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ISO green tomato ideas

Well, the weather has turned sufficiently in north west England for me to reckon that I'm not going to get any more ripe toms outside. I've brought them in and am going to try the "ripen in a box with a banana" trick that I saw on a gardening programme on Friday.

But, if it doesnt work, what can I do with them - there's not too many (less than a kilo), so not really enough to think of making chutney. A couple of side dishes, then? Any favourites with you folk?

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  1. Well, there's always fried green tomatoes, Harters. Slice them about 1/4" thick, season with salt, pepper and cayenne, dip in flour, egg and crumbs, and fry until coating is crunchy and golden brown. My husband likes these with red-eye gravy, which is made from ham drippings and a splash of coffee (I know I'll get grief from other hounds about the exact proportions of drippings to coffee - some use a lot, some a little, it's a taste thing.) You could also go ahead and make cupboard chutney: peel and chop tomatoes, cook down with brown sugar, cloves,ginger, cardamom and a dash of vanilla extract or rum flavoring, cinnamon, a handful of golden raisins, cider vinegar and a dash of salt until glossy, thick and chunky. Since you don't have many tomatoes, you should be able to use it up with a couple of dinners and sandwich meals and it will be perfectly safe This chutney is outstanding on garlic roasted pork and also on chicken and turkey sandwiches. Finally, I don't have a recipe that I like, but try to find a good-sounding Green tomato pie.

    1 Reply
    1. re: mamachef

      And fried green tomatoes are wonderful on a bacon, lettuce and tomato sandwich, with some mayonnaise.

    2. I like em fried as well.
      Could pickle them too.

      1. Fried green maters- just wash and slice the maters, salt and pepper each side, dip them in cornmeal and fry in oil in hot skillet. Drain on paper towel and eat hot. We used to eat these when we had brown beans and cornbread for supper.

        My grandmother used to make green tomato relish that we ate with brown beans.

        1. Recently there was a question from a listener about green tomatoes on The Splendid Table. It may have been last week (end of August). You should be able to listen to the pod cast on the program's web site.

          1. I had fried green tomatoes at a place and the way they cooked them sent them to the next level. Slice about 1/4 inch thick and season and very lightly dredge in flour or cornmeal. The key is to have the skillet pretty hot and the coating thin so the tomato sugars caramelize. That makes kind of dark brown spots. They are great with roumalade sauce. We make green tomato relish too-so good on a hamburger.

            1 Reply
            1. re: wekick

              That's exactly how I make mine, wekick. I just season the cornmeal with salt, pepper, and cayenne. And I use a cast iron skillet. The remoulade is absolutely killer with the tomatoes and I'm surprised more people don't serve them that way.

            2. I can't get enough of fried green tomatoes, but sometimes need to be a bit healthier, so will slice them and grill them. Grilled and then diced, they make a great addition to a grilled vegetable salad. Or, I'll serve the slices with some pepper jack cheese melted on top (or sandwiched), with a dollop of tomatillo salsa.

              1. I use green tomatoes in place of tomatillos in recipes. Quite a nice change.

                1. I make green tomato relish, just like my grandmother, and her mother before that. Such an old-time New England recipe. I use the JOY recipe, from a 1950's edition. If you don't have an older copy with this recipe, I will be happy to post the ingredient list and a paraphrase of the instructions [which are easy.]

                  2 Replies
                  1. re: smtucker

                    Yes please to the green tomato relish recipe, I am anticipating a glut of unripened as heat and sun have deserted the Pacific NW.

                    1. re: andrewtree

                      Hope you don't mind me posting this. We make this one and it was my great grandmothers and maybe in the family before that. The only change I made was to soak my cabbage for a few minutes and squeeze dry. A food processor is too much-not the right texture.

                      Mimi's Green Tomato Relish

                      Use an old fashioned grinder to grind together the following:

                      1 dozen red peppers (sweet not hot)
                      1 dozen green peppers
                      6 medium sweet onions
                      4 small hot peppers
                      2 dozen green tomatoes(medium)

                      Shred and chop finely 1 head of cabbage. Soak it in water for about 10 minutes and drain and squeeze in dishtowel until dry.

                      Mix all together in a large bowl and add:

                      1 T. celery seed
                      1 T. mustard seed
                      1 tsp uniodized salt
                      1 quart of white vinegar
                      2 cups sugar
                      Mix and place in clean jars. We do not process this but refrigerate and eat it within the next month or so. We used to hope we had some for Thanksgiving. I have kept this at least 6 mos refrigerated. Processing changes the texture.

                  2. Green tomato pickles were commonplace for me growing up. If you'd like the recipe, I can look and see if I saved it from my mother's multitude of index cards.

                    1. I did catch The Splendid Table episode, and though there were several specific ideas Lynne mentioned, the gist of it was that you can use green tomatoes in any recipe that calls either for tomatillos or apples. She also said that they are wonderful raw, but that if you cook them, you should really cook them thoroughly to soften all the way through, otherwise they're just sort of half-way cooked and not very good.

                      1. Fried green tomatoes but don't stop there- use them to make BLT's- yummy!

                        1. Make chutney...! Green tomatoes and apricot, GTs and apple, GTs and peaches...

                          Harters,, I find an apple stored along side green tomatoes workd very well to ripen them. My GTs simply ripened over a few days in our larder.