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coronabarb February 1, 2006 07:08 PM

Green Tomato Recipes
Post Green Tomato Recipes Here :arrow:

coronabarb February 1, 2006 07:08 PM

[b]Green Tomato Pickles
Recipe courtesy Emeril Lagasse, 2004

This recipe is refrigerated, not canned. I think it would be good with some chiles added.

1 1/2 quarts green tomatoes, thickly sliced
2 onions, thinly sliced
1 red bell pepper, chopped
Kosher salt
2 cups white or cider vinegar
2 1/2 cups sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves

In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer. Repeat until all vegetables have been used. Let stand at room
temperature for 6 hours. Drain and rinse briefly.

In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat. Cook until syrup has reduced by about one-third. Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours. Allow
tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using.

Pickles may be made up to 2 months in advance and stored in the refrigerator. [/b]

coronabarb February 1, 2006 07:19 PM

[b]Bully's recipe is authentic, (fried green tomatoes) but ...

Being a heart patient, I've had to adjust things a little.

What I did for Fried Green Tomatoes is use low fat Miracle Whip or low fat Mayo for a smear dip, then dredge the mater slices in Italian seasoned bread crumbs and bake them on a cookie sheet in the oven at 350 - 375 F until the breading feels crispy but the tomato slices are still slighty firm but hot all the way through. This varies depending upon thickness and greeness.

I can't tell much difference between this a fried simply because the low fat Mayo has just enough (zero trans fat) oil in it to give a kind of "fried" taste profile.


coronabarb February 1, 2006 07:40 PM

from Recipe_World

4 green tomatoes, peeled and thinly sliced
1 Tbsp. lemon juice
1 Tbsp. apple juice
1 tsp. grated lemon peel
2 3/4 cups sugar
1/2 tsp. grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1/4 cup flour
1 Tbsp. butter, cut in small pieces

Pastry for a 2-crust pie
1 tbsp. milk
Sugar for dusting

Soak tomato slices in lemon and apple juices for 15 minutes. Combine lemon peel, sugar, nutmeg, allspice, salt and flour. Toss with tomato slices. Arrange in a pastry-lined pie pan and dot with butter. Cover with top crust; seal and flute edges.

Slit top crust to allow steam to escape. Brush pastry with milk and sprinkle with sugar. Bake at 425 degrees until pastry is lightly browned and tomatoes are tender, about 40 minutes. Makes 1 pie.[/b]

melody February 18, 2006 09:58 AM

This recipe is my Grandmother's. She was born Aug 8th, 1896. We call it Mama Hall's Green Tomato Ketchup.

1 gallon green tomatoes quartered
4-6 medium onions
4-6 tart red apples
4 bell peppers
hot peppers (optional)
1/2 cup canning salt
3 cups white vinegar
2 cups sugar
1 cup water
1 tablespoon pickling spice tied in a cloth.

Chop vegetables like a fine coleslaw. I use my food processor. Core apples before you chop them, but do not peel. Combine vegetables and canning salt in a bowl; cover and let stand over night.

Drain off vegetable liquid. In a large pot, combine vegetables, vinegar, sugar, water and pickling spice bundle. Bring to a boil and let simmer for 30 minutes. Pack in sterile pint jars and process in boiling water bath for 5 minutes.

Refridgerate the extra...It keeps almost indefinitely.
Makes approx.6 pints

coronabarb February 22, 2006 02:36 AM

[b]Crunchy Fried Green Tomatoes with Fresh Tomato Salsa [/b]
Food Network

2 pounds green unripe tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil
Accompaniment: fresh tomato salsa, recipe follows

Preheat oven to 375 degrees F.

Cut tomatoes into 12 (1/2-inch thick) slices. In a shallow bowl, whisk together flour, salt, sugar, and cayenne. In another shallow bowl, whisk together egg and milk. In a third shallow bowl, coarsely crush corn flakes with hands.

Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with corn flakes, pressing them to adhere, and arrange slices in 1 layer on a baking sheet.

In a 12-inch nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let coating burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner.

