Green Tomato recipes

[Two_Sheds]

Green Tomato Soup
serves 6

1 oz butter
1 lb green tomatoes, sliced
8oz potatoes, peeled and sliced
1 onion, chopped
2 pints stock
1 tin beans like barlotti/pinto/cannellini
1/4 tsp dried sage/thyme/mixed herbs/whatever
salt and pepper
a handful of rice
125ml single cream or a splash of chilli sauce (optional)

1. fry the tomatoes, potatoes and onion in butter until softened.

2. Add the beans, stock, herbs, rice, salt and pepper and bring to the boil.

3. Simmer for 30 mins or until the veg is tender.

4. Blend 2/3 of the soup and return to the pan (I like it a bit lumpy)

5. Stir in the cream/chilli sauce and reheat.

[katieh1]

Green Tomato Chutney

Earthbabes recipe is already a site favorite I know, but here's an alternative recipe I found.

I always have to leave the mustard seeds out for the family but always make sure I add them to a few batches because I think that tastes better! so there!

[Two_Sheds]

Green tomato Salsa

GREEN TOMATO SALSA

1 lb green tomatoes
3 chillis
bunch of fresh coriander
2 tbsp lime juice
1 tsp sugar
1 tsp salt

Put all ingredients together in a food processor and blend until smooth. Serve with tortilla chips, or as a sauce on fish etc

[Two_Sheds]

Cucumber & Green Tomato relish

Cucumber & Green Tomato Relish

2 lb (900 g) green toms
2 lb (900 g) cucumbers
1 large onion
1 large green pepper
2 tbsp salt
˝ tsp ground allspice
1 tbsp pickling spice
1 tsp mustard seeds
6 oz (175 g) white sugar
1 pint (570 ml) white vinegar


Chop all the vegetables finely. Put in layers in a large bowl, sprinkling each layer with the salt. Leave to stand overnight, & sterilise your jars

Tip into a colander and drain well.
Put the vinegar, sugar and spices into a pan and stir to dissolve the sugar. Bring to the boil and add the vegetables.
Simmer for about 30 minutes, stirring frequently, until the mixture is fairly stiff but still moist.
Pack the relish into hot, clean, sterilised jars, right to the top.
Cover and seal immediately.
Label when fully cool.

Makes 3 -4 lbs (1.4 kg - 1.8 kg) of Cucumber and Green Tomato Relish. Ready in about 4 weeks.

[Two_Sheds]

Green Tomato Ketchup

Green Tomato Ketchup

1.4 kg (3 lb) green toms, finely chopped
450 g (1 lb) apples, finely chopped
2 small onions or shallots, finely chopped
225 g (1/2 lb) sugar
1 tsp ground pickling spice
1/2 tsp pepper
1/2 tsp dry mustard
2 tsp salt
300 ml (1/2 pt) vinegar
gravy browning to colour (optional)


1. sterilise your bottles/jars

2. simmer all ingredients for about 1 hour, stirring occasionally.

3. Sieve the mixture, re-boil the sauce and bottle while still hot.

http://www.cookitsimply.com/recipe-0010-0628x4.html

[Two_Sheds]

Green Tomato Salad

Green Tomato Salad
Serves 4

1 shallot or red onion, halved then thinly sliced
1 tbsp Peanut oil (or olive/sunflower)
50g/2oz Peanuts, very finely chopped (even better if you toast them. any nuts/seeds will do)
2 tbsp freshly chopped Coriander
2 Green Chillies, finely chopped
2 tbsp Lime Juice
8 Green Tomatoes, chopped
Salt


Mix ingredients, and serve

[Two_Sheds]

Jamie's Green Tomato Ketchup

Jamie Oliver's Tomato Ketchup

1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 tsp freshly ground black pepper
1 pound amazing allotment tomatoes (red, orange, yellow or even green), chopped
1 pound tinned tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

1. Place all the veg in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves.
2. Season with the pepper and a good pinch of salt.

3. Cook gently over a low heat for 10 - 15 mins until softened, stirring every so often.
4. Add all the tomatoes and 11/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

5. Add basil, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny.
6. Put the sauce into a clean pan, add vinegar and sugar.
7. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

8. Spoon the ketchup through a sterilised funnel into sterilised bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.



Tips on Sterilising Jars

Properly-handled sterilised equipment will keep canned foods in good condition for years. Sterilising jars is the first step of preserving foods.

Jars should be made from glass and free of any chips or cracks. To sterilise jars, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray.
Leave in a preheated 175 degree F oven for 25 mins. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs (sterilise by dipping in boiling water) when handling the hot jars.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

[HayleyB]

Brill, I must have a million green tomatoes and me being a complete dodo didn't realise you can eat green toms - I was seriously worried that if we don't get more sun then I'm in trouble

[Two_Sheds]

I just picked 12 lbs of green tomatoes. I'm now listing them on FreeCycle !

