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Unless things change very rapidly, it appears that I will have about half a bushel of green tomatoes when first frost rolls around. We have a tomato eating cat (yes, really) so I can't just bring them in and let them ripen indoors.
Neither Ms Midwesternbookworm nor I care for fried green tomatoes. I have a couple of recipes for green tomato pickles, one a variant on the traditional cucumber dill, and the other a south Asian oil pickle. I still have a couple of quarts of the green tomato dills from last season (pickles tend to be in the "out of sight - out of mind" category" I make them, put them in the box that held the empty jars, put the jar on a shelf in the basement, and forget all about them). I also still have some salsa verde that I made with green tomatoes.
SO, for all of the uber-creative cooks out there, what else can I do them? I'd hate to throw them away.
Can't you just put them in a room where the cat isn't? I think you can also place them in a sealed paper bag to ripen.
About your question, though, if we didn't love fried green tomatoes, I'd be stumped about what to do with them too.
I've heard of it, but not sure I've ever eaten it. I would google a basic recipe and adjust the ingredients to my taste. I like spicy food so would add hot peppers, etc. Wish I could help, I love creating recipes out of what I have on hand
Green Tomato Pickle Make about 1 1/2 cups
3 tablespoons oil
1 tablespoon black mustard seed
Hefty pinch asafetida*
1 teaspoon ground fenugreek*
1 teaspoon ground turmeric
1 tablespoon cayenne pepper
1 1/2 pounds green tomatoes, cut into a 1/2-inch dice
2 tablespoons lemon or lime juice
1 scant tablespoon coarse salt
Heat the oil in a large skillet over a high heat. When hot but not smoking, add the mustard seeds, and let them pop (cover with a lid to prevent them from popping out of the pan). When the popping subsides, cut the heat down to medium and add the remaining ground spices. Stir and allow to toast for half a minute, then add the tomatoes, salt and lemon or lime juice. Let simmer, stirring occasionally, until the tomatoes are broken down and saucy, and the mixture has thickened, 30 to 40 minutes.
Serve immediately, or store in the refrigerator for future meals. Because of the high salt and low pH, this mixture will keep, refrigerated, for several weeks.
You can find Asafetida and fenugreek in Indian markets. if you don't have any nearby, just leave them out. The flavor will be different, but it's not a deal breaker.
Last but not least you can send them to me, I loooove fried green tomatoes.
Oh, seriously don't toss them, I'm sure a co-worker or neighbor or somebody at a local store would love to take them off your hands. We just had a lady give away about two dozen quart size baggies of cherry tomatoes where I work. We were on that woman like white on rice, lol.
Can't you just put them in a room where the cat isn't? I think you can also place them in a sealed paper bag to ripen.
About your question, though, if we didn't love fried green tomatoes, I'd be stumped about what to do with them too.
I agree about putting them in a sealed paper bag. We did that once when we had an early freeze and had nice ripe tomatoes for several weeks after. If too many of them ripen at once, par boil them and freeze them and they're good for stock and stews.
I just looked around a bit and found all sorts of interesting recipes. It seems the people make jam, soup, quick breads, curry, quick pasta sauce and a host of other things with green tomatoes.
I've never been inundated with them so have no recommendations.
Green Tomato Pickle Make about 1 1/2 cups
3 tablespoons oil
1 tablespoon black mustard seed
Hefty pinch asafetida*
1 teaspoon ground fenugreek*
1 teaspoon ground turmeric
1 tablespoon cayenne pepper
1 1/2 pounds green tomatoes, cut into a 1/2-inch dice
2 tablespoons lemon or lime juice
1 scant tablespoon coarse salt
Heat the oil in a large skillet over a high heat. When hot but not smoking, add the mustard seeds, and let them pop (cover with a lid to prevent them from popping out of the pan). When the popping subsides, cut the heat down to medium and add the remaining ground spices. Stir and allow to toast for half a minute, then add the tomatoes, salt and lemon or lime juice. Let simmer, stirring occasionally, until the tomatoes are broken down and saucy, and the mixture has thickened, 30 to 40 minutes.
Serve immediately, or store in the refrigerator for future meals. Because of the high salt and low pH, this mixture will keep, refrigerated, for several weeks.
You can find Asafetida and fenugreek in Indian markets. if you don't have any nearby, just leave them out. The flavor will be different, but it's not a deal breaker.
Sounds good. Several ethnic stores in my area so I should be able to find the spices. Now if I can just find some green tomatoes.....
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Re: Alternate uses for Green Tomatoes?
