665273 Fri Nov 06 14:01:21 -0800 2009 17 31 Home Cooking 0 5161890 Hi. I picked a large number of green Beefmaster tomatoes earlier this week. Right now they are packed in newspapers in a box in our basement, in hopes they will ripen. I used to pickle them for my Dad years ago, but he is gone and they weren't that good. Being realistic, I think they will rot before they turn red. Aside from fried greens tomatoes in cornmeal, do any of you have ideas for consumption of these fruits? Casseroles, side dishes, desserts, etc.: all ideas, other than relish, are welcomed. Thanks and have a great weekend, p.j. Fri Nov 06 14:01:21 -0800 2009 13038 p.j. 1 5162628 Roasted like red tomatoes; drizzle with olive oil and add some chopped garlic, shallot, smoked paprika, S&P. Roast slowly then pulse a few times in a food processor and they'll be great slathered on toasted crostini with some mozzarella or a smoked cheese, such as gouda or cheddar and allow to sit in an oven long enough for the cheese to just start melting. Spread it on bread when making a sandwich, a BLT or something like roast beef (add the roasted tomatoes to horseradish). These are also great in a chutney or if you're into mexican food, you can make a delicious roasted salsa with quartered green tomatoes, seeded (used like tomatillos) some seeded poblano chiles, an onion, cut into wedges and a few garlic cloves. Put onto a parchment lined baking sheet, drizzled with olive oil and roast for about 20-25 minutes or until the chiles are becoming charred (you may need to remove the onion & garlic before the chiles to keep from burning, depending on your oven) Once the chiles are roasted, allow the veggies to cool enough to be able to handle them. Peel the chiles and tomatoes. Add all the veggies to a food processor, along with the juice from the baking pan (it's flavor!) Sprinkle in a little ground cumin, S&P. a pinch of dried oregano leaves and the juice of fresh lime) Pulse the mixture a few times while drizzling in a little olive oil, just enough to break it down into a dipping consistency (you don't need much, the tomatoes are juicy). I canned a batch of this at the end of summer and it's so good. This sauce would be good on grilled or roasted chicken, warmed on a steak with blue cheese or stirred into rice when cooking (reduce the amount of liquid) Fri Nov 06 20:31:06 -0800 2009 5161890 1108638 Cherylptw 2 5168741 Cherylptw, Thanks so much for your response. The roasted salsa idea sounds delicious. Would the salsa freeze pretty well if I don't want to can it? Thanks again, p.j. Mon Nov 09 17:54:07 -0800 2009 5162628 13038 p.j. 3 5171368 I think that it would, the only thing is that because it's frozen, you may have a little extra liquid (from the frozen ice that thaws) but you could drain it off and it should be fine. The taste won't suffer; I have a container in the freezer. Tue Nov 10 17:23:05 -0800 2009 5168741 1108638 Cherylptw 1 5171822 We just finished eating a big batch of green tomatos sauteed with garlic and thyme, really good! Mince a clove of garlic and saute with some torn up italian bread and olive oil to make croutons. Remove croutons from the pan, add a bit more oil, and saute chunked up green tomatoes for about 4 -6 minutes, until they get nice and browned on the edges. Add back the croutons, and some fresh thyme. I've made the scalloped green tomatoes from "Gift of Southern Cooking" and it was wonderful, don't have the book handy, tho..... we usually store several lug boxes of green tomatoes to ripen over the winter, and they are ok, about the same as store bought....just make sure to pick out any that start to spoil. Good air circulation seems to help prevent spoilage. My husband has made green tomato pies (like a mock apple) and he really liked it.... Tue Nov 10 21:15:41 -0800 2009 5161890 24930 kmr 1 5172061 to keep from rot, take them out of the box, but leave them individually wrapped in newspaper. put on cellar floor, with a little room around each tomato. how about a sweet pickle? http://chowhound.chow.com/topics/665825 and did i just see a recipe for a casserole? http://www.chow.com/recipes/10885 (i'm envious....i'd be going fry crazy!). make a little tower with the hot fried green tomato, with some creamy goat cheese. serve it on some arugula and vinaigrette. dang, now