what to do with green tomatos?
- kumar Oct 18, 2005 03:30 PM
i've got nearly a bushel of heirloom tomatos that didn't ripen here in the upper midwest. an suggestions on what i can do with them?
There's a pretty interesting recipe for green tomato jam in the cookbook, "The Italian Country Table" by Lynn Kaspar. It is kindof like a chunky jam that you can put on top toast with ricotta cheese or even use to top a tart. I made it a few weeks ago and keep it in the freezer and it is good with an unusual but very authentic Italian kind of flavor. I imagine it would also be great alongside savory foods.
Let's see if I can remember the general concept of the recipe:
core and chop up 1 pound tomatoes into 1 inch chunks. Add 3/4 cup sugar and Let stand 24 hours in a non-reactive bowl. You should have a fair amount of juice released. Then put tomatoes with juice in a non-reactive pan, add zest of one lemon plus the lemon chopped into small chunks (seeds removed), along with a cinnamon stick, pinch of salt and fresh ground pepper and simmer gently on the stove about 20-40 minutes until the juice thickens to syrupy. Use in two weeks or keep in freezer.
There is a similar recipe online here:
It does require an extra step (boiling it all again).
Let us know what you decide to do!
Try pickling tomatoes - much like cucumbers/pickles.
Or how about the good old standby - use some for fried green tomatoes.
how about fried green tomatoes? if you cholesterol isn't too high. ;)
use green toms that are nice and firm.
slice thickly, salt & pepper
dredge in egg
coat w/ mix of corn meal & flour (sometimes i add a little cayenne to this mix)
fry in bacon fat until browned. the fat should be nice and hot, so as to cook the tomatoes quick. you don't want them to be soft.
eat quick when hot, while the breading is crunchy... (usually standing by the stove... ice cold beer in hand) I find most people can't eat more than 2-4 slices a piece.
you have to use the bacon fat, cooking them in oil just doesn't work. some people make blt's out of them, but that is way overkill in my book. I have made "dinner" out of them, by serving them with a bacon/spinach salad... but that was almost death by pork products. (you can keep them crisp on a cookie sheet in the oven, on low heat, if you are trying to make a larger quantity.) but they don't keep well and really aren't very good leftover... the breading gets too mushy.
anyway.. worth trying once. :)
I make a salsa/pico de gallo from them. Chop 'em, add chopped red onion, cilantro, chopped jalapeno pepper. Tastes similar to a tomatillo relish. (I've also made fried green tomatoes---yummy)
I got this one from my farmer's market book. An uncooked pasta sauce:
Finely chop the tomatoes (you could process them, but the sauce gets a little runny that way).
Add minced garlic to taste. One clove per tomato is a decent amount. Add some red pepper flakes (also to taste), salt, pepper, and evoo (maybe 2 tbsp for each medium to large tomato). Let all that marinate together for at least an hour, then toss w/freshly cooked pasta and grated parmesan. If it's a warm day, this is wonderful as a cold pasta dish too.