What do do with a whole bunch of green tomatoes ... other than frying them
Green tomato jam is delicious and beautiful.
If you can figure a vegan crust (nuts/flax/?) you could make a great green tomato pie.
Chop them, and with raisins, diced apples and a bit of sugar (apple juice?) cook them down into a beautiful chutney. Just keep it on low, and stir it now and again, and when it looks like it's done, it is!
I make a green tomato chutney; it's relatively easy to make and is terrific as a condiment, on a cheese sandwich, etc. (Sorry for the length of the recipe.)
GREEN TOMATO CHUTNEY
6 pounds green tomatoes
3 TBSP salt
2 pounds cooking apples, peeled/cored/coarsely chopped
1 pound red onions, peeled/thinly sliced
4 shallots, peeled/minced
3-4 garlic cloves, peeled/minced or pounded to a paste with a little salt in a mortar with a pestle
2 tsp freshly grated ginger
2 cups red wine vinegar
1 tsp cumin seed
3 whole cloves
1/4 cup dry mustard, or 1-2 TBSP mustard seed (I like the seed for the crunch)
1-1/2 cups packed dark brown sugar
1-1/2 cups dried currants (or coarsely chopped raisins)
1 tsp coriander seed
2 dried hottish to hot chili peppers (optional), or maybe a TBSP or so of a good, recently purchased chili powder.
Blanch the tomatoes a few at a time in boiling, salted water, then dunk them in cold water; when cool, peel them, cutting out any tough parts, cut them in half crosswise and squeeze out the seeds, then chop them into 1/2" or smaller pieces, toss with 2 TBSP salt and drain in a colander over a bowl or the sink for a couple of hours. (I should mention that even when blanched or parboiled, green tomatoes don't peel as readily as ripe tomatoes; also, the seeds are immature, so you won't get all that much out when you squeeze them. Just FYI.)
In a large enamel or other nonreactive saucepan or casserole (think Le Creuset or Staub dutch oven, if you've got one), combine the drained tomatoes, apples, onions, shallots, garlic, ginger, remaining TBSP salt, and 1 cup of the vinegar. Bring to a boil then simmer, stirring frequently, for 30 minutes.
While that's cooking, finely grind the cumin seed, cloves, coriander seed, and chilies if you're using them. Combine that mix with the mustard (powder or seed) and the brown sugar.
Add the remaining 1 cup vinegar, the spice mix, and the currants (or raisin pieces) to the tomato mix and simmer, stirring frequently, for another 45 minutes, or until it's reduced by about one-fourth. Partway through, taste and add more salt (or any other seasoning) if needed.
Spoon the chutney into still warm, sterilized canning jars and seal. Store the unopened jars in a cool, dark place for at least a few months before using.
12-14 half pint jars.
Make green tomato mincemeat when a freeze comes early and you have a garden full of unripe tomatoes. This recipe is a three-generation family favorite:
Green Tomato Mincemeat
3 quarts finely ground green tomatoes. Discard juice, then barely cover with water and 2 tsp.
salt and bring to a boil. Drain well. (Measure after grinding.)
3 quarts ground cored, seeded apples
2 lbs. raisins (can use either kind)
1/2 lb. currants or more raisins
1/4 lb. finely cut candied orange, lemon peel or citron
2 cups brown and 3 cups white sugar
3 cups apple cider vinegar
1 T. cinnamon, 1/2 tsp. ground cloves, 1/4 tsp. allspice
Cook together until apples are tender. Stir almost continuously to prevent sticking. It should be rather thick. Seal in sterilized jars while boiling hot. Hot water bath this --- pints for at least 20 minutes and quarts for 30.
This makes excellent pies or soft cookies. For a different treat, try baking several layers of sheets of thawed phyllo dough brushed with agave syrup/butter/cinnamon between layers of mincement in a glass or enamel baking dish. (Some metals can be affected by the vinegar in the mincemeat, particularly if let to sit in the pan.). Sprinkle layers with a little brandy if you wish, and top off with the dough brushed with the syrup and sprinkled with sugar and/or cinnamon. Bake until slightly browned and crisp.
If you make mincemeat with meat, it must be pressure canned. Call the local Extension Office or look online for the latest recommendations.
I had about 50 pounds of green tomatoes, I made 2 dozen quarts of green pickled tomatoes; I used Michael Symons recipe off of the food network site. This brine is well spiced, I hope they turn out tasty. I also did some Green Tomato relish from Allrecipes.com submitted by Linda McDaniel, very good.
Try green tomato mince pie filling:
Try green tomato salsa verde (could be cooked or fresco):
green tomatoes, jalapenos, red onion, garlic, lime juice, cilantro, cumin, oregano, s&p
Try green tomato muffins:
1 cup (or more) green toms diced, 1/2 cup apple sauce, 2 Tbsp oil, 1 cup milk, 1 cup b.sugar, 1 tsp vanilla
1 cup each white flour, ww flour, and oats, 1 tsp baking powder, 1 tsp cinnamon, 1/4 tsp each nutmeg and ginger, and garam masala if you like
Lots of chopped walnuts, could add dried cranberries too
Bake at 350 for 30 minutes.
I just dealt with this issue myself. What do I do with a ton of unripe green tomatoes. I decided to make green tomato pickles. They came out amazing.
Here is the recipe for the brine I used:
cups of vinegar 8.00
cups of water 12.00
cups of salt 0.75
I tried a different ratio and had to throw out a few bottles I've found the ratio above to be the best.
I experimented with a different mix of stuff in each jar. Some of the things I used were: pickling spice, garlic cloves (halved), mature and immature dill seed (whole heads), peppercorns, quartered jalapenos and scotch bonnets, coriander seed, dried chili flakes, fennel seeds, etc. etc. I don't think there was a combo that I didn't like.
I used unripe black plum tomatoes which came out perfectly as pickles. Really crisp and not too acidic.
My method is really easy.
I put my jars through the "sterilize" cycle on my dishwasher.
Make the brine and bring to a boil.
Put whatever mix of spices and other flavourings into the jars
Pack the washed and halved (or quartered, depending on the size) tomatoes tightly in to the jars, on top of the things you already put it.
Pour the boiling brine into the jars and put the lid on.
Let the jars cool and then put them in the fridge. They will seal when they get cold.
These pickles must be stored in the fridge.
I gave a few of the jars away and everyone loves these pickled tomatoes. They're addictive.