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Old May 6, 2006   #16
coronabarb
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Green Tomato Cake
from Susanna at Our_Recipe_World

2 1/4 cups sugar
1 cup melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)

Preheat oven to 350°. In mixing bowl, beat sugar, shortening, eggs and vanilla until smooth and creamy. Sift together flour, salt, baking soda, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes. Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.

Serves 12.
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Old May 6, 2006   #17
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Baked Green Tomato Hash
From Diana Rattray Your Guide to Southern U.S. Cuisine

2 cups leftover chopped beef, pork or ham
1 cup diced raw potatoes
2 tablespoons butter
1/2 cup diced green tomatoes
1/4 cup chopped onion
salt and pepper to taste

Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.
Serves 4.
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Old May 6, 2006   #18
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Old Fashioned Green Tomato Mincemeat
From Diana Rattray Your Guide to Southern U.S. Cuisine


3 quarts chopped green tomatoes
1 1/2 quarts peeled, chopped tart apples
2 cups raisins
1 cup currants
1/2 cup diced candied citron, lemon or orange peel
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 to 2 teaspoons salt
3 cups brown sugar, firmly packed
3/4 cup vinegar
1/4 cup lemon juice


Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.

To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.

To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.

Makes about 5 to 6 quarts of green tomato mincemeat.
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Old May 6, 2006   #19
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THINGS TO DO WITH GREEN TOMATO MINCEMEAT
from Muirhead Tomatoes

Green Tomato Mincemeat Bars

FILLING
1 jar Muirhead Green Tomato Mincemeat
(you'd have to eyeball this; I'm guessing about 1 cup)

BASE AND TOPPING
1-1/3 cups uncooked oatmeal
1/2 cup flour
1/4 cup sugar
1/4 cup coconut or chopped nuts
1/2 cup butter

Preheat oven to 350° F. Combine oatmeal, flour, sugar, and coconut or nuts. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of topping. Press remaining crumbs firmly in bottom of ungreased 8x8-inch pan. Place mincemeat in bowl and warm in microwave for 20 seconds. Spread evenly over crumb bottom. Sprinkle with reserved crumbs and press lightly. Bake for 30-40 minutes or until golden brown. Cut
into bars. Serves 16.



Green Tomato Mincemeat Turnovers

For Turnover
1 sheet of frozen puff pastry, thawed
1/2 cup Green Tomato Mincemeat

For Glaze (optional):
1/4 cup confectioners sugar
1 tbsp milk

Preheat oven to 400 degree F. Cut thawed puff pastry sheet into 4 equal quarters. Grease a baking sheet. Place quartered puff pastry on baking sheet. Place 2 tablespoons of Green Tomato Mincemeat on each quarter. Brush edges of pastry lightly with water for sealing. Fold pastry into a triangle and crimp edges with fingers or utensil. Cut small steam vent in top of each turnover. Bake 25 minutes or until golden.

Combine confectioner sugar and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm turnovers. Serve when still warm. Serves 4.




Pork Chops with Green Tomato Mincemeat

4 boneless pork chops
1/2 cup flour
salt and pepper to taste
1/4 tsp. paprika
1 Tbsp safflower or canola oil
1 Tbsp butter
1/2 onion, sliced
1/2 cup chicken stock
1/2 cup red wine
1/2 cup Green Tomato Mincemeat

Pound pork chops to 1/4" thickness. Combine flour, salt, pepper, and paprika on large plate. Dredge pork chops in flour mixture. Heat oil and butter in frying pan, add onions, and sauté gently until yellow and soft. Remove from pan leaving oils in pan.

Saute pork chops on each side until just golden. Remove from pan. Add chicken stock and wine to pan and reduce to 1/2 cup. Scrape up glaze from pan bottom. Add onions, place pork chops in the liquid. Top each pork chop with 2 tablespoons of Green Tomato Mincemeat. Baste with pan juices. Cover and simmer 5 minutes. Serves 4.



Hamantaschen Cookies filled with Green Tomato Mincemeat

3/4 cup butter, softened
1/2 cup sugar
1 egg
1 tsp. grated orange peel
1/2 tsp. vanilla extract
1/4 cup milk
3 cups sifted flour
1 cup Green Tomato Mincemeat
egg wash (1 egg and 1 tbsp water)

Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside. Cream butter and sugar together until light and fluffy. Beat in egg. Mix together grated orange peel, vanilla, and milk. Alternate adding flour and milk mixture to butter mixture, beating well after each addition. Form dough into a ball, wrap in plastic wrap and refrigerate for an hour.

