Green tomatoes left from the garden

[Al Pine]

When I make my fried green tomatoes, I dip them in beaten egg, then in Italian/seasoned bread crumbs and fry until crisp. Salt as they come out of the pan and serve with grated Parmesan cheese.

Sometimes the tomatoes can be somewhat moist; so I dredge
them in some seasoned flour first so the egg wash will stick to
the tomato slices better....then into the bread crumbs.

Or make a Beef Stew and dice up the tomatoes to put in the
stew...it's more work that using canned tomato sauce; but I like
it better than all the salt, and chemicals they put in the canned
foods.

 

[chocotuile]

I'm a huge fan of fried green tomatoes. I actually deliberately cut the tomatoes off the vine before they ripen just for this purpose (is that a crime?). Dip in flour, then beaten egg whites, then a parmesan bread crumb mixture and fry. Pair with truffle aioli. Heaven.

 

[Claire]

One year someone in my family turned up a recipe for picallily. We used an old meat grinder. We cried buckets (from the onions) but turned out a good relish.

 

[Dawgluver]

I had a couple handfuls of frost-bitten green cherry toms, and found this:

http://lipsmackinggoodness.blogspot.com/2008/09/green-tomato-jam-part-ii.html

I cut the ingredients down and used half a lime as I didn't have a lemon. After boiling and simmering the first time, the mix is in the fridge, awaiting a second boil. Not enough to can, so I'll keep it in the fridge.

So far, it's pretty tasty! DH had low expectations, and was pleasantly surprised.