Andy M.
Certified Pretend Chef
With the garden season winding down and folks looking for green tomato options, I offer this recipe as a means of using up green tomatoes.
SO makes these every year and gets raves from everyone who tries them. I don't care for them but my opinion is in the minority.
GREEN TOMATO OATMEAL BARS
4 C Green Tomato, finely chopped
2 C Brown sugar, divided
2 Tb Lemon Juice
1 tsp Lemon Extract
¾ C Butter, softened (1½ sticks)
1½ C Flour
½ tsp Baking Soda
½ tsp Salt
2 C Oats
½ C Walnuts, chopped
Preheat the oven to 375º F.
Drain the tomatoes on paper towels for 10 minutes.
In a saucepan, combine the tomatoes with one cup of the brown sugar and the lemon juice. Simmer, uncovered, for about 30 minutes or until thickened.
Remove from the heat, stir in the lemon extract and set aside.
Cream the butter and the remaining brown sugar with an electric mixer.
Sift the flour, baking soda and salt together and add it to the butter/sugar mixture. Mix well.
Stir in the oats and nuts.
Press 2½ cups of the oat mixture into a greased a 13”x9” pan.
Spread the tomato mixture on top.
Crumble the remaining oat mixture on top of the tomato mixture.
Bake for 30-35 minutes or until golden brown.
Cool and cut into squares.
SO makes these every year and gets raves from everyone who tries them. I don't care for them but my opinion is in the minority.
GREEN TOMATO OATMEAL BARS
4 C Green Tomato, finely chopped
2 C Brown sugar, divided
2 Tb Lemon Juice
1 tsp Lemon Extract
¾ C Butter, softened (1½ sticks)
1½ C Flour
½ tsp Baking Soda
½ tsp Salt
2 C Oats
½ C Walnuts, chopped
Preheat the oven to 375º F.
Drain the tomatoes on paper towels for 10 minutes.
In a saucepan, combine the tomatoes with one cup of the brown sugar and the lemon juice. Simmer, uncovered, for about 30 minutes or until thickened.
Remove from the heat, stir in the lemon extract and set aside.
Cream the butter and the remaining brown sugar with an electric mixer.
Sift the flour, baking soda and salt together and add it to the butter/sugar mixture. Mix well.
Stir in the oats and nuts.
Press 2½ cups of the oat mixture into a greased a 13”x9” pan.
Spread the tomato mixture on top.
Crumble the remaining oat mixture on top of the tomato mixture.
Bake for 30-35 minutes or until golden brown.
Cool and cut into squares.
