Question by Maria G: Any great green tomato recipes?
Any suggestions for using green tomato’s? I would like to find a use other than pickling.
Best answer:
Answer by saratha m
1. 4 cups finely chopped green tomatoes
2. 2 cups packed brown sugar, divided
3. 2 tablespoons lemon juice
4. 1 teaspoon lemon extract
5. 3/4 cup butter or margarine, softened
6. 1 1/2 cups all-purpose flour
7. 1/2 teaspoon baking soda
8. 1/2 teaspoon salt
9. 2 cups old-fashioned oats
10. 1/2 cup chopped walnuts
2. Cooking Directions
1. Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside.
2. In a mixing bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375 degrees F for 30-35 minutes or until golden brown. Cool.
Yield: 24 servings
Add your own answer in the comments!
Fried green tomatoes are great. Slice the tomatoes. Make a mixture of cornmeal, flour and a little salt. I like mine with more cornmeal than flour, but others like it half and half. Put a little oil in your pan (bacon grease is great, but vegetable oil or Crisco is good, too) about a 1/2 inch deep or so. You want the oil to not cover the tomatoes, but go a little over half way up the slice so it gets browned all over.
Fry in hot grease until the coating is brown and crispy, then turn over. Drain on paper towels. Eat them while they’re hot.
SCALLOPED POTATO AND GREEN TOMATO BAKE
8 med. potatoes, sliced thin
3 lg. green tomatoes
1 med. onion, diced
1 c. flour
1 lb. grated cheddar cheese
1/4 lb. bacon, browned and crumbled
Salt and pepper to taste
1/2 c. milk
Butter a large baking dish. Layer potatoes on bottom, then green tomatoes. Sprinkle on a little onion, flour, cheese, and bacon; salt and pepper. Keep layering until dish is full. End with a layer of cheese. Pour milk on top. Bake at 350 degrees for 1 hour.
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FRIED POTATOES WITH GREEN TOMATOES
3 med. green tomatoes, sliced
1 lg. chopped onion
4 med. potatoes, peeled and sliced
2 tbsp. cooking oil
1 tbsp. flour
Water (if needed)
Salt and pepper to taste
Put oil in skillet and fry tomatoes, onions and potatoes on medium heat, covered, stirring frequently until potatoes are tender. Sprinkle flour over vegetables but don’t stir in. Replace cover for another 5 minutes. Stir flour in and cook covered for another 10 to 15 minutes, stirring frequently. Salt and pepper as desired. A little water may be added if mixture gets too dry.
Note: For variation chopped cabbage and green pepper strips can be cooked with the other ingredients.
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GREEN TOMATO RIGATONI
1 green tomato
1/2 eggplant, peeled if desired
1 sm. zucchini or 1/2 lg. one
2 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, in rings
2 very ripe lg. tomatoes
1 sm. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
Salt & pepper to taste
1 sm. can ripe olives, chopped
Put water on to boil rigatoni. While water is heating, cut up green tomato, zucchini and eggplant into small chunks. Set aside.
In medium non-stick skillet, lightly saute garlic in 2 tablespoons olive oil over medium heat. Remove garlic if desired.
Add onion, green tomato, zucchini and eggplant chunks to oil; continue to cook, stirring frequently, until vegetables begin to soften.
Remove core from 2 ripe tomatoes, and using hands, squeeze tomatoes into skillet. Tomato skin should slip off; discard. Add tomato sauce. Continue cooking over medium heat until vegetables are crisp-tender, about 6 minutes.
Meanwhile, cook rigatoni until al dente. Remove and strain. Add spices to vegetables in skillet, adjust for flavor and cover, turning heat to low. Pour over cooked rigatoni, adding olives if desired. Makes 4 servings.
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GREEN TOMATO PARMIGIANI
Slice green tomatoes and dip in beaten egg, then in crumbs. Brown slices in oil, then drain on paper. Arrange in casserole baking dish. Put tomato sauce on top. Spread Muenster cheese, then Parmesan cheese. Repeat layers and top with crumbs, oregano and Parmesan cheese. Bake at 350 degrees for 30 minutes.
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GREEN TOMATO PIE
5 lbs. green tomatoes, cut fine
1 lb. dark brown sugar
2 lbs. white sugar
1/2 – 1 c. minute tapioca
2 lemons, cut up & juiced (rinds ground fine, hold back)
5 pie crusts, baked first
10 cloves
Cinnamon, nutmeg, allspice to taste
Pick green tomatoes just before first frost. Set in cool place until you use them. Core. Chop coarsely with seeds. Boil tomatoes, dark sugar, white sugar and lemon juice for one hour. Thicken with minute tapioca, figure from the liquid. Spice to suit taste: approximately 10 cloves, 1 tsp. cinnamon, 1/2-1 tsp. allspice, 1 tsp. nutmeg. Pour into baked crust. Cool.
OR
OLD FASHIONED GREEN TOMATO CATSUP
2 medium heads of cabbage
4 medium onions
5 large pods of hot red peppers
5 lb. sugar
1 c. salt
5 gallon bucket of green tomatoes
1 1/4 gal. vinegar
1/2 jar (1.25 oz.) whole pickling spice
Grind onion, tomatoes, peppers, cabbage. Put in sack or new clean pillow case with 1 cup salt and let drain overnight.
Next day, put 1/2 box spice in a rag, put in large cooking pot and cook 4 hours, adding vinegar and sugar as needed.
Put in hot canning jars, screw band on tight.
OR
SHUCKER’S FRIED GREEN TOMATO
1 green tomato, thinly sliced
seasoned flour
half and half (milk and cream)
1/2 cup crawfish tails with fat
1/4 cup sliced bell pepper
1/4 cup sliced red onion
1 tablespoon Paul Prudhomme’s Seafood Magic
1/2 cup Hollandaise
2 tablespoons butter
Slice the tomatoes thin and dredge them in the seasoned flour, then into half n half and back into the flour. Place them into the grease set at 325°F degrees. Meanwhile, heat a skillet or flat cooking surface to medium high. Sauté peppers, onions and crawfish with seasonings.
On a warm plate, place your Hollandaise sauce (spread evenly). Arrange tomatoes on sauce and top with crawfish mixture.
Garnish with chopped parsley and orange curls.
OR
GREEN TOMATO CHOW
6 quarts green tomatoes
3 quarts onions
Salt
3 c. vinegar
1/2 c. pickling spice
7 c. white sugar
Slice the green tomatoes and onions. Add salt and let stand overnight. In the morning, drain off the juice. Add the vinegar, pickling spice and white sugar. (Wrap the pickling spice in cheese cloth.) Cook until soft. Make sure that you remove the bag of pickling spice. Bottle hot.
JM