Thursday, October 6, 2011

The Last of the Bounty

So I just picked the remaining tomatoes and peppers that were on the plants and did a quick search of my blogs to find green tomato recipes. Here's a quick list:

Pickled Green Tomatoes

Green Tomato Chutney

Spicy Green Tomato Vinaigrette (can be made into a salsa)

Curried Green Zebras

Mock Apple Pie

Stewed Green Tomatoes with Cheese and Croutons

Fire Roasted Salsa Verde

Salsa Verde

Green Tomato Salsa

Green Tomato Chutney

And two recipes that aren't linkable:

There is a recipe in _Fresh From the Farmers Market_ for Sicilian Green Tomato Sauce that goes like this:

1 pound green tomatoes, chopped very fine
1/2 c olive oil
2 cloves garlic, minced
1/4 t hot red pepper flakes

You mix it all together and let it stand for an hour or two. Then add salt, pepper, fresh basil, and cooked spaghetti, and top with toasted pine nuts. (I use walnuts.) I also recommend parmesan on top. Yumyum. Not sure if you could freeze it... the tomatoes would probably become mush upon thawing, but I think that would be OK. It is a sauce after all.

Green tomato and lemon marmalade.

1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4cups sugar
2 tablespoons fresh lemon juice
Pinch of salt.
1. Bring lemon slices to a boil in a pot of water. Drain.

2. Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.

Yield: 1 3/4 cups.

No comments:

Post a Comment