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Green Tomatoes

What to do with those last tomatoes of the season, still hanging on the vines in futile defiance of Jack Frost? You hate to let them go to waste after all the loving attention (not to mention water, nutrients, and other resources) you lavished upon them during the growing season. You've got a bumper-crop of greens that just have no chance of ripening and you think hard on the matter. A movie title springs to mind - "Fried Green Tomatoes" so you try them and like them. But that dish gets old eventually. Here are some other uses for your immature love-apples that are sure to please - and keep you from boring your tastebuds!


Green Tomato Mincemeat

thanks to: Jill Taylor Bussiere
  • 3 quarts finely chopped green tomatoes
  • 3 quarts peeled and finely chopped apples
  • 1 cup oil (a substitute for suet in the original recipe)
  • 1 pound raisins
  • 2 tblsp grated orange rind
  • 2 tblsp grated lemon rind
  • 5 cups well packed brown sugar
  • 3/4 cup vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup water
  • 1 tblsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 2 tsp salt
  • Combine all ingredients in a large kettle, and bring to boiling, stirring frequently. Reduce heat and simmer until dark and thick - about 2 1/2 hours. Stir occasionally. Pour boiling hot into pint jars, allowing 1/2 inch headroom, and process in a BW Bath for 25 minutes.

    Makes 8 pints, enough for 8 nine inch pies.


    Green Tomato/Sausage or Chorizo pie

    thanks to: Jill Taylor Bussiere
  • 6 green tomatoes
  • 1 pound sausage or chorizo - as spicy as you like
  • mushrooms
  • 1 onion
  • 3 tblsp flour
  • grated cheese
  • pie crust
  • Make a pie crust, and bake at 400 for 5 minutes. Slice 6 green tomatoes and put in a pot, and cover. Cook on low until soft. No water or grease is needed. Brown sausage, or chorizo. Cook sliced mushrooms and chopped onion until soft, in butter, or olive oil.

    When tomatoes are soft, add 3 tblsp flour and mushroom/onion mixture, and stir. Put half of browned sausage in the baked pie shell. Spoon half of tomato mixture over it. Put rest of sausage in, ending with the rest of the tomato mixture. Grate cheddar or monteray jack cheese over top. Bake at 400 degrees for 20 minutes, or freeze for later.

    I made about 6 of these for the freezer - later I will have dinner all made. Except I will still need to make something for my 2 vegetarian children!


    Tarte de Tomates Vertes (Green Tomato Pie)

    thanks to: Sharry Buckner, via The Cook & Kitchen Staff at Recipe-a-Day!

    Serves 6 to 8
  • 2 large Lemons
  • 1/3 cup Water
  • 1/2 cup Granulated Sugar
  • 1/2 lb. Puff Pastry, thawed
  • 1 whole Egg
  • 1 Tbs. Arrowroot (May substitute cornstarch)
  • 1/3 cup Unsalted Butter
  • 3 lbs. Green Tomatoes, cored, peeled, seeded, and sliced 1/4-inch thick
  • 3 large Egg Whites
  • 1 Tbs. Confectioners' Sugar
  • Pre-heat oven to 400-F degrees and assemble your mise-en-place, now. (Mise-en-place defined: French cookery method whereby you arrange each ingredient in the portion and sequence you'll require to prepare your recipe.)

    Use a sharp knife to carefully remove the zest (lemon peel) from one of the lemons, and then slice it into fine julienne. Make sure to leave the white, bitter part of the peel behind. Grate the zest from the remaining lemon and reserve.

    In a small saucepan, combine the julienned lemon peel, water, and 3 tablespoons of the sugar. Bring the mixture to a boil over high heat and cook for about 5 minutes, or until most of the water has evaporated. Drain the lemon peel and set aside.

    On a lightly floured surface, roll out the pastry into a 12-inch circle, about 1/8-inch thick. (If you used the Puff Pastry recipe from yesterday's Lemon Tart, you'll have enough puff pastry to prepare two green tomato pies.) Transfer the pastry to a 9-inch tart pan, preferably with a removable bottom. Gently fit the pastry into the pan and trim off any excess. Prick the bottom of the pastry all over with a fork, for even baking. Then cover it with aluminum foil and weight the foil with dried beans or rice. Bake the pastry for about 15 minutes, or until it is lightly browned. Remove the foil and set on a wire rack to cool.

