Green Tomato Mincemeat

Learn how to make this green tomato mincemeat, includes a recipe for green tomato mincemeat and ideas for using up your green tomatoes in dishes.


| September/October 1977



Create a great basic material for culinary experiments by making this green tomato mincemeat.

Create a great basic material for culinary experiments by making this green tomato mincemeat.


Photo By MOTHER EARTH NEWS staff

This green tomato mincemeat is delicious as is or to add to other culinary experiments.

Perhaps Ruth Hampton's venison mincemeat recipe in MOTHER NO. 24 ("It's a Mincemeat Day") did appeal to you . . . but you'd rather not kill animals to eat. Or maybe you've got a gardenful of tomatoes but not many red ones and it's threatening to frost any night now. Either way, you may want to prepare a wonderful delicacy that our predecessors were known to enjoy: "mincemeat" made from green tomatoes.

After all, it's use 'em or lose 'em, right? And golden fried tomatoes or garlicky pickled ones, yummy though they can be, still aren't the only good uses to which a surplus of green 'maters can be put. Why, you've got the makin's of enough moist, spicy vegetarian mincemeat there in front of you to go into pies, pastries, and cookies all winter long!

Green Tomato Mincemeat Recipe

So why not pick a peck of that unripe fruit-about eight quarts of love apples (as folks once called them)-and then chop the tomatoes as fine or as coarse as you like. Some people put the main ingredient through a food mill, but I like biggish chunks. Whichever, simmer your 'maters in a large canning kettle with a little water. Then, as the chunks or bits become soft, add:

salt to taste
1 pound of raisins
1 pound of currants (or a second pound of raisins)
1 cup of apple cider vinegar 2 oranges, chopped up peels and all
1 lemon, also chopped or ground whole
1 cinnamon stick a few whole cloves
1 cup of molasses more water, if needed

Bring the combined ingredients to a boil (by which time they should all be soft), ladle the mixture into hot, sterilized jars, and screw on sterile lids.





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