On a lightly floured surface, roll dough to 1/8" thickness. Cut dough with floured 3" round plain cookie cutter. DO NOT ROLL THE DOUGH TOO THICK. Place a 1/2 tbls of Green Tomato Mincemeat in the center of each circle. Pinch three edges of the dough together to form a triangle, leaving the center of the filling exposed. Place on baking sheets and brush with egg wash. Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool completely on wire racks. About 30
cookies.




Coffee Cake with Green Tomato Mincemeat

Streusel

1 cup flour
1/2 cup brown sugar, firmly packed
4 tsp. ground cinnamon
1/2 cup butter, softened

Batter
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream

Mincemeat Filling
1 cup Green Tomato Mincemeat
1 large egg

Preheat oven to 350 degrees F. Lightly grease 9"x13" pan. Prepare streusel by mixing dry ingredients and cutting in butter until mixture is coarse and crumbly. Set aside.

For the batter, mix flour, baking powder, and baking soda together and set aside. Cream butter, sugar, and vanilla until fluffy. Add eggs one at a time, beating after each addition. Mix in sour cream. Slowly mix in dry ingredients, beating well after each addition.

For Green Tomato Mincemeat filling, mix together mincemeat and egg. Assemble by spreading half the batter into the pan, sprinkle with half the streusel topping, spread all the Green Tomato Mincemeat mix over the streusel, spread remaining batter, and then top with remaining streusel. Bake in 350 degree F preheated oven for 50 minutes or until cake tester inserted in center of cake comes out clean. Serves 16.



Green Tomato Mincemeat filled Cookies

1/2 cup butter
1/4 cup brown sugar
1 egg, separated
1/2 tsp. vanilla extract
1 cup sifted flour
1/4 tsp salt
3/4 cup walnuts, finely chopped
1/2 cup Green Tomato Mincemeat

Preheat oven to 375 degrees F. Place parchment on cookie sheet. Cream together butter and sugar. Mix in egg yolk and vanilla. Stir flour and salt together and add to butter mixture. Roll dough into 1" balls.

Whip egg white. Roll balls in egg white and nuts and place on cookie sheet. Make an indent with thumb in the center of each cookie. Bake 12 to 15 minutes or until golden. Cool on rack. Place a teaspoon of
Green Tomato Mincemeat in the center of each cookie.
Makes 2 dozen cookies.



Green Tomato Mincemeat Cheesecake

CRUST
1 1/2 cups graham cracker crumbs
1/4 cup white granulated sugar
1/4 cup melted butter
1 cup Green Tomato Mincemeat

FILLING
16 oz. cream cheese
1 cup sugar
3 eggs
1 tsp vanilla
1 cup sour cream

Heat oven to 350° F. Mix all crust ingredients EXCEPT Green Tomato Mincemeat. Press cracker mixture in bottom of ungreased 10-inch springform pan. Spread Green Tomato Mincemeat evenly over graham cracker crust.

In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. At low speed, add eggs 1 at a time, beating just until blended. Add vanilla. Gently beat in sour cream. Pour into pan and bake at 350° for 30 minutes. Turn off oven and allow cake to remain in oven for 1 hour. DO NOT OPEN THE OVEN UNTIL TIME IS COMPLETED.
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Old May 11, 2006   #20
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Default have an low transfat idea

well it might not be the same but it will still be good, instead of mayo basded dips for your tomatos , use olive oil with a bit of balsamic vinager, add herbs for the falvor of choice ,very italian tasting. I love olive oil. YOu could also use a viagerette and the ideas are endless.
your recieps sound sooooo goooood i m so hungry for a tomato ,avocado sand with a balsamic vinagrette oh ymmmy
sue
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Old May 15, 2006   #21
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Green Tomatoes and Onion Casserole

2 tablespoons flour
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon cloves
4 green tomatoes
1 large onion, thinly sliced
2 tablespoons butter