On another baking sheet arrange drained tomato slices in 1 layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes. Serve tomatoes topped with salsa.

Fresh Tomato Salsa:
2 pounds red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeno chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and freshly ground black pepper

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper, to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

coronabarb February 22, 2006 02:51 AM

[b]Green Tomato Pie

Double Crust pastry
1 1/3 cups sugar
1/4 cup plus 3 tablespoons all-purpose flour
1 1/4 teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 1/4 teaspoons grated lemon peel
1/4 cup lemon juice
1 tablespoon butter or margarine

Heat oven to 425º F. Line pie plate with pastry. Mix sugar, flour, nutmeg and salt. Toss with tomatoes, lemon peel and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll out other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm. [/b]

coronabarb February 24, 2006 12:43 AM

[b] Green Tomato Relish

5 pounds (10 to 12 medium) green tomatoes
1 pound onions
1 cup chopped fresh jalapeños
2 cups cider vinegar
1 1/2 cups granulated sugar
1/4 cup pickling salt

Prepare 6 (1 pint) canning jars according to manufacturer's directions. Coarsely chop tomatoes, onions and jalapeños in batches in a food processor, and reserve them.

Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon relish into prepared jars, leaving 1/2 inch headspace. Process jars in water bath for 10 minutes.[/b]

montanamato March 29, 2006 03:51 PM

Curried Pickled tomatoes
2 # green tomatoes ( cherry types work well)
2 med. yellow onions
4-5 whole red chili peppers, fresh or dried
3-4 c rice wine vinegar
3 bay leaves
3 cloves garlic
1 t whole allspice
2 T curry powder
1 T whole cumin

Cut tomatoes into wedges, and cut tomatoes into wedges IF NOT using cherries.

Layer onions and tomatoes in jars.

In large non--reactive pot, bring remaining ingredjust to a boil. Strain and pour evenly over tomatoes. Let cool. Add more vinegar if needed to fill jars. Place lids on and store in fridge for up to 2 mos.

coronabarb April 21, 2006 01:42 AM

[b]Fried Green Tomatoes
Recipe courtesy Back Inn Cafe

6 cups canola oil, for frying
1 cup flour
2 cups milk
Kosher salt
Freshly ground black pepper
Pinch paprika
Pinch cayenne pepper
2 medium green tomatoes
2 cups Japanese bread crumbs (panko)

In a large, deep, heavy pan, heat oil to 350 degrees F.

In a medium bowl, whisk flour and milk together. Mix in salt, black pepper, paprika and cayenne pepper. Slice tomatoes into 1/2-inch slices. Dip into batter, making sure they are coated thoroughly. Cover both sides with bread crumbs and carefully add to hot oil. Fry until golden brown, about 3 to 5 minutes. Serve immediately.[/b]

coronabarb April 30, 2006 07:22 PM

[b]Green Tomato Pizza
From [i]The California Farm Cookbook[/i]

1 pkg dry yeast
1 cup lukewarm milk or water
1 tsp salt
1 3/4 cups flour
1 cup whole wheat flour
1 tbl lemon juice
3 tbls olive oil
1 tbl cornmeal

1/4 cup olive oil
1 medium onion, chopped
1 bell pepper, seeded and thinly sliced
2 cloves garlic, minced
6 large mushrooms, cleaned and sliced
1 1/2 cups provolone cheese
4 large green tomatoes, sliced 1/4" thick
1/2 cup fresh basil leaves, chopped

In a small bowl, combine yeast, milk, and salt. Let stand until mixture bubbles, about 10 minutes. Transfer to a large bowl, and add all remaining crust ingredients. Stir until smooth. Cover bowl with a clean cloth, and set in a warm place until dough doubles in size. Lightly grease a 14" pizza pan. Drizzle with olive oil and sprinkle with cornmeal. Turn dough onto pan, and stretch to cover pan evenly. Set aside.

In a large frying pan, heat oil, then cook onions and peppers until soft. Add garlic and mushrooms, and cook until mushrooms are tender. Remove from heat and allow to cool.

