While looking for ideas for using my green tomatoes I came across this thread and thought others might be interested in some of the recipes I'm come across.
NB/ I haven't tried any of these myself yet as I've only just given up hope of ripening my tomatoes!
Courgette and Green Tomato Chutney
Ingredients
? 1kg diced courgettes.
? 1kg peeled and diced green tomatoes.
? 500g peeled and diced onions.
? 500g peeled, cored and diced cooking apples.
? 500g soft brown sugar.
? 500g sultanas.
? 600ml white wine vinegar.
? 1 mulled wine sachet.
Method
- Put all ingredients into a large saucepan with the spice sachet.
- Bring ingredients slowly to the boil making sure that you stir occasionally.
- Leave the pan uncovered and simmer for 2-3 hours - stir occasionally so that the mixture doesn?t stick to the bottom of the pan or burn.
- The ingredients will reduce down and the chutney will be ready when it has thickened.
- Remember to remove the spice sachet before bottling.
- Sterilise jars in a hot oven for a few minutes.
- Put the chutney in the sterilised jars whilst it is still warm.
- Make sure the jars have plastic lids because the vinegar will react with metal lids.
- Leave the chutney to mature for at least 2 weeks and up to a couple of months.
This recipe made 3kg of chutney: use with cheese sandwiches, cold meats and salads and as a marinade for roast chicken - coat and cook in foil.
Green Tomato and Apple Chutney
Put 1 pint vinegar and 1lb. Demerara sugar in a pan and heat gently until sugar melts.
Add:
1 lb. chopped green tomatoes
1 lb. chopped cooking apples
¼ lb. chopped shallots
½ lb. chopped sultanas
½ lb. white sugar
¼ teaspoon ground ginger
Pinch of salt
Bring mixture to boil and cook slowly stirring all the time until it thickens
Alternative: leave out the sultanas, add a pickling spice bag and add more toms instead (or green beans) to the above recipe.
Green Tomato Chutney
300ml malt vinegar
2lb sugar
1 tsp ground cinamon
3lb skinned green tomatoes (preferably small ones)
- place vinegar, sugar and cinamon in large saucepan with 1/4 pt water heat gently till sugar dissolved then bring to boil
2 add tomatoes cook for 5 min
3.pour into a bowl cover and leave for a week (yes a week!)
4.strain vinegar into saucepan boil for 10 mins to reduce
5.add tomatoes boil further 5 mins
6.pack into preheated jars cover and seal
Fried green tomatoes
NB/ seems to be some dispute in UK over whether this recipe is for a type of tomato which is green when ripe but the American websites I have looked at suggest any type of largish green tomato can be used.
Sliced green tomatoes, salt and pepper to taste, cornmeal (polenta flour) and most importantly bacon grease (or lard).
Simply slice the tomatoes, salt and pepper, dredge both sides in the yellow cornmeal and fry with medium high heated heavy cast iron skillet with at least a goodly amount of the bacon drippings. Takes about three minutes a side to a golden brown. They are delicious. Red tomatoes don't do as well since they begin to leak their contents when applied to the heat.
Green Tomato Pie (savoury)
Fry 4 green tomatoes with an onion and a little basil. Mix in 150g grated cheese (Leerdammer or Emmenthal) and three large spoonfuls of mayonnaise. Put the mixture onto some rolled puff pastry and bake for about 20 minutes at Gas Mark 7.
Sweet-and-Sour Green-Tomato Salsa
Ingredients
1 red bell pepper
2 1/2 cups chopped green tomato
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/3 cup finely chopped sweet onion
1 garlic clove, minced
Preparation
Preheat grill
Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop.
Place the chopped green tomato, vinegar, sugar, and salt in a blender or food processor, and process until smooth.
Place the tomato mixture in a small saucepan; cook over medium-high heat 5 minutes or until liquid almost evaporates. Place in a small bowl; cool to room temperature. Add roasted pepper, onion, and garlic to tomato mixture; toss well.
Serve with with tortilla chips.