i'm hungry! ;-)). Wed Nov 11 01:51:38 -0800 2009 5161890 105717 alkapal 2 5173638 Sounds little tower sounds delicious. My arugula is still going great guns outside! Thanks, p.j. Wed Nov 11 13:45:21 -0800 2009 5172061 13038 p.j. 3 5173692 pj, you're lucky to have fresh arugula. Wed Nov 11 14:03:24 -0800 2009 5173638 105717 alkapal 1 5174107 I was lazy this Saturday (or Sunday?) and watched part of Food Network's 5 Ingredient Meals. I must say that I was surprised at how delicious this dish looked. Bacon, sauteed onions, tomatoes and cheese...hard to go wrong. http://www.foodnetwork.com/recipes/claire-robinson/green-tomato-and-vidalia-onion-gratin-recipe/index.html Wed Nov 11 16:18:46 -0800 2009 5161890 77061 bear 1 5193917 p.j., what did you do with all those 'maters? i guess they're all gone? for the future, i just saw a recipe for green tomato soup with pancetta from emeril, and that looks pretty good. http://www.foodnetwork.com/recipes/emeril-lagasse/hot-n-spicy-green-tomato-soup-with-crispy-pancetta-recipe/index.html Thu Nov 19 07:28:04 -0800 2009 5161890 105717 alkapal 2 5208401 alkapal, Sorry, I've not checked this thread for a week. No, the tomatoes are still in the basement. I need to visit them tonight. The Emeril recipe sounds good; I've just printed it out. I need to figure out something non-porky to substitute for the pancetta/bacon, as we keep kosher. Maybe I will try the recipe with piece of smoked turkey, or just omit the meat. Thanks, p.j. p.s. The bowls of cherry tomatoes are ripening on the kitchen counter, with very few going bad. Wed Nov 25 14:10:16 -0800 2009 5193917 13038 p.j. 3 5209375 p.j., you could sweat the onions in some oil, and add the smoked turkey later. but i'm not imagining smoked turkey with the green tomatoes -- although many use it for collards. also, (and instead of meat) for a little smoky "depth" you *might* add a **TEENY TINY** piece of chipotle in adobo. (and i mean teeensy, tiiiiiny! ;-)). Thu Nov 26 04:00:38 -0800 2009 5208401 105717 alkapal 2 5209446 That recipe is delicious and I have made it many times. I'm sure you could do it without the meat or the turkey would probably work to give it a smoky flavor. Thu Nov 26 05:39:25 -0800 2009 5193917 78897 alliedawn_98 1 5194118 Green tomato pickles--not relish--are just delicious! They're similar to bread-and-butter pickles but have more zing and tang. My favorite recipe comes from the cookbook Fancy Pantry. Thu Nov 19 08:53:05 -0800 2009 5161890 70211 Beckyleach 2 5208367 I used to make sour tomato pickles for my Dad. Traditional Eastern European Jewish side with a corned beef & pastrami sandwich. But I never developed a taste for them. Wed Nov 25 13:59:35 -0800 2009 5194118 13038 p.j. 1 5209014 They will ripen! We had 25 lbs of green tomatoes and I was thinking the same thing, so we did a little looking online and decided to ripen them. We put them in our basement where it's cool but not cold, and put them on trays in a single layer (important), put some old teatowels over them and left them, checking them every few days. Within a couple of weeks they started turning red, and eventually we were able to use almost all of them. It has been almost two months now and I still have a couple of pounds in the kitchen. I've made several batches of tomato sauce, as well as using them in sandwiches etc. They're not quite vine ripened, but they're better than what you'd get in our supermarkets this time of year here in the wet north. We lost a few to rot, but only a few - most were perfectly edible Wed Nov 25 19:50:04 -0800 2009 5161890 1117857 Andrew_Cookbooker 1 5209279 Green Tomato Cake! http://allrecipes.com/Recipe/Green-Tomato-Cake/Detail.aspx Green Tomato Pie http://susanalbert.typepad.com/lifescapes/2009/07/green-tomato-pie.html Green Tomato Soup http://www.epicurious.com/recipes/food/views/Green-Tomato-Soup-230446 http://thefoodproject.org/2009/08/05/lincolnboston-csa-newsletter Green Tomato Salsa http://www.foodandwine.com/recipes/green-tomato-salsa Also check out this CH thread: http://chowhound.chow.com/topics/653331 Wed Nov 25 23:25:33 -0800 2009 5161890 179628 toveggiegirl 1 5210455 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) Ingredients • 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. Thu Nov 26 21:19:38 -0800 2009 5161890 14012 DetectDave