[Johnny Appleseed]

This is a great use for those people who have a lot of green tomatoes and a sweet tooth. It's scrummy.

Green Tomato Jam (from Delia On Line)

Green Tomato Jam as follows:-
6lb green tomatoes (deskinned)
2 lemons
1 teaspoon citric acid
6lb sugar (preserving works best)
1. Slice tomatoes and place them in preserving pan.
2. Warm lemons in microwave, squeeze juice and pour over tomatoes.
3. Place peel and lemon pips in a muslin bag, tie and place in pan.
4. Simmer until fruit is broken down.
5. Meanwhile warm sugar in oven gas 110o c.
6. Sterlize jars in the warm oven.
7. Add warmed sugar to the pan, stir over minimum heat until all sugar is dissolved. Bring to the boil.
8. Boil rapidly until setting point is reached (test in the normal way).
9. Pour into the warmed jars, leave to cool, place waxed paper circle over top of jam, seal. Store in a cool place (preferably dark).
Lasts for about 12 months if kept properly, Once opened I keep it in the fridge.
Enjoy, delicious on plain scones or warmed new bread.

[Johnny Appleseed]

Fried green tomatoes

The film of the same name (Fried Green Tomatoes at the Whistle Stop Cafe) is a great one to view as well

Ever since that wonderful movie with Jessica Tandy I've wondered about fried green tomatoes. People really eat green tomatoes? I recall being served fried tomatoes for breakfast while visiting London, but they weren't green. Curious as usual, we found some big green tomatoes at the farmer's market last weekend and just had to try them. The verdict at this house? Yum! What a great way to make use of end-of-the-season tomatoes.

Fried Green Tomatoes Recipe
Ingredients
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Method
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Fried Green Tomatoes Recipe | Simply Recipes

[Two_Sheds]

Being a non-fat kind of neurotic, I just put my "fried" green tomatoes raw under the George Foreman to grill a nice brown colour.
I'm sure they're nicer with a fried crispy coating though

[Winters Blossom]

Amazing soup!

Went onto internet today to find recipes for Green Tomato's. Found the Soup recipe as above.... cooked it just....ABSOLUTLEY GORGEOUS!!!! A must make! Shame it only made enough for six and I'v ran out of toms! Roll on next year.

[wiccanlou]

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Tips on Sterilising Jars

Properly-handled sterilised equipment will keep canned foods in good condition for years. Sterilising jars is the first step of preserving foods.

Jars should be made from glass and free of any chips or cracks. To sterilise jars, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray.
Leave in a preheated 175 degree F oven for 25 mins. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs (sterilise by dipping in boiling water) when handling the hot jars.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

Be mindful that boiling water will not kill botulism or a few other nasties so it is best to dry your jars in an oven at a minimum of 150C for 20 mins or so. It is best not to use anything to dry the inside of the jars or bottles as it can leave bits in the jars it is best to dry in the oven or if you have used sterilisation fluid drip dry.

[valmarg]

PICKLED GREEN TOMATOES

This German recipe calls for green tomatoes ‘small enough to eat whole’, which means growing them deliberately and picking the clusters of small fruit while they are still green, firm and fresh. One of the best varieties to grow is the cherry tomato called Gardener’s Delight. This has the great advantage that the skins of the fruit are unlikely to split.

This is an extraordinary pickle. Once you have tasted it you will never again forget that the tomato really is a fruit. It goes well with cheese, even better with pâtés and terrines.

Makes about 5lb (2.2kg)

5lb (2.25kg) green tomatoes, 1 inch (2.5cm) diameter maximum, stems removed
2 pints (1.2 litres) malt vinegar
6 cloves
1 x 1 inch (2.5cm) cinnamon stick
˝ small nutmeg or 2 blades mace)
pinch salt
1 lb sugar
1 pint (600ml) white wine vinegar

Place the tomatoes in a large pan with the malt vinegar. Stir very gently and bring to the boil, then strain immediately. (The malt vinegar can be thrown away or saved for making chutney.) Tip the tomatoes very carefully into a bowl, taking care not to split the skins.

Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the tomatoes. Cover and leave for 24 hours.

On the third day, heat the tomatoes and the liquid together, but do not boil. Lift out the tomatoes with a slotted spoon and pack them carefully into warmed jars. Throw out any that have accidentally split their skins because they will ruin the effect of the pickle.

Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the tomatoes, making sure they are completely covered. Cover and store for 3 months before opening.


If the skins do split, I don't bother discarding the fruits, I just remove the skins. Waste not, want not.

valmarg