    In a small mixing bowl, mix the arrowroot with the egg and reserve.

    In a large saut[e] pan, melt the butter over medium heat. Cook the tomato slices for about 5 minutes, or until soft, working gently so as to not tear the slices as they're turned. Sprinkle 3 table- spoons of the sugar over the tomatoes and stir gently. Spoon some of the liquid from the pan into the egg and arrowroot mixture to temper it, that pour the egg mixture into the pan and continue to stir gently. Remove the pan from the heat and gently stir in the julienned lemon peel. Spoon the tomatoes into the pastry shell and pour the remaining liquids over the top. Let the filling cool slightly before proceeding.

    In a large bowl, beat the egg whites to soft peaks with an electric handheld mixer. Add the remaining two tablespoons of sugar and continue to beat until stiff peaks form. Fold the grated lemon zest into the meringue. Use a spatula to spread the meringue evenly over the tomato filling, swirling it into peaks for an attractive final presentation.

    Bake for about 5 minutes in the same 400-F degree oven, or until the meringue is golden.

    Sprinkle with confectioners' sugar and serve immediately.

    Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!
    legal notice for this recipie


    Tom sent the following recipies out originally in the " meal-master" format. I've kept the original format - hey, I'm trying to get y'all lots of good stuff to read and try!

    thanks to: Tom Gray and the original author/cooks

    MM-RECIPES GREEN TOMATOES

    Okay...IMHO..green tomatoes and tomatillos have pretty much the same taste and texture (hard with small seeds). So why not interchange them in recipes? One hint....when I make salsa...be it green or red or a combination...Put the tomatoes, tomatillos, and green tomatoes on the grill for awhile to soften and char them. It adds a nice smokey taste to the salsa. Enjoy these...I probably have about 300 more! LOL

    Jessie

       
       MMMMM----- Recipe via Meal-Master (tm) v8.03
       
       Title: Salsa Verde
       Categories: Mexican, Sauces, Salsa
       Yield: 20 Servings
       
       2 x Garlic cloves
       3 x Scallions
       1/2 c Parsley leaves
       1/4 c Cilantro
       1 x Pickled jalapeno pepper
       13 oz Tomatillos (fresh or canned)
       4 oz Mild green peppers (chopped)
       1/4 ts Hot pepper sauce
       1 ts Salt (or to taste)
       
       Drop the garlic through the feed tube of a food processor with the
       metal blade in place and motor running to chop finely (about 10
       seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop
       finely (about 6 pulses of the motor). Add the tomatillos and process
       until pureed, about 5 seconds. Add the remaining ingredients and
       pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of
       Cooking magazine, Jan/Feb. 1987, p.10-11.
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.03
       
       Title: Green Chili Salsa Dip (Beware Very Hot)
       Categories: Dips, Vegetables, Mexican, Chili, Salsa
       Yield: 6 Servings
       
       12 ea Tomatillos; *
       5 ea Jalapeno Peppers; **
       1 1/2 ts Fresh Tarragon; Chopped, OR
       1/2 ts Sugar
       1/8 ts Black Pepper
       2 tb Lime Juice
       1/2 c Yellow Onion; Chopped
       1 1/2 ts Garlic; Minced
       1/2 ts Dried Tarragon; Crushed
       1/2 ts Salt
       3 tb Fresh Cilantro; Chopped
       2 tb Olive Oil
       
       * Tomatillos are Mexican green tomatoes in husks. Remove the
       stems and ** Carefully split each pepper and remove the seeds.
       Remember to wear
       ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
       +++ Coarsely chop the tomatillos and place in a bowl. Add all the
       other ingredients and mix well. May be served at room temperature,
       or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes
       about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato
       Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.03
       
       Title: Chipotle Tomatillo Salsa
       Categories: Sauces, Salsa
       Yield: 1 Servings
       
       3 Chipotle chilies from one 7-
       -ounce can chipotle
       Chilies in adobo sauce*, rin
       -sed, patted dry
       3 ts Corn oil
       1 lb Tomatillos*; husks removed,
       -halved
       1 sm Red onion; chopped
       1/3 c Fresh cilantro; chopped
       1 tb Rice vinegar
       1/2 ts Dried oregano
       
