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Question by Laurie S: What can i make with green tomatoes?
I have about 8 green tomatoes, i know I can make fried green tomatoes, but i was looking for something different, any ideas??
Best answer:
Answer by iheartchicken
I’ve added them to curry before, and enchiladas as well! I use them as an added ingredient, mostly.
Give your answer to this question below!
We have a dish at our restaurant. Take a 1 lb bag of cut okra(thawed) and cut up approx an equal amount of green tomatoes then dice 1-2 med onions depending on taste. Add a little salt and pepper. Coat this mixture with about a 1/4 cup of Flour and then toss with corn meal. Fry it in an iron skillet in 3-4 Tbs lard. Get it brown on all sides and serve it up. It’s delicious. One of our most popular side dishes.
I love them fried but then I use the fried ones to make a green tomato parmesan.
I found this recipe for you. It calls for 8 green tomatoes. Good luck!
1 onion
3 cloves garlic
8 green tomatoes
2 jalapenos
Juice of 1 lime
salt
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Preheat the oven to 350 degrees. Put a little olive oil in two baking dishes. Leave the skin of the onion on. Slice it in half and put the onion in the baking dish, cut side down. LEave the peels on the garlic. Slice the tops quarter-inch off the cloves of garlic off. Put the garlic in sliver foil, pour a little oil over the cloves, and close the silver foil. Put it in the baking dish. Place the jalapenos and green tomatoes in the second baking dish. Bake for an hour, until the cut edges of the onion are brown and caramelized, and the garlic is squishy and golden. Bake the jalapenos and tomatoes for twenty minutes, until slightly softened.
When cool enough to handle, remove the skins from the onions and garlic. Mince the onion into a mushy paste. Chop the tomatoes to small, quarter-inch pieces. (Note: if you are using a blender or a food processor instead of a mortar and pestle, you can chop the onion and tomatoes very coarsely.) Remove the stems from the jalapenos, slice them lengthwise, and remove the gills and most of the seeds. (Leaving more seeds will make the salsa hotter).
If available, place all in the ingredients in a matate, a stone mortar and pestle. Or use a blender or food processor. Grind or chop until pureed, though still chunky. Add lime juice and salt to taste.
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Maybe green tomato Sauce? LOL:P
Green tomato sandwiches.
Fried Green Tomatoes topped with Shrimp Remoulade (recipes online).
This spiced green tomato cake is surprisingly delicious, and it’s a great way to use green tomatoes before the frost gets them.
Ingredients:
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
coconut (optional)
Preparation:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9×13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .Serves 12.
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Baked green tomato hash casserole is made with leftover meat, beef, or pork, and potatoes.
Ingredients:
2 cups leftover chopped beef, pork or ham
1 cup diced raw potatoes
2 tablespoons butter
1/2 cup diced green tomatoes
1/4 cup chopped onion
salt and pepper, to taste
Preparation:
Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.Serves 4.
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This is a delicious rice dish to serve with pork or beef, and it’s a great way to use green tomatoes.
Ingredients:
4 slices bacon, diced
1 bunch green onions, sliced, with most of green (6 to 8)
4 medium green tomatoes, peeled and chopped
1 jalapeno pepper, seeds removed, minced
1 clove garlic, minced
2 cups chicken broth
1 cup long-grain rice
dash dried leaf thyme
salt and freshly ground black pepper, to taste
dash Tabasco sauce, optional
1/4 cup fresh grated Parmesan cheese, optional
Preparation:
In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. In 1 tablespoon of the bacon drippings, saute green onions for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon.Serves 4.
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Green Tomato Pizza.This green tomato pizza is tangy and delicious. Add a little bacon or ham for a heartier pizza.
Ingredients:
***Crust***
2 cups bread flour
1 scant teaspoon salt
1/2 teaspoon sugar
1/2 cup warm water, 110°
1 teaspoon active dry yeast
1 tablespoon plus 1 teaspoon olive oil
1/4 cup warm or room temperature water
***Sauce and Toppings***
2 cloves garlic, smashed and finely minced
3 tablespoons olive oil
2 medium green tomatoes, sliced very thinly (about 1/8-inch thickness)
coarsely ground black pepper
kosher salt or sea salt
Mozzarella cheese, about 2 ounces, or as desired
Preparation:
In the bowl of stand mixer combine bread flour with salt and sugar.
In a 2 cup measuring cup, sprinkle the yeast over 1/2 cup of warm (110° ) water. Let stand until yeast is softened. Add the 1 tablespoon plus 1 teaspoon of olive oil and remaining water to the yeast mixture. Add to the dry mixture, stirring with the paddle attachment until well moistened. Switch to the dough hook and mix for about 2 minutes.
Oil a large bowl and transfer the dough to the bowl (it will be tacky). Turn so the dough is oiled all over. Cover the bowl with plastic wrap and let rise in a warm draft-free place until doubled, about 1 to 1 1/4 hours.
Meanwhile, put the 2 tablespoons of olive oil with the garlic in a saucepan over low heat. Heat until the oil is hot and aromatic. You don’t want to cook the garlic, just flavor the oil. Set aside.
Heat oven to 400°.
Transfer the dough to a floured surface and sprinkle a little flour over the top. Pat/roll the dough into a circle or rectangle about 1/4-inch to 1/2-inch thick, depending on the pan you’re using. Shape doesn’t really matter. Transfer to a lightly oiled pan.
Brush the dough generously with the garlic oil mixture.
Arrange tomato slices, overlapping slightly, over the dough. Sprinkle lightly with the coarsely ground pepper and salt, then sprinkle cheese over all.
Bake for 20 to 25 minutes, until lightly browned.
Fried Green Tomatoes Recipe
METHOD
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.
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Green tomatoe and zucchini relish.
Ingredients:
•4 1/2 cups ground zucchini
•2 cups chopped green tomatoes
•3 large red and/or yellow bell peppers, ground
•1 large onion, peeled, ground
•1/3 cup pickling salt or kosher salt
•3 cups cider vinegar
•1 1/2 cups sugar
•1 teaspoon mixed pickling spices
•1 teaspoon yellow mustard seeds
•1/2 teaspoon ground turmeric
•2 cloves garlic, finely minced
Preparation:
Put ground vegetables in a large nonreactive container with salt; gently stir to combine. Top with about 3 cups of ice cubes, cover, and let stand for 3 hours. Drain and lightly rinse.
In a large, nonreactive kettle combine the vinegar, sugar, spices, mustard seeds, turmeric, and garlic. Bring to a boil; reduce heat to medium low and simmer for 5 minutes. Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes.
Pack into clean jars. Wipe rims with a clean damp cloth and seal with 2-part lids. Process in a boiling water bath canner for 10 minutes. Makes about 5 pints.