52 Great Green Tomato Recipes!
Language: English
Pages: 31
ISBN: 0882661981
Format: PDF / Kindle (mobi) / ePub
The first frost doesn’t have to be the end of your tomatoes! Preserving expert Phyllis Hobson offers dozens of delicious recipes for preserving and cooking with green tomatoes. You’ll find everything from green tomato preserves and pickles to mincemeat, croquettes, omelets, sweet and savory pies, casseroles, salads and salad dressings, a cake with green tomato filling, classic fried green tomatoes, and more. Hobson also shows you how to ripen your green tomatoes indoors so that you can enjoy fresh ripe tomatoes well into the fall and even the early winter.
days of red, ripe tomatoes are over. You can ripen them indoors and enjoy homegrown, ripe tomatoes for several weeks. It’s true that they aren’t quite as flavorful or as rich in Vitamin C as your summer tomatoes were, but they’re a lot better — and a lot less expensive — than the supermarket variety. As you look over your soon-to-be-frost-killed plants in the garden, first select those tomatoes that will be taken in to ripen indoors. The best candidates are the pink ones and larger,
it may halt the ripening process or even kill the plant just when its crop is most abundant. But you needn’t lose the largest part of your tomato crop come fall. A frost needn’t mean the end of fresh, red-ripe tomatoes for your dinner table. There are ways to ward off the damage of early, light frosts and even ways to thwart the late, hard frosts. And once they do take over, there are at least 50 ways to make delicious use of those green tomatoes you’ve picked from the vines. First, though, you
hours, until mixture is thick, stirring frequently. Run through colander or strainer to remove seeds and any hard bits of pulp. Reheat to boiling and pour into hot, sterilized pint canning jars. Seal immediately. MAKES 4 PINTS. GREEN TOMATO MARMALADE 24 medium green tomatoes 4 oranges 3½ pounds granulated sugar Core and peel green tomatoes and cut in thin slices. Wash and peel oranges and cut peeling into thin strips. Cut oranges into thin slices. Combine tomato slices, peeling and
tomato strips. Cover and bake in a 350°F oven 20 minutes. Uncover and bake 20 minutes longer. Remove ginger root. If desired, ½ teaspoon powdered cinnamon and ¼ teaspoon powdered ginger or two tablespoons red cinnamon candies may be substituted for the ginger root. SERVES 6. GREEN TOMATO “FIGS” 8 pounds small green tomatoes 8 pounds brown sugar Wash and core green tomatoes without peeling. Add sugar (but no water) and cook over very low heat until tomatoes are transparent, stirring
the beaten egg, then in the flour to which the salt has been added. Sauté slices in hot oil, turning to brown on both sides. Arrange slices in a shallow baking dish in stacks, with slices of cheese between the tomato slices and on top of each stack. Sauté onion in skillet, then add tomato sauce, sugar and salt. Heat to boiling. Pour over green tomato stacks and bake in 350°F oven 30 minutes, until cheese is melted and lightly browned on top. Each stack is a serving. SERVES 4 TO 6. BAKED