Preheat oven to 400 degrees. Sprinkle cheese evenly over pizza dough. Cover with cooked vegetables. Top with green tomato slices. Drizzle with a little olive oil and sprinkle with basil leaves. Bake in oven for 20 to 25 minutes, until crust is golden.[/b]

coronabarb May 3, 2006 02:34 AM

[b]Green Tomato Salsa with Thai Spices
by Montanamato
from [i]Cooking Light [/i]

4 green tomatoes (about 2#)
1 large red onion
1/4 cup fresh cilantro, chopped
2 Tbls fresh lime juice
2 Tbls fish sauce
1 Tbl rice vinegar
2 tsps serrano chile, minced
2 tsps fresh ginger, minced
2 tsps ground coriander
2 tsps olive oil
1 tsp sesame oil
1 cup chopped green onions
1 cup yellow bell pepper, julienne cut

Cut tomatoes and red onion in half vertically. Cut each half horizontally into thin slices; set aside.

Combine ingredients cilantro through sesame oil in large bowl; stir well. Add tomatoes, red onions, green onions, and bell pepper. Toss and let stand 1 hour.

Yield approx. 8 one cup servings.[/b]

coronabarb May 5, 2006 06:29 PM

[b]Green Tomato Bars


4 cups finely chopped green tomatoes
1 cup packed brown sugar
2 tbsp. lemon juice
1 tsp. lemon extract


3/4 cup (12 tbsp.) butter, softened
1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp. salt
2 cups old-fashioned oats
1/2 cup chopped walnuts

For the filling: Drain chopped tomatoes on paper towels for 10 minutes. In a saucepan, simmer tomatoes, brown sugar and lemon juice, uncovered, for 20 to 25 minutes or until thickened. Remove from heat and stir in extract.

For the crust: Cream butter and brown sugar until fluffy. Add flour, baking soda and salt. Stir in oats and nuts.

Press 2 1/2 cups of crust mixture in bottom of 9 x 13" pan. Spread filling over crust. Crumble remaining crust mixture over filling. Bake at 375 degrees for 30 to 35 minutes. Cool; cut into squares.[/b]

coronabarb May 5, 2006 06:36 PM

[b]Fried Green Tomatoes with Creamy Horseradish Sauce

1 (8-oz.) container sour cream (about 1 cup)
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
salt and freshly ground pepper to taste

3 to 4 green tomatoes
1 egg white
1 cup Self Rising Corn Meal Mix
1/2 cup butter or margarine
1 teaspoon pepper

In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.

Slice tomatoes about 1/2" thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.

In large skillet over medium-high heat, melt 2 tbls butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer. Cook over medium-high heat until golden brown; turn and cook until browned on other side. Drain on paper towels. Repeat with remaining ingredients, adding butter as needed. Serve warm with Horseradish Sauce.

6 servings[/b]

coronabarb May 6, 2006 08:46 PM

[b]Green Tomato Pie
from [i][/i]

Unbaked pastry for 9-inch 2-crust pie
1 3/4 pounds green tomatoes, thinly sliced
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Dash of ground cloves
1 tablespoon plus 1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons butter or margarine

Roll out half the pastry and line a 9-inch pie plate; set aside in freezer until ready to use.

Place green tomato slices in a shallow dish. Add boiling water to cover, and let stand 5 minutes. Drain well, and set aside. Combine sugar, flour, cinnamon, nutmeg, salt and cloves; stir well, and set aside. Combine lemon rind, lemon juice, and water in a small bowl; set aside.

Place half of green tomato slices in pastry shell; sprinkle with half of sugar mixture. Drizzle evenly with half of the lemon juice mixture. Dot with 1 tablespoon butter. Repeat one more layer with remaining ingredients.

Roll remaining half of pastry to 1/8-inch-thickness; cut into 1/2-inch strips. Arrange pastry strips in a lattice design over green tomato mixture. Trim off excess pastry along edges. Fold edges under and crimp. Bake at 425*F for 50 minutes. Cool on a wire rack.

Serves 6 to 8.[/b]

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