold too.
Jay K has got a good idea about making salsa…. blend with some garlic, a seeded jalapeno pepper & parsley. Add some chopped red onion and spread over toasted bread sticks. Was down with cold beer or the wine of your choice.
Green Tomato Chutney, great for going with cold Turkey.
Makes: 2.7kg (6 – 7lb)
1.8kg (4lb) Green Tomatoes
675g (1½lb) Onions
450g (1lb) Cooking Apples
450g (1lb) Soft Brown Sugar
600ml (1 pint) Vinegar
225g (8oz) Seedless Raisins or Chopped Dates
25g (1oz) Root Ginger
8 Red Chillies
2 tsp Salt
Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender.
Place the bruised ginger and chillies into a muslin bag and add to the mixture.
Add the raisins or dates.
Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally.
Add the sugar, remaining vinegar and salt, stirring until fully dissolved.
Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the mixture becomes thick, stirring occasionally.
Remove the muslin bag before potting.
Leave for 4 – 6 weeks to allow the flavour to mature
This is what I did…….put them in large zip-lock bags and freeze. When you want them for soups. stews or what ever you find they will go well with just take out what you want to use and run hot water over them just a minute and they are ready to use.
Here is a recipe you can use some with.
8 to 10 chicken wings (buffalo style)
1 med onion large diced
1med bell pepper (red or green) large diced
8 to 10 small green tomatoes cut in half
1/4 Cup salsa of your choice
Dash of garlic..salt ,and pepper to taste.
stir fry all this together until chicken is done and veggies are soft. Serve over rice or with mashed potatoes on the side…
YOU can add to or take away to this and it will still be good.
GREEN TOMATO CAKE
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
Mix sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Stir in the flour, salt, baking powder, cinnamon and nutmeg. Mix well. Stir in pecans, raisins and tomatoes. Pour into greased 9×13-inch pan. Bake for one hour at 350 degrees.