recipes using green tomato?
Here's two I just made and they are great: ( I canned the marmalade too)
Green Tomato and Lemon Marmalade
1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4cups sugar
2 tablespoons fresh lemon juice
Pinch of salt.
1. Bring lemon slices to a boil in a pot of water. Drain.
2. Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Yield: 1 3/4 cups.
Green Tomato Salsa (Salsa Verde)
• 5 medium green tomatoes
• 2 jalapeño peppers
• 1 small onion (white or red)
• 1 clove garlic
• 2 Tbsp chopped fresh cilantro
• 1 Tbsp vegetable oil
• Salt and pepper to taste (for an extra zing, add 1/16 to 1/8 tsp cayenne pepper)
Combine all ingredients in a blender or food processor (a few tsp of water may help get things started in a blender). Refrigerate unused portion.
red and green tomato pie, one of my favorites for a simple easy meal.
I've only ever made with a store-bought pie shell, and there's so much salt in the cheese, I don't think you need more in the topping - I've never used the s&p when I've made this.
re: the fried green tomato recipe posted above - if you really want to get decadent... plan on 2-4 pieces of bacon for everyone you're going to feed, after you cook the bacon and finish frying the tomatoes, pour off most of the bacon grease (leave 1-2 tablespoons) and make a fairly thick milk gravy with the drippings, flour, some tabasco, and add a couple pieces of hard, slightly over-cooked pieces of crumpled bacon at the end. Pour over the tomatoes and serve with the bacon on the side. Heart attack on a plate, but so delicious!
I tried Alkapal's waffle iron method (olive oil only, no parm) with green toms and they were THE BOMB....
Also: NYtimes had a recipe from Green tomato soup with Brioche croutons last week...I'll be trying it out once all hope of ripening my greens is gone
Last night I grilled a sliced green tomato and two sliced eggplants and roasted a red pepper on the grill. I mixed all of them together with capers, basil, salt, pepper and a vinaigrette and let it sit for about 30 minutes to gently marinade and come to room temp. It was lovely, and made good use of the tang of green tomatoes without overwhelming.
Here's my favorite way to make tomatoes; green or red...Cornmeal Crusted Tomato Stacks with Herb Marscapone and Crisp Prosciutto.
Make the marscapone by softening a package of the cheese and mixing with fresh chopped basil (lemon basil is great if you can get it), thyme, ground cumin, garlic powder, kosher salt & pepper; set aside.
Add peanut oil or canola oil to a large heavy skillet and heat to medium temperature. Cut slices of prosciutto to the size that will fit between the tomato slices when you stack them; add to the skillet and cook for a minute per side or until crispy; remove from skillet and drain on paper towels.
Mix together yellow cornmeal, fresh chopped parsley, kosher salt, and black pepper in a shallow dish. In a second dish, add some all purpose flour. To a third dish, whisk together a couple of eggs (depending on quantity you're making) and a few tablespoons water until blended. Core and cut a tiny slice from the top and bottom of the tomatoes then cut them into 4 slices for each tomato. Season the tomato slices with seasoned salt or kosher salt & pepper
Making an assembly line, dust the slices first in the flour then dip into the egg mixture. Pat the tomato slices into the cornmeal, coating well then carefully place them into the hot oil. Cook the slices for a couple minutes per side or until golden. Remove the tomatoes as they cook to drain on paper towels. Once all of the slices are cooked, begin assembling the tomato stacks as follows onto individual serving plates: a slice of tomato, spread a little of the cheese mixture followed by a piece of prosciutto then repeat until each serving has four pieces of the tomato. You can top this with a herb vinaigrette or a nice Vidalia Onion dressing.
I've included a photo of my dish made with ripe tomatoes. By the way, this may be a little time consuming but it is A HIT AT PARTIES OR A DINNER. Enjoy!
Fried Green Tomatoes are fabulous. Thickly slice green tomatoes and season with salt and pepper. Let sit. Beat an egg in one dish. In another dish put cornmeal seasoned with smoked paprika. Dip tomato in egg wash and then in cornmeal. Fry in oil of choice. Hate to say it, but bacon fat is the best. Serve with bacon and eggs and some salsa.
An easy pickling recipe (to be used within a week) is just to save pickle juice and add the tomatoes to them.
This site has 25 interesting ideas. I'm going to have to try some of them as I like green tomatoes and can never think of what to do with them other than pickling or frying. The green tomato salsa sounds especially good.
A few other things that sound good to me
Green Tomato Rice
Green Tomato Soup With Country Ham
Green Tomato Hash
Green Tomato Ketchup ... tho it is unlikely I'll ever make this, it sounds interesting
Baked Green Tomatoes with brown sugar
You can try using green tomatoes in place of tomatillos. Pickled green tomatoes is definitely an option, as are fried green tomatoes coated with cornmeal. If the tomatoes are home-grown, you can just leave them out for *several* days and they'll turn red on their own. They'll be fine for salads or whatever recipes call for red tomatoes. You'll be surprised at their taste too.
I am fond of these pickled green tomatoes:
1 pound green tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons salt
2 pieces sun-dried tomatoes (not packed in oil), soaked and minced
2 large cloves garlic, minced
1 tablespoon minced fresh hot red chile
6 mint leaves, chopped
12 basil leaves, minced
about 4 cups white wine vinegar (must be 7 percent acid)
about 1/2 cup fruity extra-virgin olive oil
In a non-reactive bowl, combine tomatoes and salt, cover and refrigerate 24 hours. Turn into a sieve and rinse under cold, running water. Toss tomatoes with garlic, chile, sun-dried tomatoes, and herbs. Pack into sterile jars, add enough vinegar to cover, top with a little oil. Seal, cool, and refrigerate for at least 3 days. They will keep for the rest of your life, but they get more powerful as they age.
I also like this green tomato soup (I omit the ham & use water in place of the chicken broth):
2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 bay leaf
2 lbs green tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Sour cream or yogurt
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes. Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper. Garnish with sour cream or yogurt.