This is another old fashioned recipe. Make a delicious pickle from garden-fresh green tomatoes and onions. Put a few jars of the green tomato chow and my pic…
Question by Nicole G: What do I do with an over supply of green tomatoes?
Tomato season is done. I have covered my tomatoes several nights to fend off the frost, but now it is time to pick and put the garden to bed. I have tried fried green tomatoes and pickled green tomatoes. I really didn’t care for either. What else do you suggest?
Best answer:
Answer by Madmunk
SORRY! Google for a “green tomato pickle” recipe and use then that way. Delicious.
Know better? Leave your own answer in the comments!
fried green tomatoes
Image by paul goyette
with cornmeal and panko. recipe is here www.marthastewart.com/recipe/fried-green-tomatoes
Related Green Tomato Articles
I’ve heard of people making green tomato relish or salsa. I don’t know how to make either one.
Make a very mild solution of bleach & water, about 1 teaspoon bleach to 1 qt. water.
Wipe each green tomato gently with a clean towel or rag, let dry on a clean towel and then wrap each separately with newspaper.
Place in a cardboard box, no more than about 3 layers high and keep in a cool place for about 2-4 months.
We have done this and enjoyed our September/October tomatoes as late as January of the following year. Good luck!
I’m sure you can find these instructions somewhere on the ‘net to confirm.
They can be ripened in the dark if they are mature…light green in color. Just put them in paper bags or a cardboard box and keep them in a cool dark cupboard. They will ripen in the dark. If you want to hurry it up put a couple of ripe tomatoes or a banana in the bag to give off gasses to help ripen the green ones.
They are really good cubed and stir-fried with squash. You can also make a relish with them – similar to salsa, but not as spicy – more citrus/tangy. They are good cooked on the grill. But, if you don’t need them, advertise them on craigslist. Green ones sell for much higher prices than red ones. However, you can sit them in the window sill and they will turn red.
make chutney or pickle.or donate them to someone who will use them
I’ve made green tomato relish when I’ve had a similar problem. However, my ex mother in law taught me how to make it and she never measured a thing; it was all smell and taste. I’m sure there are a number of recipes on the net. I’ve attached a few links below. The first one is most like what I make; it’s a sweet/sour relish. Use more colored peppers (red, yellow) than green ones and it looks really pretty.
Great on hot dogs, hamburgers, makes great Russian dressing, cold sandwiches and I’ve used it to make sloppy joes and thrown a couple tablespoons in with meatloaf for something a little different.
If you don’t have a grinder, you can always chop the items in a food processor, just don’t grind them too small. You want some chunky texture.
if they are big enough, we wrap them in newpaper and put them in a box and let them ripen. have had ripe tomatoes for Christmas this way.
Don’t know what recipe you used for fried green, but we love them. We slice, then dip: 1st in flour, then in egg, then in Italian bread crumbs. Fry in oil with a couple pats of butter.
If that sounds like what you’ve done, and you still don’t like them, then the next best thing is to allow them to ripen as others have suggested. Our basement is heated, so it’s hard to find a cool enough place around here that doesn’t freeze. So we place them all on the cellar floor on top of newspapers, and use them as they ripen. I’ve canned dozens of quarts of tomatoes, and some were green when they were picked.
The ones that we lose to spoilage go into the manure/compost pile to feed next year’s plants.