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Green tomatoes - a serious overload.....
Having overplanted, I've now got loads of green tomatoes going spare. I don't want to make any more chutney, (have alreaady made 7lbs of green tomato and 10lbs of plum, so am on overload in that respect!) so have any of you got any interesting recipes for using up green tomatoes. I know i can leave them to ripen and eat them red, or make sauce with them, but I'm also on red tomato overload..........please help - am too mean to just throw them away........................!
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Hi K - ok, so use them in a salsa - has to be with tacos etc...; use in stew e.g. with seafood; use in a pickle - bottle and store for Christmas pressies; make gazpacho and freeze the extra; make a vegetable chili; make a veg curry with them; use in a Greek style salad with feta and olive - try as a salad base with grilled halloumi cheese.
Make ratatouille with them - and use in a lasagna, canneloni or other pasta sauce; use to add colur to couscous, and serve with a spicy Moroccan style lamb dish; make a green tomamto pie - slice the toms, mix in a little cinnamon and lemon juice and a spoon of sugar, top with shortcrust and bake for 45 mins or so.
Use with strong flavoured goats cheese and other green leaves for a nice refreshing salad - or fry some paneer with a touch of curry powder and serve with rice (cooked in veg stock), or use the toms with pumpkin or squash in a soup....
Hope that gives some ideas of interest..
Make ratatouille with them - and use in a lasagna, canneloni or other pasta sauce; use to add colur to couscous, and serve with a spicy Moroccan style lamb dish; make a green tomamto pie - slice the toms, mix in a little cinnamon and lemon juice and a spoon of sugar, top with shortcrust and bake for 45 mins or so.
Use with strong flavoured goats cheese and other green leaves for a nice refreshing salad - or fry some paneer with a touch of curry powder and serve with rice (cooked in veg stock), or use the toms with pumpkin or squash in a soup....
Hope that gives some ideas of interest..
Fried Green Tomatoes
Slice any variety of green tomatoes into thick slices.
Dip the slices in beaten egg. (Optional)
Coat the outside with your choice of flour/cornmeal/bread crumbs or any combination of them. You can add salt, pepper, cayenne or any herb you like with tomatoes into the coating and mix it up before you coat the tomatoes.
Fry the tomato slices in the oil of your choice or make them really Southern by frying them in bacon grease.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
Pickled Green Tomatoes
3-1/2 pounds small, firm, green tomatoes (or larger ones, quartered)
1 clove garlic
1 hot red pepper
1 fresh head of dill or 2 tablespoons dill seed
2 quarts water
1 quart vinegar
1/2 cup granulated pickling salt
Wash about 3-1/2 pounds small, firm, green tomatoes (or larger ones, quartered).
Drain and pack into quart jars.
To each quart, add garlic, hot red pepper and dill.
Combine water, vinegar and pickling salt. This will be your brine.
Bring to boiling; fill jar within 1/2 inch of the top. Seal lids.
Note: You may want to process in hot water bath for 5 minutes, but not necessary.
Makes about 4 quarts.
Green Tomato Ketchup
From Diana Rattray
6 pounds green tomatoes
3 pounds onions
1 tablespoon black pepper
1 tablespoon mustard
1 teaspoon Worcestershire sauce
4 cups vinegar
1 cup honey
Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce.
Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally.
Carefully puree mixture in a blender; strain through a mesh strainer.
Return to pot and bring to boil; add honey.
Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space.
Wipe the jar tops and threads clean with clean damp towels.
Place hot sealing lids on the jars and apply the screw on rings loosely.
Process in boiling water bath in a deep canning pot for 5 minutes.
Remove the jars and cool completely.
Tighten the jar screw rings to complete the sealing process.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.)
Let jars of green tomato ketchup stand at room temperature 24 hours.
Store unopened product in a cool dry place up to one year.
Refrigerate green tomato ketchup after opening.
Makes 6 pints of green tomato ketchup.
Wow, BBWCHATT!
You down south ladies know your stuff! Thank you so much for ideas - with yours and Nickmo's, I'm going to be a bit busy for the next few days! Someone else gave me a recipe for a green tomato cake, which sounds fantastic, so now I'll probably run out of green toms before i run out of ideas.
K xx
You down south ladies know your stuff! Thank you so much for ideas - with yours and Nickmo's, I'm going to be a bit busy for the next few days! Someone else gave me a recipe for a green tomato cake, which sounds fantastic, so now I'll probably run out of green toms before i run out of ideas.
K xx
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