In small bowl, stir together flour, sugar, salt, mustard, pepper and cloves; set aside. Cut out stems and ends of tomatoes and slice 1/4" thick. In greased 8-cup casserole dish, arrange tomatoes and onion in alternating layers, starting and ending with tomatoes and sprinkling each layer with about 1 tablespoon of flour mixture. Dot with butter; cover and bake in 350*F oven for 45 minutes. Uncover and stir; Bake for about 30 minutes longer or until onions are tender.
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Old May 24, 2006   #22
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Brenda's Green Tomato Pie

1 double pie crust
2 cups chopped green tomatoes (green with no white)
1/2 cup brown sugar
2 tsp. white vinegar
1/2 tsp. cinnamon
1/2 cup chopped raisins
3 tablespoon melted butter
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. nutmeg

Place chopped green tomatoes with water to cover and bring to a boil. Drain and add other filling ingredients. Place in a pie pan lined with crust, place on the top crust; make two or three slashes with a knife. Crimp edge of crust with your fingers. Bake at 375 degrees for about 40 minutes.

Note: This recipe doesn't call for it, but you can add 1 tablespoon of flour to the mixture for thickening if you wish.
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Old May 27, 2006   #23
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Green Tomato Chutney with Ginger and Red Pepper

10 cups green tomatoes, coarsely diced
1 medium red pepper, diced
1 1/2 cup currants, raisins or chopped dates
1/2 cup fresh ginger root, peeled and thinly slivered
Grated rind of one lemon
4 cup sugar
3 cups white vinegar
1/2 tsp salt
1 tsp whole cloves
3 bags stick cinnamon (about 2 in each) tied up in cheesecloth
1 tsp freshly grated nutmeg
1 Tbl curry powder
1 tsp red pepper flakes (to taste)

Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat and simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours.

Remove spice bag. Pour into clean hot preserving jars to 1/4" from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and 1/2 pints.

Makes about 2 to 3 pints.
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Old June 2, 2006   #24
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Chilled Curried Green Tomato Soup
from Bill at Kitchen Appliances and Recipes group

Here's an unusual soup to serve chilled at your next summer picnic. The recipe was given to me by my friend Victoria in Atlanta.

1 tablespoon olive oil
3 minced garlic cloves
1 large onion, finely chopped
2 teaspoons curry powder
1 large potato, peeled and cubed
4 large green tomatoes, peeled and cubed (about 2lbs.)
2 cups chicken stock
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon sugar
1/2 cup whipping cream
salt and pepper to taste
additional fresh mint for garnish


Heat oil over medium-low heat in a large saucepan. Add garlic, onion, and curry powder. Cook, stirring frequently, until onion is soft but not browned, about five minutes. Add tomatoes, potato, stock, cilantro, mint, and sugar. Bring to a boil; reduce heat, cover and simmer for about 35 minutes.

Puree soup in batches in a blender or food processor (or use a stick blender). Return to saucepan and stir in cream. Let cool and season to taste with salt, pepper, and additional sugar if desired. Cover and refrigerate for at least 3 hours. Taste and adjust seasonings before serving. Garnish with mint and/or cilantro leaves if desired. Serve cold.
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Old June 4, 2006   #25
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Green Tomatoes with Goat Cheese

4 medium green tomatoes
One Tablespoon balsamic vinegar
2 teaspoons minced fresh oregano leaves
1 cup crumbled goat cheese (feta or chevre)
4 teaspoons olive oil
salt and coarsely ground black pepper


Cut tomatoes into 1/2 inch thick slices. Coat a shallow baking dish with oil. Place tomato slices, in a single, overlapping layer, in bottom of the dish. Sprinkle with vinegar and minced oregano. Top with crumbled goat cheese and drizzle with olive oil. Broil 5-8 inches below a preheated broiler and broil until tomatoes are hot and cheese is just starting to brown, about 7-8 minutes. Season with salt and pepper and serve.

Author-Cheri Sicard, editor of FabulousFoods.com
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Old August 8, 2006   #26
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Fried Green Tomatoes with Cream

8 slices bacon
3 large green tomatoes
1/2 cup flour
ground nutmeg
1/2 cup light cream
salt and freshly ground pepper
chopped fresh parsley for garnish

Gently saute bacon in large skillet until crisp. Remove with slotted spoon; drain on paper towels. Cut each tomato into eight slices, 1/2-inch thick, discarding stem end and base. Season flour well with salt, pepper and nutmeg. Spread out on a plate, add tomato slices and coat on all sides.

