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Question by Jay Dub: Does anyone have any good recipes for green tomatoes ?
I just cleaned out my garden for the fall and have a whole bushel full of green tomatoes. Other than fried green tomatoes, does anyone have any good recipes or ideas of some ways I can use them ???
Best answer:
Answer by cin2win
green tomato soup it is good
2 tablespoons butter
4 to 6 ounces country ham or smoked ham, diced
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
8 medium green tomatoes, peeled and chopped
2 medium red tomatoes, peeled and chopped
1 jalapeno pepper, seeds and stem removed, minced
1/4 teaspoon celery salt
dash Tabasco sauce, optional
salt and pepper, to taste
Preparation:
Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes.
Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce,
Give your answer to this question below!
Mom used to make green tomato pickles.
I just made this two weeks ago…it’s very good and if you mix it with mayo makes an awesome tartar sauce. Plus…if you put a piece of fabric on top of the jar and tie it with raffia the colors together make it an attractive gift in a gift food basket…(If you give those…like I do)
http://allrecipes.com/Recipe/Green-Tomato-Relish/Detail.aspx
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.
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Budget Berry Jam —
INGREDIENTS
4 cups green tomato pulp
4 cups white sugar
2 (3 ounce) packages fruit flavored gelatin mix, any flavor
DIRECTIONS
In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.
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Green Tomato Cake —
“This is a moist, spice-type cake…a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners’ sugar or frost with your favorite caramel or cream cheese frosting.”
INGREDIENTS
4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
DIRECTIONS
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
Cream butter and sugar. Add eggs and beat until creamy.
Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
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Mexina Salsa Verde —
INGREDIENTS
3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped
1/4 cup lime juice
salt and pepper to taste
1/2 cup chopped cilantro
DIRECTIONS
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
I would have suggested fried, but you said no. They will keep well and not ripen in a cool place for future use. I also love green tomatoes pickled and as a chutney or salsa.
A couple of things!
Put some of the tomatoes in a paper bag with a banana and an apple. The gas (?) exchange ripens the tomatoes fairly quickly.
Tomato aspic is a soup served cold. With ginger root and lemon…quite delicious.
If you decide to cook them down into spaghetti sauce, add bitter chocolate to the recipe of choice. I know that sounds counter-intuitive, but it DOES remove the bite from the sauce. This is especially true of “Green chili con carne”….
Use recipes from your favorite cookbook!
this wk. i decided to try some green tomatoes that have been puree’ in a chicken vegetable soup..oh my goodness ..it was so gooood…i think you could probably puree green tomatoes and freeze them ..i didn’t want my chicken vegetable soup red so it popped in my head to try green tomatoes..yummy