larry_stewart
Master Chef
So, Im on a business trip down south ( Atlanta, Georgia) and I've eaten in a few fancy restaurants the past few days. Each with a Green tomato component.
Day 1 was a Green tomato marmalade. I didnt know what it was at first, so I was trying to guess ( at first I thought grapes, then other things came to mind, but I couldnt quite pinpoint the consistency). Finally I broke down and checked the menu. It was actually pretty good. Once I knew what it was, I could taste the tomato aspect of it.
Day 2 I got a grilled vegetable dish, Zucchini, eggplant, peppers, portbello and a Green tomato. Not the greatest thing in the world, but still very good, and another way I can use my unripened tomatoes.
In addition to this, there is the obvious Fried green tomatoes ( which Ive made in the past, Pickled green tomatoes ( which I have a gallon of waiting for me when I get home. Finally, I had an older Italian gentleman tell me that when he has tomatoes that are kind of green with a slight color to it, he dices them, a little balsamic, olive oil, salt, pepper to make a salsa with them (havent tried this one yet , but I will with next years partially ripened tomatoes).
So this brings me to my question. What other uses of Green ( unripened ) tomatoes have you guys either heard of, tried or suggest???
( also had myself some cheddar cheese grits and corn filled ravioli, peach cobbler ...) Im trying to load up on as much souther food ( vegetarian, kinda hard to avoid bacon and lard, but Im trying) as I can.
Larry
Day 1 was a Green tomato marmalade. I didnt know what it was at first, so I was trying to guess ( at first I thought grapes, then other things came to mind, but I couldnt quite pinpoint the consistency). Finally I broke down and checked the menu. It was actually pretty good. Once I knew what it was, I could taste the tomato aspect of it.
Day 2 I got a grilled vegetable dish, Zucchini, eggplant, peppers, portbello and a Green tomato. Not the greatest thing in the world, but still very good, and another way I can use my unripened tomatoes.
In addition to this, there is the obvious Fried green tomatoes ( which Ive made in the past, Pickled green tomatoes ( which I have a gallon of waiting for me when I get home. Finally, I had an older Italian gentleman tell me that when he has tomatoes that are kind of green with a slight color to it, he dices them, a little balsamic, olive oil, salt, pepper to make a salsa with them (havent tried this one yet , but I will with next years partially ripened tomatoes).
So this brings me to my question. What other uses of Green ( unripened ) tomatoes have you guys either heard of, tried or suggest???
( also had myself some cheddar cheese grits and corn filled ravioli, peach cobbler ...) Im trying to load up on as much souther food ( vegetarian, kinda hard to avoid bacon and lard, but Im trying) as I can.
Larry