If you are looking for a great recipe for green tomatoes at the end of the garden season, may I suggest trying green tomato relish? Green tomato relish was the first thing I canned as a young wife and mother. My minister’s wife, Marie Beck, taught me how to make it, and I still have the recipe card she wrote for me more than 30 years ago. It only requires a few ingredients, is easy to make, and is delicious served with roasted pork or on hot dogs. Yields about 7 pints.

Ingredients:
25 medium or 35 small green tomatoes
3 medium green bell peppers
2 medium sweet red peppers
3 medium onions
4 tbsp pickling salt
4 cups sugar
3 cups white vinegar
3 tbsp mustard seed
3 tbsp celery seed

Instructions:

1. Chop, process or grind all vegetables into a fine dice, then cover with the pickling salt and stir to coat. Let the mixture stand for 3 hours, then drain well.

2. Boil the sugar, vinegar and seeds for 5 minutes, then add the vegetables and simmer for 10 to 15 minutes.

3. Seal in hot, sterile pint jars in a boiling water bath for 10 minutes.

See also:

• Fried Green Tomatoes with a Cheesy Crust
• Thai Green Tomatoes with a Coconut Crust
• Roasted Green Tomatoes
• How Do You Use Green Tomatoes?

Try this Eastern twist on a Southern American favorite. The zing from limes and chilies complements the natural tang of green tomatoes, while the crunchy coconut balances out the heat.

2 to 3 medium green tomatoes
Sea salt, to taste
Freshly ground white pepper, to taste
3/4 cup all-purpose flour
1/4 cup whole wheat flour
3 1/2 tbsp Thai seasoning blend
2 large eggs
Dollop fresh cream or half-and-half
Zest of one lime
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup unsweetened coconut, grated (You can use raw or toasted coconut.)
1/4 cup fresh cilantro leaves, finely chopped
3/4 cup coconut oil

Garnish:
Lime wedges
Fresh cilantro

Tomatoes.  Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Season with sea salt and white pepper, to taste. (Beware that you will use these seasonings in the outer coatings, as well.)

Flour Mixture.  Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Thai seasoning blend. Pour onto a plate or low bowl, and set aside.

Egg Mixture.  Beat the eggs with the cream, then stir in the lime zest and a tablespoon of the seasoning blend. Pour into a low dish and set aside.

Breadcrumb Mixture.  If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in the ground coconut, chopped cilantro and a tablespoon of the seasoning blend. Don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.

Preparing the Tomatoes.  Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cconut mixture. Let the tomato slices rest on a plate while you heat the coconut oil.

Time to Fry!  Heat the oil in a wide sauté pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.

Time to Eat!  Serve your Thai green tomatoes while still warm, garnished with lime wedges and torn cilantro, and sprinkled with the seasoning blend. They'll make a nice addition to any Thai meal, or you can offer them up as a stand-alone appetizer. To make the Thai green tomatoes the star of the meal, serve them over lime-scented jasmine rice with crispy bean sprouts and a drizzle of spicy peanut sauce. 

See also:

• Fried Green Tomatoes with a Cheesy Crust 
• Roasted Green Tomatoes 
• Green Tomato Relish 
• How Do You Use Green Tomatoes? 

Roasted green tomatoes are sweet-tart, tangy and yummy all on their own (eaten hot or cold), but also make a nice contribution to other dishes. Simply add the roasted green tomatoes to other recipes in place of regular tomatoes. For example, try their bright, zesty flavor in salsas and soups, or over pizza, pasta or bread.

Green tomatoes
Extra virgin olive oil
Sea salt
Freshly ground pepper

1. Slice the green tomatoes in half, and remove the stem sections.

2. Place the cut tomatoes in a baking dish, and drizzle with olive oil. Swirl all the tomatoes around so that all the surfaces are lightly coated in the oil, then make sure each slice is cut-side-up. Sprinkle with salt and pepper.

3. Broil for about 10 to 15 minutes.

See also:

• Fried Green Tomatoes with a Cheesy Crust
• Thai Green Tomatoes with a Coconut Crust
• Green Tomato Relish
• How Do You Use Green Tomatoes?

I'll take fried green tomatoes almost any way you throw them at me, but I like to boost the classic preparation of this Southern specialty by adding hard grated cheese to the breadcrumb mixture. The cheese melts into the crusts as they fry, which is of course tasty, but is also useful for keeping the breading together.

Ingredients:
2 to 3 medium green tomatoes
Dash sea salt
3 1/2 tbsp  Cajun seasoning blend  
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 large eggs
Dollop fresh cream or half-and-half
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup grated hard cheese, such as Parmesan or Gruyere (Note: A nutty cheese is particularly nice with the zesty flavor of green tomatoes.)
3/4 cup peanut or other frying oil

Instructions:

Tomatoes. Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Sprinkle with a little salt. Let the tomato slices rest while you prepare the breading mixtures.

Flour Mixture. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Cajun seasoning blend. Pour onto a plate or low bowl, and set aside.

Egg Mixture. Beat the eggs with the cream and a tablespoon of the Cajun seasoning. Pour into a low dish and set aside.

