Need green tomato recipes

[chesterchippy]

I just know we're gonna get a frost before all my tomatoes ripen - we planted too late. Besides frying them (which I love) what else have you guys done with green tomatoes?

[mudbug]

Chop 'em up for compost. Sorry, I just can't eat the green ones.

[chesterchippy]

Too funny. My fried green tomatoes taste pretty much like fried eggplant - maybe with a little more tartness.

[Raine]

Green Tomato Pie

3 cups Green tomatoes -- sliced
3 tablespoons Flour
4 teaspoons Lemon peel -- grated
6 tablespoons Fresh lemon juice
3 tablespoons Butter
3/4 teaspoon Cinnamon
1 1/3 cups Sugar
1/4 teaspoon Salt
1 9 " double crust pastry


Combine first 8 ingredients in a bowl and pour into a pastry lined pie plate. Cover with top crust. Pierce crust with fork to allow steam to escape.
Bake l0 minutes at 450 degrees, reduce heat to 350 degrees, and bake another 30 minutes.
Serves 6-8.

[Raine]

CHOW-CHOW

1 peck (12 pounds) green tomatoes
8 large onions
10 green bell peppers
3 tablespoons salt
6 hot peppers (chopped)
1 quart vinegar
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 3/4 cups sugar
cup horseradish (optional)
CHOP tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the hot peppers, vinegar, spices (tied in cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes.

[Raine]

GREEN TOMATO SWEET PICKLES

1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
teaspoon cinnamon
1 tablespoon celery seed
teaspoon allspice
1 tablespoon mustard seed
SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes. Yield: 8 pints.

[Raine]

green tomato poundcake

Ingredients:
1/3 cup sultanas (golden raisins)
1/4 cup dark rum
1 large green tomato (8 oz.), cored, halved, seeded, and diced
1/2 tsp. salt
1 tsp. butter for pan
6 large egg yolks
2-1/4 cups all-purpose flour
1 cup sugar
1 cup unsalted butter at room temperature
2 tbs. orange zest
1/2 cup walnut halves, toasted

Instructions:
Preheat the oven to 325 degrees F and butter a 4-inch by 8-inch loaf pan. Pour the rum over the raisins in a small bowl and set aside for at least 15 minutes. Prepare the tomato, put the dice into a large sieve, sprinkle with 1/4 teaspoon salt, toss gently, and let drain. In a small bowl, beat the egg yolks until thick and lemon-colored. Place 2 cups of the flour and remaining salt in a large bowl, make a well, put the sugar and butter in the middle, and with your fingers or the paddle attachment of your mixer work those ingredients well into the flour. Add the egg yolks (reserving a bit for glaze), raisins, rum, and orange zest and work in gently until the dough is smooth, if stiff. Toss the drained tomato with the remaining 1/4 cup flour and gently work it, along with the walnuts, into the dough. Pat the dough into the cake pan and press out to the edges of the pan. Brush the top with the reserved egg yolk. You can make a simple design in the top of the cake with a fork or the back of a knife if you like. Bake for 1-1/2 hours or until a knife inserted in the middle comes out clean. Allow to cool completely before removing from the pan.

[Raine]

broiled tomatoes with cheese

Ingredients:
green tomatoes
celery salt
pepper, to taste
finely ground bread crumbs
1/4 cup grated parmesan cheese
1 egg beaten well and diluted with 2 tablespoons water

Instructions:
Wash green tomatoes. Drain and dry. Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms. Sprinkle the halves with celery salt and pepper, to taste.

Combine bread crumbs and cheese. Dip tomato halves in bread crumb mixture. Then dip in egg-water mixture and again in bread crumbs. Place breaded halves on a greased pan in a moderate oven, 375 degrees and bake until they are nearly soft. Place under broiler, turning once, until they are brown.

[Raine]

evergreen spaghetti

Ingredients:
1 tablespoon oil
2 tablespoon butter
2 teaspoon coriander seed, crushed
3 garlic cloves, minced
1 medium onion, chopped
5 medium green tomatoes, chopped
1 cup chicken broth, preferably homemade
1 tablespoon fresh basil, chopped
2 teaspoon winter savory, chopped
2 teaspoon fresh thyme, chopped
2 tablespoon Italian parsley, chopped
1 teaspoon salt, or to taste
1 pinch sugar
1 cup Monterey jack cheese
, shredded

============== garnish ===============
sprigs of basil, winter
, savory and thyme

Instructions:
Sauté coriander in oil and butter in large saucepan until fragrant. Add garlic and onion. Cover pot and soften vegetables over low heat for a few minutes. Add green tomatoes and sauté a few minutes longer, until slightly softened. Add broth, herbs, salt and sugar. Cover and simmer about 45 minutes, until tomatoes are completely soft.

Process sauce in blender or food processor until smooth. Return to pan, heat to just below boiling, add cheese, and stir until cheese is melted and sauce is thick and smooth. Serve over spaghetti and garnish with fresh herb sprigs.

[Raine]

green tomato and onion casserole
Servings: 4 servings


Ingredients:
2 tablespoon all-purpose flour
2 tablespoon packed brown sugar
sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon cloves
4 green tomatoes
1 large onion, thinly sliced
2 tablespoon butter

Instructions:
In a small bowl, stir together flour, sugar, salt, mustard, pepper and cloves; set aside. Cut out stem ends and slice tomatoes 1/4 inch thick. In greased 8 cup casserole dish, arrange tomatoes and onion in alternate layers, starting and ending with tomatoes and sprinkling each layer with about 1 tbs. of the four mixture. Dot with butter; cover and bake in 350 oven for 45 minutes. Uncover and stir; bake for about 30 minutes longer or until onions are tender.