       Puree chilies in blender. Transfer to large bowl. Heat 1
       teaspoon oil in heavy large skillet over high heat. Add tomatillos
       and cook until brown on all sides, about 7 minutes. Transfer to work
       surface. Add 2 teaspoons oil to skillet. Add onion and saute until
       tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add
       to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season
       with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring
       to room temperature.) *Chipotle chilies and tomatillos are available
       at Latin American markets, specialty food stores and some
       supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.03
       
       Title: Green Salsa
       Categories: Sauces, Salsa
       Yield: 6 Servings
       
       2 lb Tomatillos
       3 Fresh serrano chilies or 4
       -jalapenos
       2 Cloves garlic, minced
       -through a garlic press
       1/2 bn Cilantro
       1 ts Vinegar
       
       Salt to taste
       
       Wash tomatillos in warm water and remove the papery husks. Rinse off
       some of he sticky residue. Steam with the whole chili peppers for
       four minutes over boiling water. Cool.
       
       Cut open the chilies and cut out some of the seeds and veins. Cut
       peppers into pieces. Place tomatillos and peppers in a food
       processor or blender. Puree roughly, then add garlic and cilantro.
       Puree to a finer texture. Blend in vinegar and salt to taste.
       
       Use as a sauce for enchiladas, nachos or burritos. Use fresh or
       freeze.
       
       Note: tomatillos are available in the exotic produce section of many
       supermarkets. They look like small, green tomatoes with papery brown
       husks.
       
       From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared
       By: Pat Stockett
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.03
       
       Title: Salsa Verde, Mexican Style
       Categories: Mexican, Sauces, Salsa
       Yield: 2 Servings
       
       1/2 md Onion, finely minced
       1 tb Minced, fresh cilantro
       1 Serrano or jalapeno chile,
       -finely minced
       1/2 ts Salt, OR more
       10 oz Canned tomatillos, well
       -drained
       
       1. If possible, use an electric blender or food processor to blend
       all the ingredients together. (Without machines, use a fork or
       mortar and pestle to mash the ingredients.)
       
       2. Taste and adjust seasonings.
       
       Makes about 2 cups.
       
       From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
       York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
       Echo, 1/93
       
       ---------- Recipe via Meal-Master (tm) v8.02
       
       Anthony Rutter (arutter@f1.net.au)
    
       Title: Green Tomato Pie
       Categories: Pies, Vegetables
       Yield: 1 servings
       
       Pastry for 9' pie with lid 1/4 c Water
       3 c Tomatoes; green 2 tb Flour
       3/4 c Brown sugar 1 ts Cinnamon
       1/2 c Molasses 1/4 ts Nutmeg
       
       Preheat oven to 425F. Remove stem end of tomatoes- don't peel them.
       slice
       tomatoes in thin rings, cover them with boiling water and let stand
       for
       about 10 minutes, then drain them. Arrange the tomato slices in the
       unbaked
       pastry shell. combine sugar, flour, spices, molasses and water; pour
       the
       mixture over the tomatoes and cover with the top crust. Bake at 425F
       for 15
       minutes, then at 350F for 30 minutes.
       
       To quote the author, Edna Staebler "The Mennonites make pies out of
       anything they happen to have around that needs eating, that's how they
       managed to invent so many wonderful recipes."
       
       "Food That Really Schmecks"
    
    
       MMMMM----- Recipe via Meal-Master (tm) v8.04
       
       Title: GREEN TOMATO SALSA I
       Categories: Pickle/reli, Herb/spices, Vegetables
       Yield: 1 Quart
       
       3 ea Green tomatoes
       3 ea Ripe tomatoes, any colour
       1 sm Red onion, diced finely
       2 ea Garlic cloves, minced
       3 ea Hot peppers, stemmed,
       -- seeded & finely diced
       1/4 c Cilantro, chopped
       1/2 ts Salt
       
       Core tomatoes and remove most of the seeds. Cut in small dice and
       mix with remaining ingredients. Let the salsa stand for an hour or
       so before serving. The authors write: "This is a salsa for the end of
       summer, when both ripe and unripe tomatoes are available. However, by
       keeping the proportions of tomatoes, onions, garlic and hot peppers
       roughly the same, you can use all ripe tomatoes."
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.04
       
       Title: Fried Green Tomatoes
       Categories: Native amer, Vegetables
       Yield: 6 servings
       
       2 lb Green tomatoes
       4 ea Eggs
       1 1/4 c Corn meal
       3/4 c Water
       1/4 c Minced chives
       1 tb Salt
       1/4 ts Pepper, fresh ground
       1/4 c Butter or margarine
       
       Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain
       well between several thicknesses of paper toweling until most of the
       moisture of the tomatoes is absorbed. While the tomatoes are
       draining, make a batter by beating the eggs until light, then mixing
       in the corn meal, water, minced chives, salt and pepper. In a large,
       heavy iron skillet, heat the butter or margarine until bubbly. Dip
       the tomato slices into batter, and brown quickly on both sides. Serve
       at once.
       
