Carrie from Chamblee, GA wrote to me about green tomotoes. “Can you do a blog (and on FB) for what to do with green tomatoes – besides frying them. HELP!”
Sure thing Carrie.
I will admit that I am certainly not an expert on green tomatoes. It’s one of the few foods that I don’t really care for. I don’t cook or serve them, but I see them all over here in the south. When they are fried, people put them on sandwiches, salads, and appetizers. It always seems like they are fried, right?
Well, here are some suggestions to use the last crop from your garden.
Being in the South, my first suggestion will be a relish. You mentioned that you can food sometimes, so this should be an easy one.
Green Tomato Relish
Makes about 10 pints
- 15 pounds green tomatoes
- 2 1/2 pounds onions, peeled and coarsely chopped
- 1 cup salt
- 6 cups brown sugar
- 4 green peppers, seeded and chopped
- 1/3 cup celery seed
- 1/3 cup mustard seed
- 1 tablespoon whole cloves
- 4 sticks cinnamon
- 2 tablespoons whole allspice
- cider vinegar
Preparation: Remove the stem end of the tomatoes. Cut tomatoes into fine
dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling
each layer with salt. Leave overnight.
The next day, drain off juices and place in a large
preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie
the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour
in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2
1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot,
sterilized preserving jars, cover and seal.
My friend Carole recommended a salsa. Here’s a link to a quick one: Green Tomato Salsa
Also, check out this article from NPR. Its a good one with lots of suggestions. http://www.npr.org/2011/08/30/140036782/green-tomatoes-an-end-of-summer-bonus
I hope this helps. Let me know.