Time for new and different recipes for green tomatoes
While the green tomato may never attain the popularity or versatility of the ripe tomato, and you're not likely to find it in any quantity except at the farmers' markets or in your own gardens, there's a whole range of recipes for the firm unripe fruit: chutney, jam, marmalade, relish, chili sauce, mincemeat, meat loaves, curries, fried, quick bread and fruit cake.
If picked before the frost touches them, green tomatoes with their stems left on have a life span of between four and six weeks. They should be stored in a cool, dry place.
New Englanders have been partial to fried green tomatoes for breakfast and green tomato pie for dessert, and while it seems that I have been enthusiastic about these two dishes for a lifetime I am gratified to see some new imaginative , adventurous recipes being developed. The following pie could be cut in thin wedges and served as an appetizer or cut to serve 8 for brunch or supper. Tomato-Cheddar Cheese Pie 1 9-inch unbaked pie shell 3 tablespoons salad oil 2 medium onions, sliced 2 garlic cloves, sliced 8 cups sliced green tomatoes, about 4 large 3 tablespoons parsley, chopped 2 tablespoons flour 2 teaspoons salt 1/4 teaspoon pepper 1 cup shredded Cheddar cheese, about 4 ounces
Preheat oven to 400 degrees F. Bake pie shell for 5 minutes, then set aside. In large skillet heat oil. Add onions and garlic and saute until tender, from 3 to 5 minutes.Add tomatoes and cook over medium-high heat until soft, about 15 minutes, stirring occasionally. Add parsley, flour, salt, and pepper and stir until well mixed. Spoon into pie shell. Sprinkle on cheese. Bake 15 minutes or until browned. Cool 5 minutes before cutting. Serves 8. Curried Green Tomatoes 2 small onions, sliced 6 tablespoons butter or margarine 2 teaspoons curry powder 4 large green tomatoes, sliced Salt and pepper to taste
Saute onion in butter or margarine. Add curry. Add tomatoes, and fry over medium heat until done. Season and serve. Serves 4. Dilled Green Tomatoes 15 medium-size green tomatoes Fresh dill or dill seed 5 cloves garlic, peeled Whole cloves Cayenne pepper 1 quart vinegar 1 quart water 1/3 cup salt
Wash 5 1-quart preserving jars in hot soapy water.Drain. Cover jar lids with very hot water in separate pan.
Wash tomatoes. Cut into 1/4-inch slices. Pack into jars. Add 3 heads of fresh dill or 2 tablespoons dill seed, 1 clove garlic, slashed, 1 whole clove, and 1/2 teaspoon cayenne pepper to each jar. Boil vinegar, water, and salt in a medium saucepan for 5 minutes. Pour boiling mixture over tomatoes, filling jars to within 1/2 inch of tops. Wipe rims. Seal jars. Process 20 minutes in boiling water bath. Cool and label. Let stand in a cool dry place at least 6 weeks to develop flavor. Makes 5 quarts. Green Tomato Mincemeat 3 pints green tomato, chopped 3 pints apples, chopped 4 cups brown sugar 1 1/3 cups vinegar 3 cups whole seedless raisins 3 teaspoons cinnamon 1 teaspoon cloves 3/4 teaspoons each allspice, mace, and pepper 2 teaspoons salt 3/4 cup butter
Mix tomatoes and apples in colander and let drain. Turn into kettle and add remaining ingredients except butter. Bring slowly to boiling point and simmer 3 hours, stirring occasionally. Add butter. Mix well. Turn into hot, sterilized jars and seal at once. Makes about 8 pints. Green Tomato-Pepper Relish 4 quarts green tomatoes 1/2 cup salt 4 green peppers 1 red pepper 4 onions 4 cups white vinegar 2 cups sugar 1/2 teaspoon each cinnamon, nutmeg, cloves, allspice
Wash tomatoes and slice into crock. Sprinkle with salt. Let stand overnight.Drain. Rinse and drain again. Grind tomatoes, peppers, and onions. Boil vinegar and sugar. Add remaining ingredients and boil 5 more minutes, then simmer over very low heat for 2 hours, stirring occasionally. Turn into hot, sterilized jars and seal at once. Makes about 3 quarts. Fried Green Tomatoes 4 medium-size fresh green tomatoes Salt 2 eggs, beaten 1/2 cup seasoned bread crumbs 1/4 cup margarine
Core tomatoes and cut into 1/2-inch slices. Sprinkle with salt. Dip tomato slices into egg, then into bread crumbs. Fry in margarine in large skillet over medium heat until browned on both sides. Serves 4.