If you listen closely, a collective sigh can be heard from gardeners around the West Coast. We had a royally bad summer. It was cold. It was cloudy. It was horrible tomato weather.
In the spirit of looking on the bright side, I’d like to think that this crummy season gives us the opportunity to try some new green tomato recipes. I asked for your ideas and you guys really came through, submitting recipes for everything from chutney, to sweet and savory pies, to green tomato jam, to fried tomatoes and “unfried” tomatoes.
So don’t throw all those rock hard tomatoes in the compost pile. Pick them and get creative. Who knows? Maybe you’ll find a recipe you love so much, you won’t miss ripe tomatoes. Thanks to everyone who submitted both their own recipes and published recipes. Let the cooking begin!
Celina loves the Squash, Bean and Cheese Enchiladas With Green Tomato Sauce from the Oregonian newspaper.
Sonia makes green tomato pickles with this recipe, but she substitutes green tomatoes for the cucumbers.
Monika likes this Green Tomato and Red Onion Relish recipe so much that she doesn’t even buy or make regular relish anymore.
Jessica recommends sauteing chopped green tomatoes with radishes and balsamic dressing and using the mix as a salad topping.
Sandy pointed out that the Ball Blue Book of Canning has a salsa verde recipe that calls for green tomatoes rather than tomatillos.
Flower thought that Green Tomato and Corn Salsa sounds good, and I totally agree. Probably because anything salsa related piques my interest.
This recipes sounds like a good excuse to make a batch of corn bread—Nicole has tried making Green Tomato Soup with Country Ham and reports that it is good, but she doesn’t blend it because she likes a chunkier consistency.
The word on the street is that the green gazpacho recipe in Molly Katzen’s “The Enchanted Broccoli Forest” cookbook is good. I haven’t tried it, but I do love the broccoli forest recipe. It’s such a classic.
Amy wants to try the No Sugar, Salsa-Like Green Tomato Relish recipe. It has apples, cider vinegar, onions, and peppers in it. Yum!
Terry pointed out that Lynn Rosetto Kasper had a great column in the Seattle Times with a bunch of green tomato recipes. The slow-grilled ribs basted with green tomato jam sound totally tasty.
Kathy from Texas found that the Food Network has a lot recipe ideas for green tomatoes, including Emeril Lagasse’s Hot-n-Spicy Green Tomato Soup, Paula Deen had both a Green Tomato Pie and a Green Tomato Cake with Brown Butter Icing. Seriously, leaves it to Paula Deen to somehow combine brown butter and green tomatoes! I think I’m definitely going to try that recipe.
My friend Amanda also makes green tomato pie, she doesn’t really use a recipe….but kind of eye-balls it. The basic ingredients are a whole pile of green tomatoes, sugar, cinnamon, lemon juice and pie crust. She says it kind of tastes like very lemony apple pie!
This recipe was shared by Elizabeth of La Vida Desconocida
For those of us living in less-than-hot climates where we’re often left with tons of green tomatoes at the end of the season and no pleasing recipe to do away with them, I present to you: Green Tomato Chutney. Yum. The first time I made it I used a variety of cherry, Roma, and bigger variety tomatoes, so literally any green tomato you have can participate in this delicious sauce.
Here is the recipe, more or less. All the ingredients are based on how many tomatoes you use but luckily it is not an exact science.
Green tomatoes (as many as you have – I used about 2 lbs in this one), diced (no need to de-skin)
1-2 green apples, diced (depending on how many tomatoes you’re using)
Chopped onion (1 medium or large)
Raisins (1/2 cup or so)
Apple cider vinegar (about 2 cups, or until the liquid covers most of the ingredients)
Brown sugar (about 1 cup)
Fresh chopped or zested ginger (not too much – about a teaspoon)
Salt and pepper to taste
Start by “caramelizing” the onions in a bit of sugar and a splash of vinegar for about 10 minutes. Then toss everything else in, cover and simmer until it tasted delicious (about an hour). You need a good amount of vinegar, which should turn syrupy and thick with the sugar. If it’s too liquidy you can simmer with the lid off and then let stand, uncovered, for the first 20 minutes while it cools.
This is delicious served hot or cold with sausages and any grain, especially wheat berries or farro. Also, you can jar it since it doesn’t have any butter or oil in it!
Fried Green Tomatoes
This recipes was shared by Deb.
3 or 4 medium size green tomatoes, they should be a milky green color, on the verge of turning orangey/pink, but still very firm
1/4 cup cornmeal
1/4 cup grated parmesan cheese
6-8 fresh basil leaves, snipped or chopped finely
– about 1 Tbsp dried and crumbled basil
oil for frying – canola or olive, but the pan needs to be very hot and the olive oil may ’smoke’. About 1/4 cup, of either.
Wash and core the green tomatoes, slice about 3/4 inch thick. Cover the bottom of the pan with the oil for frying, and heat till a drop of water dropped into the oil, spatters and hisses. The oil needs to be very hot in order that the tomoato slices do not get mushy as they cook. Combine cornmeal and parmesan cheese, mixing well, and dredge or coat the tomato slices on both sides (a plastic bag works well). Drop tomato slices into hot oil, turn after about 3 minutes, to brown the other side. Serve immediately.
