Green Tomatoes

So I harvested the last of the red tomatoes from the garden today (sad, sad day :( ), the last of the peppers, a quantity of basil that can be descibed in POUNDS (from 5 plants that were about 2.5' tall) AND about 10 pounds of green tomatoes (probably another 10 still on the vine).

So tomorrow after I go to the last farmer's market of the year to stock up on winter vegetables (stored in the basement), I will be busy making pesto, roasting peppers for freezing, and green tomato ________________. My plans are to make baked green tomatoes (as a substitute for fried) and I am going to try a green tomato cake recipe that I found on About.com.

What do you do with your green tomatoes????

Happy fall! :)

I used to wrap them in newspaper and store them in a single layer on shelves in the basement. Periodically I'd go down and feel em and bring up a couple that felt like they might be ripe. They DO ripen this way, and what a treat to have fresh home grown tomatoes at say Thanksgiving..... for your turkey sandwiches. You have to keep on them though - or you might come to find a bunch of tomato mush if you let them go too long.

Martha

There ain't much better on this earth than a green tomato fried right.
I say have a big Tomato Fry!

Pickles!! They taste sort of like a watermelon rind pickle! YUMMMM!!!!

How do you fry green tomotoes right? I have them in my basement on cardboard and they are slowly ripening but I still have a bunch of green ones.

I have read, but never tried, leaving your tomatoes on the vine and hanging them over a water pipe. They are supposed to slowly ripen on the vine.

Slice into circles just under 1/2 inch thick, salt and pepper lightly, flour, then dip into egg mixture then bread them.

heat canola oil in cast iron just under 1/2 inch deep. bring oil up to about 350F (test by dropping bread crumb, it should sizzle and float but not burnt). slide breaded tomato cook for about one minute then flip over carefully, then cook until golden brown. Remove, drain oil and I do the no-no by placing it on clean paper towel to remove wick away any extra oil.

I like it with ketchup.

smilingcat

Yum, except I fry them in butter (:eek: :eek: ) and ketchup??:eek: :eek: To each his own I guess... :D

Ketchup is a universal sauce. It goes on hamburger, it goes on omlette, it goes on just about anything else heck I even used it on herbed potato tonight ... :p :D

smilingcat

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Originally Posted by smilingcat

Ketchup is a universal sauce...

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SALSA!

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Originally Posted by zencentury

SALSA!

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I knew there was something I liked about you Zen;) This girl doesn't do ketchup, lol:eek:

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Originally Posted by smilingcat

Ketchup is a universal sauce. It goes on hamburger, it goes on omlette, it goes on just about anything else heck I even used it on herbed potato tonight ... :p :D

smilingcat

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Ketchup is ONLY for dipping my fries and for Kraft Macaroni and Cheese. That's IT! Well, maybe teeny bit on a burger but NEVER on a hot dog!

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Originally Posted by kelownagirl

Ketchup is ONLY for dipping my fries and for Kraft Macaroni and Cheese. That's IT! Well, maybe teeny bit on a burger but NEVER on a hot dog!

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Never a burger.
Never a dog.
mac and cheese? EEEEWWW
i went through a phase when I used it on scrambled eggs but that's long over

Green Tomato Chutney.
This is from Mrs. Beeton's Book of Household Cookery

1 lb cooking apples
1 lb onions, chopped
4 lb green tomatoes, roughly chopped
1 lb sultans ( I believe these are large golden raisins)
.5 oz salt
.25 tsp cayanne pepper
1 tbls mustard seeds
.5 inch fresh ginger, bruised
1.25 pint malt vinegar
1 lb demerara sugar

Peel, core and chop the apples. Put them in a large saucepan or preserving pan with the onions, tomatoes and sultanas. Stir in the salt and cayenne. Tie the mustard seeds and root ginger in a muslin bag and add to the pan with just enough of the vinegar to cover. Bring to simmering point and simmer for 20 minutes.

Meanwhile combine the remaining vinegar and the sugar in a second pan, stirring constantly over gentle heat until the sugar has dissolved. Add the vinegar mixture to the large saucepan or preserving pan and boil steadily until the chutney reaches the desired consistency. Remove the spice bag.

Pour the chuney into warm clean jars and cover with vinegar-proof lids. When cool, wipe the jars, label and store in a cool dry place.

This is a favorite of my husbands. It is a Brittish food, I don't really know what you eat it with except cheese sandwhiches. If you make it and you don't like it you could always send it my way.:)
Jones

I live in the south. Nothing like fried green tomatoes. I just wash them, slice them, salt and pepper and coat them in a little cornmeal and flour. Cook in a skillet in a small amount of hot oil. yummmmmmmm. yes, ketchup.

What exactly to Fried Green Tomatoes taste like??

They sound a bit unhealthy to me...but are they a treat?

C