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How Do You Use Green Tomatoes?

10/7/2009 3:55:35 PM

Tags: tomatoes, seasonal recipes, fall, question to readers

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:

Green Tomatoes Sliced

 

 

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.


Photo: www.istockphoto.com


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Post a comment below.

 

Denise
10/27/2014 11:59:33 AM
My dad and stepmom were going out of town for a couple of weeks. Stepmom asked the neighbor guy to plow under the garden, but to get all the green tomatoes off the plants first and give to grandma. She gets back in town and the garden is plowed under, but grandma didn't get any green tomatoes. Stepmom asks the neighbor guy what happened, because she knew there should have been a bunch of tomatoes. Neighbor guy says he didn't save any because they were too small to fry. Now stepmom is sad because the little ones are what grandma makes into picalilly and now there won't be any this year.

Phyllis
10/27/2014 8:39:35 AM
I ALWAYS CHOP MY GREEN TOMATOES AND FREEZE THEM IN 4 CUP BAGS THEN I CAN USE THEM FOR CAKES OR PIES ALL WINTER LONG. I ALSO TAKE THE GREEN TOMATOES AND COOK THEM AND ADD JELLO OR A SUGAR FREE JELLO AND MAKE A GREEN TOMATO JAM. IT IS REALLY GOOD. I USUALLY CAN THEM BY PUTTING THEM IN A WATER BATH FOR ABOUT 10 OR 15 MINUTES. PHYLLIS

Alice_12
10/18/2009 3:54:23 PM
I am originally from "fried green tomato" country!! This is how my mom taught me... Original recipe: iron skillet 3 med green tomatoes (always pick the tomatoes when they are light green) 1 cup cornmeal salt & pepper to taste oil to fry (about 1/4 inch deep in skillet) slice green tomatoes and soak for 20 minutes in cold water. add salt & pepper to cornmeal. take the tomatoes out of the water one at a time and coat with cornmeal and fry (like you are frying chicken) in hot oil. remove when they are golden brown. place on paper towels, let cool a little, enjoy. save leftover tomatoes and make a sandwich out of them the next day. (my mom wrote this...just like this...on an index card for me 34 years ago!) If you like your tomatoes spicy...instead of cornmeal mix, use Zatarain's Spicy Chicken Fry to coat. Wow...New Orleans style!!

headred_1
10/16/2009 10:53:57 AM
My favorite is the green tomato relish, we also call it Picalilly...... For the vegetables: 5 pounds green tomatoes, cored and ground or finely minced 1 pound (2 green and 1 red) bell peppers, ground or finely minced 1 pound (about 3 average) onions, ground or finely minced 1 or 2 fresh hot peppers, such as jalapeño (optional) 1/2 cup pure salt For the pickling solution: 4-1/2 cups white vinegar 1-1/2 cups sugar 2 tablespoons (1/8 cup) mustard seeds 1 tablespoon celery seeds Grind and mix all the vegetables together and sprinkle with the salt. Allow to sit for 3 or 4 hours, then drain well in a colander, squeezing all the excess moisture out of the mixture. Simmer the pickling ingredients for 15 minutes, add the vegetable mixture, bring to a boil, and add to sterilized jars. Seal. Process in a boiling water bath for 10 minutes. www.whatupduck.com

Karen James
10/12/2009 8:17:30 PM
Uses for green tomatoes? Well, when I have enough of those green treasures (not a hard thing to have here in Southcentral Montana) I make Green Tomato Mincemeat. The recipe is as follows: 3 quarts prepared green tomatoes 3 quarts prepared apples 1 pound seedless raisins 2 tablespoons grated orange rind 2 tablespoons grated lemon rind 5 cups well-packed light brown sugar (or raw) 3/4 cup cider vinegar 1/2 cup fresh lemon juice 1/2 cup water 1 tablespoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 2 teaspoon salt To prepare tomatoes: put through the food grinder, using coarse blade. Peel and core apples and put through grinder. Combine all ingredients in order in a large kettle, and bring to boiling, stirring frequently. Reduce heat and simmer until dark and thick-about 2 1/2 hours. Stir occasionally. Pour boiling hot into pint jars, allowing 1/2 inch headroom, and process in a Boiling-Water Bath for 25 minutes. Makes 8 pints, enough for 8 nine-inch pies. May also be used in soft cookies.










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