Unfried Green Tomatoes
This recipe was shared by Jenny Fox of the Svelte Gourmet. She also recommends substituting these unfried tomatoes for eggplant in an eggplant parmesan recipe!
2 large green tomatoes
1 cup Parmesan cheese (shredded, NOT grated)
1 cup panko breadcrumbs
1/4 tsp salt
1/4 tsp black pepper
Pinch cayenne pepper
Olive oil or cooking spray
Preheat oven to 400 degrees. Mist a baking sheet with olive oil or cooking spray. Slice tomatoes between 1/8 and 1/4 inch thick. Beat egg. Combine Parmesan cheese, panko and spices. Dip each tomato slice in the egg, then into the breading mixture, pressing to coat both sides. Place breaded slices in a single layer on the baking sheet. Mist tops with olive oil or cooking spray and bake for 30 minutes or until golden brown and crispy. No need to flip them.
Green Tomato Mincemeat
An old-fashioned favorite, without the suet. Requires about 2 hours of slow simmering and 25 minutes in a water bath canner, but can also be frozen, once cooled.
6 pounds green tomatoes
2 pounds tart apples
2 cups raisins
4 cups brown sugar
2 cups strong brewed coffee
1 lemon, grated rind and juice
2 tsp grated orange peel
1/2 cup vinegar
1 tsp ground nutmeg
1 tsp ground allspice
Wash and core the tomatoes and apples, removing any blemishes and cutting into quarters. Add raisins and coarsely chop or process in a food processor. Place in a large, heavy bottomed kettle or pot, add the remaining ingredients and simmer over low heat for about 2 hours. Be sure to stir often or it will scortch. Pack into hot pint jars, leaving 1/2 inch headspace, seal and process in boiling water bath canner for 25 minutes. Allow to cool, undisturbed for 24 hours, check for seal and then store.
8 to 10 pint jars
Green Tomato and Sausage Pie
This recipe comes from Grace.
Who doesn’t like pie? And everything tastes better with bacon. I always make GREEN TOMATO AND SAUSAGE PIE. The recipe probably came from Cook’s Illustrated many years back, and has survived some modifications. Here is how I make it:
1 9″ pie crust (recipe below)
1 lb breakfast sausage, chorizo or bacon
6-12 cubed Green Tomatoes or Tomatillos (i.e. goes well with chorizo, etc.)
2 cups sliced mushrooms, any kind
1 medium onion, diced
3 T flour
1.5 cups grated swiss cheese (or jalapeno-cheddar, etc.)
Make Pie Crust (double it and freeze half for later …)
1.5 cups flour
1 T sugar
0.5 tsp salt
0.5 cup frozen unsalted butter (1 stick)
3 T cold water
Mix dry ingredients
Grate butter with a cheese-grater (refrigerator-cold works too, but frozen butter results in flakier crust)
Gently mix butter into flour with cold spoon
Add cold water and gently roll into a ball and flatten.
You can chill for 30 min at this point, or just roll out.
Place in pie-plate and pre-bake at 350^F for 20 min [Cover with foil and weigh down with dried rice, beans or pie-weights].
Make Pie Filling
Brown sausage (cook completely) and set aside.
Saute onions in 1-2T remaining sausage grease.
Add mushrooms and cook down, set aside.
Cook tomatoes and let some of the water evaporate.
Add the flour to thicken the tomato juice, then add the mushrooms, onion, and sausage together.
Put the sausage-tomato-mushroom filling into the pre-baked pie-crust and cover with cheese (or put half the cheese into the hot pie crust, layer on the filling, and add more cheese to the top).
Bake at 400^F for 20 minutes
Eat hot, or freeze for later.
Green Tomato Relish
Cari reports that this relish recipe from Whole Foods Cooking (Goldbeck, Nikki & David) is tried and true.
3 pounds green tomatoes, chopped (about 7 cups)
2 medium onions, chopped (about 1 1/2 cups)
1 large green bell pepper, chopped (about 3/4 cup)
1 cup cider vinegar
6 Tablespoons honey
1 teaspoon celery seed
1/2 teaspoon cinnamon
1 teaspoon salt
Chop vegetables by hand or in a processor. Combine with remaining ingredients in a 3-quart pot and bring to a boil.
Simmer uncovered, for 20 minutes, stirring occasionally. Ladle into warm, sterilized half-pint or pint jars, leaving 1/4 to 1/2 inch headspace.
Process in a boiling water bath for 10 minutes.
Makes 4 1/2 pints
Green Tomato Sauce
Cari hasn’t tried this recipe, but notes that is from the same cookbook as the relish recipe above and that she has 54 tomato plants, no cloche and freezer space, so she is willing to try any green tomato recipe!
1 medium onion, cut up
1 clove garlic
1 hot chili pepper
1 1/2 pounds green tomatoes, cut up (about 5 cups)
1/4 cup parsley
2 fresh basil leaves
1 teaspoon salt
Combine all ingredients in a processor fitted with a steel blade or in a blender. It may be necessary to do batches in a blender. Puree until evenly mixed but still somewhat chunky.
A little water may need to be added if using a blender.
Transfer to a pot and bring to a quick boil.
Use what you need and freeze the rest, leaving 1/2 inch headspace.