more than fried green tomatos

Frost is approaching in some areas and green tomatos are on the vine. The ones that have lightened up in color have a good chance of ripening in the house, but what to do with the hard green knobs or just barely lightening ones. Green tomato pickles, chutney or relish is the answer. Do don't let any of those precious tomatos go to waste. There are several recipes online with various flavors to suit your taste. Cherry tomatos make wonderful cocktail/antipasto/goes with a sandwich bites.

Kay

I had no idea about all the different things you could make from green tomatoes and I am learning this year since it's the first year I have really had a successful year (aside from all the tomatoes I have fed the deer) I have also never eaten fried green tomatoes care to share a recipe?

in my opinion there is no higher calling for a green tomato than to be batter dipped and fried in a hot cast iron skillet. however, if one must find something else to do with them, tomato jam with a little blueberry for color is very acceptable.

Do you remove the skins to fry them?

i do not. i slice them, sprinkle them with a little sugar and let them sit for a few minutes, then dip them in cornmeal/salt/pepper mix and put them in the pan until they are crispy and brown.

at the end of the season when it looks like tomatoes are well and truly done for, i take off every green tomato from every plant, slice them, flash freeze them then store them in vacuum seal bags in the deep freeze. i eat fried green tomatoes all winter this way. i don't even thaw them, i just sugar the cornmeal and fry them frozen. they come out as if fresh off the plant.

Rowena, what do you fry them in and how hi up the pan is it?

CC, who is not a frier

this is the south. whenever possible, we use bacon grease. but i only use a little, because i don't like grease, i just like the flavor of bacon. i put in just enough to coat the bottom of the pan. the pan needs to be hot as hades when you put the oil in. it will cook the food so quickly that the moisture inside escapes as steam, which keeps the oil from soaking into the food. oil-soaked food = ick. bacon-flavored food = heaven.

rowena___. wrote:oil-soaked food = ick. bacon-flavored food = heaven.

Agreed! Thanks for the instructions. I can do that!

CC

Rowena, can I ask what the sugar is for?
Jo

littlejo wrote:Rowena, can I ask what the sugar is for?
Jo

to sweeten the tomatoes. it counters the acidity.

rowena___. wrote:

littlejo wrote:Rowena, can I ask what the sugar is for?
Jo

to sweeten the tomatoes. it counters the acidity.

+1 or you can use honey.

dill cherry tomatos are great. I have never made them, but I've eaten many. HMMMM wonder if I could substitute green tomatos for carrots in the hot pepper jelly my son is making?
Rowena, here is the Hab pepper jelly recipe. What do you think.

Ingredients
8 half pint canning jars with lids and rings
1 1/2 cups cider vinegar
6 1/2 cups white sugar
1 cup shredded carrot
1/2 cup minced red bell pepper
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin




Directions
1. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Kay

And here's a Green Tomato Chutney I've used in the past (and may again this year considering the wealth of green tomatoes). When I served it, with a nod to the British who introduced the West to Indian chutney, I stir in a teaspoon of light rum before serving the chutney.
Nonna’s Green Tomato Chutney
This is called a “chutney,” but is a great addition to a roast pork or turkey sandwich.

4 lb. green tomatoes, peeled (use vegetable peeler) and chopped
1 lb slightly green apples, peeled and chopped
4 medium onions
6 large garlic cloves, minced
1 cup dates, pitted and chopped
3 tablespoons chopped fresh ginger
15 red chilis (or combination of Thai and jalapeno peppers)
2 cups white sugar
1 tablespoon salt
3 cups cider vinegar

Place all ingredients into a stockpot. Bring to a boil and simmer for about 2 hours of until it begins to thicken. OR, use a crockpot set on high to cook for about 4 hours, or until thickened. Pour into sterilized 8 or 12 oz. jars, seal and process in hot water bath for 10 minutes. Store in cool, dark cupboard.

Oct. 2008