Delicious creamy saucy dish can be served as a dip or side dish. The recipe is at http://www.easycooking321.com/2012/11/tomato-pachadi.html 1 cup chopped tom…
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Question by Madison Wallace: What to do with green tomatoes?
Hi!
I had a neighbor bring over a TON of green tomatoes from his garden…thing is I have never eaten one before? Any good recipes of anything good to do with them? I have heard of frying them? Anybody done that before?
Best answer:
Answer by Pam
You can make a pie, slice and fry them (dredge in seasoned flour or cornmeal first), or make a relish out of them.
Green Tomato Pie
Ingredients:
•6 to 8 medium green tomatoes
•2 tablespoons lemon juice
•1 teaspoon grated lemon peel
•1/2 teaspoon salt
•1/4 teaspoon ground cinnamon
•3/4 cup granulated sugar
•2 tablespoons cornstarch
•1 tablespoon butter
•pastry to 9-inch 2-crust pie
Preparation:
Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.
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only good thing I have had from green tomatoes is this recipe
Ingredients
* 2 pounds tomatillos, husked and cut in half
* 3 green tomatoes, chopped
* 1/2 cup olive oil
* 2 mild chile peppers, chopped
* 1 shallot, chopped
* 5 sprigs cilantro, chopped
* 1/3 cup distilled white vinegar
* 1/4 cup garlic powder to taste
* 1 teaspoon salt
Directions
1. Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.
Occasionally I like eating green tomatoes as is, I just slice them, sprinkle with salt and pepper some basil and oil and they are ready to go. However this only works if you really like tomatoes by themselves.
I got this recipe from Paula Deen. Sounds nasty, but it’s actually delicious!
Green Tomato Cake With Brown Butter Icing
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
For Icing:
1/2 cup (1 stick) butter
1 cup confectioners’ sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners’ sugar until smooth.
Hope I Helped!! Enjoy!
ooooh fried green tomatoes:
http://simplyrecipes.com/recipes/fried_green_tomatoes/
I usually make a big plate of fried green tomatoes at least once during the summer.
You can make green tomato chutney or relish.
But, you’ve got to try this. (I wouldn’t do this with cherry or grape tomatoes).
Lay the tomatoes in a tray or box (one layer) and cover with news paper. Put a whole unpeeled apple in with them if you like. It speeds things up a bit.
Put them in the basement or a dark cool room. Check them every few days. The tomatoes will ripen. They will taste better than store bought tomatoes.
For more info just web search: ripening tomatoes indoors. There will be tons of articles about it. Last year our first killing frost was October 27th. I pulled my tomatoes the day before a predicted freeze and store them in news paper covered garden flats. We ate our last “ripe” garden tomato on December the 8th. Only one of 37 green tomatoes was lost to rot. It had a bruise I missed and went soft.
ORIGINAL SOUTHERNER’S FRIED GREEN
TOMATOES
fresh green tomatoes
flour
salt
pepper
vegtable oil
Slice tomatoes about 1/4″. Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.
Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.
Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.
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GREEN TOMATO PIE
2 lbs. green tomatoes
1 1/4 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. cinnamon
Juice of 1 lemon
2 tbsp. butter
2 deep dish pie shells
Wash tomatoes, cut out stem end but do not peel. In a large bowl, cut tomatoes in half lengthwise and slice thinly (1/8 inch). Cover with boiling water and let stand 3 minutes, drain. Pour lemon juice over green tomatoes.
Mix sugar, flour, nutmeg, cloves and cinnamon together. Sprinkle sugar mixture over the green tomatoes and toss lightly to coat.
Fill one of the pie shells with the tomato mixture, dot with butter. Cover with 2nd pie shell, fluting edges. Cut slits in center for vents. Bake in a 400 degree preheated oven for 50 to 60 minutes. Top should be golden brown.
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GREEN TOMATO JAM
4 c. ground green tomatoes
4 c. sugar
1 lg. pkg. raspberry Jello
Cook green tomatoes and sugar. When done, add dry Jello. Put in jars and seal. Tastes and looks like raspberry jam.
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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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GREEN TOMATO CHOW – CHOW
1/2 peck green tomatoes
1 medium onion
2 medium cabbage, chopped
6 green (sweet) pepper
6 red pepper (sweet)
Put above ingredients together. Add one handful of salt and let stand one hour. Then drain well. Add 2 tablespoons each celery seed and mustard seed, 1 quart vinegar, and 2 pounds white sugar. Heat to a slow boil for 1 hour. Seal in jars while hot.
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GREEN TOMATO CHUTNEY
2 lb. green tomatoes
2 tbsp. freshly chopped ginger
2 cloves minced garlic
1/2 tsp. mustard seeds
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. salt
1 c. honey
1 c. cider vinegar
Cayenne to taste
Combine the tomatoes. Combine everything. Bring to a boil, then simmer 1 hour, stirring now and then. Cool before packing. Makes about 1 quart.
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