       From: The Art of American Indian Cooking by Yeffe Kimball and Jean
       Anderson, Avon Books, New York, NY, 1965.
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.04
       
       Title: Green & Red Tomato Salad
       Categories: Salad/dress, Vegetables
       Yield: 4 servings
       
       3 lg Green tomatoes*
       3 lg Red-ripe tomatoes
       1 md Red onion
       3 tb Fresh basil, chopped
       
       
       MMMMM--------------------------DRESSING-------------------------------
       1 lg Garlic clove, finely chopped
       1/2 ts Salt
       1/8 ts Freshly ground pepper
       2 tb Lemon juice
       3 tb Wine vinegar
       1/2 c Olive oil
       1/2 ts Ground cumin
       
       *Pick the green tomatoes just before they begin to ripen red. Cube
       green and red tomatoes. Cut onion into thin slices and separate into
       rings. Combine tomatoes and onions in a salad bowl with the chopped
       basil. Combine the dressing ingredients, mixing well. Add dressing
       to salad and toss. Let set about 30 minutes to blend flavors.
       Delicious with BBQ!
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.04
       
       Title: Green Chili Con Carne
       Categories: Pork/ham, Meats, Mexican, Rice
       Yield: 1 Servings
       
       2 1/2 lb Boneless pork loin
       3 tb Safflower oil
       2 1/2 c Cored, seeded green peppers
       Cut into 1-in. cubes
       1 tb Garlic, minced
       3 c Drained, canned mexican
       Green tomatoes, or use
       Peeled, seeded and chopped
       Ripe tomatoes
       6 oz Can chopped green chilies
       2 tb Cumin
       1/4 ts Ground cloves
       2 tb Fresh chopped coriander
       1 c Dry white wine
       
       1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure
       cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook,
       stirring, until nicely browned. 3. Using a slotted spoon, transfer
       the cubes to a platter. Add another third of the meat cubes and brown
       them. Transfer them to the platter. Brown the remaining meat cubes
       and transfer them to the platter. 4. Add the green peppers to the fat
       remaining in the cooker and cook until wilted. Add the garlic and
       cook about 5 sec., stirring. 5. Return the meat cubes to the cooker.
       Add the remaining ingredients and mix well. Cover with the lid and
       add the pressure regulator. Cook 20 min. 6. Remove the lid according
       to the manufacturer's instructions. Cook down, uncovered, about 10
       min. or until the sauce is reduced slightly. Serve with cumin rice.
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.04
       
       Title: Green Tomato Bread
       Categories: Breads
       Yield: 6 servings
       
       8 To 10 Medium Green Tomatoes
       2/3 c Seedless Raisins
       2/3 c Boiling Water
       2/3 c Vegetable Shortening
       2 2/3 c Sugar
       4 Eggs
       3 1/3 c Flour
       2 ts Baking Soda
       1 1/2 ts Salt
       1/2 ts Baking Powder
       1 ts Cinnamon
       1 ts Cloves
       2/3 c Pecans or Walnuts, coarsely
       -chopped
       
       Peel and core green tomatoes. Discard seeds. Run cut-up pieces
       through a blender until smooth and creamy. You should have 2 cups
       pulp. Set raisins to soak in 2/3 cup boiling water; set aside to
       cool. In a large mixing bowl, cream shortening and sugar until
       fluffy. Add eggs, 2 cups tomato pulp, the plumped raisins and the
       water in which the raisins were soaked. Beat well. In another bowl,
       combine flour, baking soda, salt, baking powder, cinnamon, cloves and
       nuts. Add one cup at a time, to tomato mixture, stirring well after
       each addition. Divide batter into two 9 x 5 inch greased loaf pans
       and bake in a 350 degree oven for one hour and 10 minutes, or until
       toothpick inserted in center comes out clean.
       
       SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.04
       
       Title: Green Tomato Omelet with Basil
       Categories: Vegetables, Vegetarian
       Yield: 4 servings
       
       1 lb Green tomatoes
       - sliced 1/2-in thick
       Cornmeal or flour
       Light olive oil; for the pan
       -=OR=- Butter
       6 lg Eggs
       3 tb Chopped scallions
       2 tb Fresh basil or lovage leaves
       - torn or finely sliced
       - (or more if desired)
       Salt & freshly ground pepper
       Sprigs of basil or lovage
       - (for garnish)
       
       DREDGE THE TOMATOES in the cornmeal or flour. Heat enough oil in a
       10-inch non-stick pan to cover the surface. Fry the tomatoes briefly
       on each side until they are lightly colored. Don't let them get soft.
       While the tomatoes are frying, lightly beat the eggs with the
       scallions and basil or lovage. Season with salt and pepper. Pour them
       over the tomatoes. Let the eggs sit for about a minute, then give the
       pan a shake to loosen the bottom. Cook over medium-low heat until the
       eggs are nicely colored on the bottom, then slide the omelet onto a
       large plate. Place the pan over the plate, invert it and return to
       the heat to cook the other side. When done, turn the omelet out onto
       a serving plate and serve sliced in wedges and garnished with fresh
       sprigs of the herb you have used.
       
       DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
       
       MMMMM
       
       MMMMM----- Recipe via Meal-Master (tm) v8.04
       
       Title: Green Tomato Soup with Garlic~ Ginger~ Cumin
       Categories: Soups/stews
       Yield: 4 Servings
       
       3 tb Extra virgin olive oil
       1 c Yellow onions -- chopped
       1 ts Fresh ginger -- minced
       1 Garlic clove -- minced
       1 ts Ground coriander
       2 ts Ground cumin
       1 1/2 lb Green tomatoes -- peel seed
       Chop
       1 md Green bell pepper -- core
       Seed chop
       1/2 lb Boiling potatoes -- diced
       (about 1-1/2 cups)
       2 c Vegetable broth
       1 tb Honey
       1 sm Red pepper -- fresh or dry,
       Hot
       1/2 c Canned coconut milk --
       Unsweetened
       (or skim milk)
       1/2 ts Salt
       1/4 c Nonfat plain yogurt
       1/4 c Dry-roasted cashews --
       Unsalted
       4 ts Fresh cilantro -- minced
       
       In a large heavy pot, heat the oil over medium heat, then add the
       onions, ginger, garlic, coriander, and cumin and cook, stirring,
       until the onions are soft and translucent, about 5 minutes. Add the
       tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring
       to a boil, reduce the heat to low, and simmer, covered, for 30
       minutes. Remove the hot pepper. Using a blender or food processor,
       puree the soup in batches. Return it to the pot, stir in the
       coconut milk and salt, then heat just to a simmer. Serve, garnished
       with dollop of yogurt, cashews, and cilantro.
       
       ~ - - - - - - - - - - - - - - - - -
       
       NOTES : This soup, with its warming, redolent combination of herbs and
       spices, makes a great first course or light meal for those crisply
       beautiful autumn days. In fact, you may want to make it throughout the
       growing season, serving it chilled during summer's hottest days.
       
       Recipe By : Maggie Oster's Herb Garden (1993:45) NY: MacMillan
       
    

    Faux Apple Pie

    thanks to: Kathleen Peterson" --------------------------------------------------------------------------------
  • 4 cups peeled, sliced green tomatoes
  • 1 tbsp lemon juice
  • 1-1/4 c white or brown sugar
  • 5 tbsp flour
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 tbsp butter or margarine
  • Pastry for 2-crust 9-inch pie
  • Dip tomatoes into boiling water to loosen skins, then peel and core. Cut tomatoes into 1/4-inch slices. Sprinkle with lemon juice. Combine sugar, flour, salt and spices; mix with the tomato slices. Line a 9-inch pie plate with pastry. Fill with tomato mixture; dot with butter. Adjust top crust, cutting slits for steam to escape; seal. Bake at 450 degrees F for 15 minutes, reduce heat to 350 degrees F and bake 30 minutes longer.

    Kathleen P
    +++ Proverbs 31:10-31+++


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