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I make a green tomato gratin.
Slice the tomatoes, layer with cooked chopped cooked bacon, sauteed onions, bread crumbs mixed with parmesan cheese (ratio of 1/3 bread crumbs to 2/3 cheese). Top with dollops of butter or some olive oil. Cover and bake for about 35-40 minutes. Remove top and bake 10 more minutes or until lightly browned. salt and pepper to taste.
Bake at 350-375
I make a green tomato gratin.
Slice the tomatoes, layer with cooked chopped cooked bacon, sauteed onions, bread crumbs mixed with parmesan cheese (ratio of 1/3 bread crumbs to 2/3 cheese). Top with dollops of butter or some olive oil. Cover and bake for about 35-40 minutes. Remove top and bake 10 more minutes or until lightly browned. salt and pepper to taste.
Bake at 350-375
Thanks for some good ideas! I'll have to see what we can try with our approximately one million cherry tomatoes. OK - slight exaggeration but the two plants we put in the ground are 6 feet tall and covered! I've never had them this big and prolific before.
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.
I had the same problem - and you can only eat so much relish and dill pickles right? I just made a FABULOUS green tomato pasta sauce, and it turned out absolutely delicious - but as it is posted in my personal wordpress blog, I will send you the link in a DM.
I had an over-abundance of green tomatoes one year and decided to check out my favorite recipe site (allrecipes.com). Sure enough, I found a soup recipe that takes red and green tomatoes, plus I think it was cumin as the main seasoning and also some barley? Anyway, great soup. Everyone liked it. If you haven't checked out that website, I strongly recommend it.
"Okay so how exactly do you do fried green tomatoes? Method please! "
One of my sisters has a husband who absolutely LOVES fried green tomatoes.
She slices them about 3/8" thick, dredges them in flour, dips them in an egg wash, then drops them back into the flour again, then fries them in oil.
I've also seen cracker crumbs and corn meal used in the second dredging.
I use corn meal instead of flour. I like the added crunch
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OK - slight exaggeration but the two plants we put in the ground are 6 feet tall and covered! I've never had them this big and prolific before.