Breadcrumb Mixture. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in a tablespoon of the Cajun seasoning, but don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.

Preparing the Tomatoes. Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cheese mixture. Let the tomato slices rest on a plate while you heat the oil.

Time to Fry! Heat the oil in a wide saute pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.

Time to Eat! Serve fried green tomatoes while still warm, with a sprinkle of Cajun seasoning over them. Try offering them up as a snack or appetizer; a sandwich filling or salad topping; or as a main course with whole grain pilaf and steamed vegetables. When it's just the right time of year (usually late summer or early fall), I like to serve fried green tomatoes side-by-side with fresh, ripe, juicy tomatoes for an interesting and playful garden-fresh meal. And if you want to get really tomato crazy, try roasting some tomatoes and blending them with creamy roasted garlic, fresh herbs, and a soft cheese, such as sour cream, thick yogurt, or crème fraiche, for a tomato-ey dip to accompany your fresh and fried tomatoes!

See also:

• Thai Green Tomatoes with a Coconut Crust
• Roasted Green Tomatoes
• Green Tomato Relish
• How Do You Use Green Tomatoes?

Do you have tricks up your sleeve for storing tomatoes into the fall and winter? What's the longest you've been able to keep your summer tomatoes around? If you've got any tips and ideas for storing tomatoes, please share them by posting a comment below.

See also: 

• Enjoy Fresh Tomatoes All Year
• Winter Tomatoes 

Photo by L. Shat/www.fotolia.com

It's time for green tomatoes again — yippee! I've been making all of the following with all the green tomatoes that are coming in from my CSA:

• Fried Green Tomatoes with a Cheesy Crust 
• Thai Green Tomatoes with a Coconut Crust 
• Roasted Green Tomatoes 
• Green Tomato Relish 
• How Do You Use Green Tomatoes? 

If you've got tips, tricks and recipes for using up all those end-of-season green tomatoes, please post them to the comments section below.

If you’re tired of old, flimsy tomato cages, follow this step-by-step guide and make your own sturdy, wooden alternative. It can be folded up for ease of storage and is strong enough, by design, to withstand rough winds better than the wire variety. With minimal materials, all of which are easy to find, all you really need is motivation.

Read Woody’s Folding Tomato Cages for the full guide.

According to USA Today, the recent Salmonella outbreak — the largest in 20 years — may no longer be attributed solely to tomatoes. The Centers for Disease Control and Prevention issued a warning on July 9 to consumers about the possibility of salmonella in raw jalapeno and serrano peppers. So far, the states with the most cases of salmonella are New Mexico and Texas.

The areas that grow the most tomatoes are no longer considered at risk for salmonella, but the Food and Drug Administration still wants people to be cautious.

Thus far, more than 1,000 people have been sickened by salmonella and more than 200 have been hospitalized, according to the CDC.

For more information about salmonella in peppers, check out the following articles:

Salmonella Warnings Shift Focus to Hot Peppers
Killer Hot Peppers?
Salmonella Toll Tops 1,000

Photo: ISTOCKPHOTO 

Still anxious about the Salmonella found in tomatoes? Although some cases have been reported as recently as late June, don’t let it stop you from enjoying fresh, seasonal tomatoes. Turn to local markets instead of industrial food to lessen your chances of getting salmonella or try growing them yourself.

Although the season is almost through to successfully grow your own tomatoes, our wonderful article on growing tomatoes in the winter by David Cavagnaro may be helpful to you if the outbreak continues in the upcoming months.

For more articles about the ongoing Salmonella outbreak, check out the following links…

• Salmonella inquiry looks beyond tomatoes
• Salmonella update: Video
• Salmonellosis Outbreak in Certain Types of Tomatoes
• Investigation of Outbreak of Infections Caused by Salmonella Saintpaul
• Salmonellosis Outbreak from Certain Tomatoes: Questions & Answers for Consumers and Industry 

This classic Italian starter (which is actually pronounced 'broo-sket-ta' and not 'broo-shet-ta'), almost always has a generous dose of raw garlic. If you absolutely must, you can tame the garlic bite a bit by adding the topping to the bread before popping it into the oven.

1 head raw garlic

5 tbsp cold-pressed, extra-virgin olive oil (You can really taste the olive oil in this recipe, so use a good one!)

4 fresh tomatoes

3/4 cup basil, chopped

Sea salt and freshly ground pepper, to taste

1 freshly baked baguette

1/2 cup pine nuts

Peel garlic and dice into tiny pieces. Toss with olive oil in a bowl. Slice the tomatoes, discarding juice and seeds, then dice. Add to the bowl along with a half cup of the basil and stir to coat with oil. Season with salt and pepper. Cover and set aside to marinate for at least an hour.

Toast pine nuts in a dry skillet on medium-high heat, stirring constantly, for about 5 minutes. Slice the baguette in half lengthwise, then cut into 3/4-inch wide pieces. Arrange on an oven-safe pan. Warm the bread in a 300-degree (Fahrenheit) oven for about 5 minutes. Remove from oven and transfer to a serving platter, if desired.

Scoop garlic-tomato mixture over each piece, then sprinkle with pine nuts and chopped basil. Serve immediately.