Cook half the tomatoes in the rendered bacon fat over moderately high heat until lightly browned. Turn once, adding a little butter if necessary to prevent sticking. Gently remove tomatoes and place on a serving plate, keep warm. Cook remaining tomatoes.

Pour cream into skillet and bring to a boil, scraping the bottom to incorporate the brown bits. Pour sauce over tomatoes and garnish with parsley. Arrange bacon in a criss-cross pattern on tomatoes and serve. Makes 4 servings.
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Old December 14, 2006   #27
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Default Green Tomato Chocolate Cake

I just found this one in a cookbook today. sounds really yummy. I'm assuming that they mean the green unripe tomatoes and not the green when ripe tomatoes. I can't wait to try this one next year.


Green Tomato Chocolate Cake

2/3 cup butter
1 ¾ cups sugar
4 oz unsweetened chocolate, melted
2 eggs
1 tsp vanilla
2 ½ cup sifted unbleached flour
½ cup unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
1 cup beer
1 cup pureed green tomatoes
¼ to ½ cup water (optional)

Preheat oven to 350
Grease a 9x13 pan.

In a large bowl, cream together the butter and sugar. Stir in the chocolate, then the eggs, one at a time. Add the vanilla.

In a medium bowl, sift together the flour, cocoa, baking powder, baking soda and salt.

Add the flour mix to the butter mix alternately with the beer and tomatoes. If the batter appears stiff, add the water. (the moisture content of the tomatoes varies).

Turn the batter into the prepared baking pan. Bake for 35 mins, until a tester insterted in the center comes out clean.

Cool on wire rack. Ice with your favorite frosting or serve plain. This is a very rich, moist cake.


Source: The Tomato Festival Cookbook – Lawrence Davis-Hollander
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Old April 22, 2007   #28
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Green Tomato Jam
(adapted from Christine Ferber's Green Tomato with Cinnamon Jam)
4 pounds green tomatoes (2 1/2 pounds net)
4 1/3 cups superfine sugar
Juice (and zest) of two small lemons
Rinse tomatoes in cold water. Dry them with towel. Cut in wedges and remove juice, seeds and the white center parts. Dice tomatoes.
In a bowl, combine the tomato pieces, sugar and lemon juice. Cover with plastic wrap and let macerate overnight.
The next day, pour this mixture into a preserving pan. Bring to a boil and on low heat cook for 10 minutes, stirring occasionally. Pour back into the bowl. cover with plastic wrap and again refrigerate overnight.
The third day, bring the mixture to a boil, skim if necessary and continue cooking in low heat for 10 minutes, stirring occasionally.
Check the set and cook a bit more if needed. Pour into jars and store in refrigerator or freeze.


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Old August 25, 2007   #29
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Default Green Tomato Chutney

Green Tomato Chutney
20 cups quartered green tomatoes[20-25]
5 medium onions6 large cloves of garlic
2 medium to large red bell peppers
2 “thumbs” of fresh ginger
2 or 3 cups of brown sugar
1-½ cups of vinegar (may be plain, cider or wine)

1 teaspoon salt

1 teaspoon cayenne pepper


1.
Peel onions, garlic, and ginger. Coarse chop all ingredients either by hand or in food processor.
2.Place in a large pot. Slowly bring to a boil. Reduce to simmer. Cook until all ingredients are translucent but still chunky.
3.
Seal in sterilized jars. You will get 12 pints.
Water process for 15 minutes.

Last edited by lindapf; August 29, 2007 at 10:57 PM.
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Old October 31, 2007   #30
Rena
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Default Green tomato Cake Recipe

I found this on my soap forum of all things. Everyone was raving about it. There was a mention of icing with cream cheese or putting powder sugar on it.
Green Tomato Cake


INGREDIENTS:
· 4 cups chopped green tomatoes
· 1 tablespoon salt
· 1/2 cup butter
· 2 cups white sugar
· 2 eggs
· 2 cups all-purpose flour
· 1 teaspoon ground cinnamon
· 1 teaspoon ground nutmeg
· 1 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup raisins
· 1/2 cup chopped walnuts
DIRECTIONS:
1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
3. Cream butter and sugar. Add eggs and beat until creamy.
4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
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