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?

Use this homemade spice blend in Cajun and Creole recipes. You can also use it in place of salt to liven up any dish, or mix a scoop of it with olive oil or buttermilk for an easy marinade.

Ingredients:
1 tbsp sea salt
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp fine raw sugar
2 tbsp cayenne pepper, or to taste
2 tbsp ground smoked paprika
2 tbsp chili powder, or dried chilies
2 tbsp garlic powder  
2 tbsp onion powder

Instructions:
Combine all ingredients with a mortar and pestle or a food processor. Store in an airtight jar. The little spice jars with rubber gasket seals will keep your homemade spice blends fresh longer than jars with screw-top lids.

This spice blend can be used to impart Thai flavor to meat and seafood, or veggies or grains. You can also use it as a dry rub. To make an easy Thai marinade, toss a generous scoop of this seasoning mixture into creamy coconut milk.

Ingredients:
1/2 t bsp dried cumin  
1 t bsp sea salt
1 t bsp freshly ground white pepper
1 t bsp freshly ground black pepper
1 t bsp ground dried hot Thai chilies, or to taste
2 t bsp dried lemongrass
2 t bsp dried lime zest
2 t bsp  garlic powder  
2 t bsp dried ginger
2 t bsp dried mint
2 tbsp toasted unsweetened coconut, ground

Instructions:
Combine all ingredients with a mortar and pestle or a food processor. Store in an airtight jar. (The little spice jars with rubber gasket seals keep herbs fresh longer than jars with screw-on tops.)

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?

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.