12 Pounds of Green Tomatoes: and we don't like Relish. Ideas?
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.
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.
Green Tomato Cake!
Green Tomato Salsa
Also check out this CH thread:
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
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.
p.s. The bowls of cherry tomatoes are ripening on the kitchen counter, with very few going bad.
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! ;-)).
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! ;-)).
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....
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)