Here's a couple of recipes from Lindsey Bareham's brill book - The Big Red Book of Tomatoes.
Ther is a separate chapter on green toms.
1 Lemon & Green tomato sauce with creme fraiche
A refreshing sauce for past or poached chicken
25g butter
1 garlic clove pounded to a past with a lpinch of salt
450g green toms, cored, peeled & chopped
zest of 1 unwaxed lemon
1tbsp caster sugara food processor with the yoghurt/creme fraich & blitz. Pass through a sieve
150g Greek yoghurt or creme fraicke
salt
Melt the butter in a small saucepan over a medium heat. Add the garlic, cook briefly until aromatic(?), then add the toms. Put in the lemon zest & sugar, then cook briskly for a few minutes until the tomatoes soften. Tip contents of pan into a food processor & blitz.
Pass throuh a sieve then taste & adjust seasoning to taste.
2. Green Tomato Tarte Tatin (courtesy of Gary Rhodes)
olive oil
6 green toms halved through middle
salt & pepper
a thingy of butter
1 tsp demerara sugar
100-175g puff pastry
pre-heat oven to 230cC gas 8
Heat an ovenproof frying pan with a trickle of olive oil. Season the cut surface of the tomato halves with salt & pepper & place, cut side down in a circular pattern, filling the pan .
Increase the heat so the toms fry not stew. After 1 minute, add the butter & sprinke with the sugar. Continue to fry for a minute or two, shaking the pan occasionally so the toms are evenly coated with butter. They will have started to caramelize. Remove the pan from the heat & leave to cool.
Now roll out the pastry to a 20 cm circle. Place on top of the cooled tomatoes, pressing lightly to take the shape of the tomato border. Bake for 15-20 mins until the pastry is crisp and golden. remove from oven, put a plate over the pastry and invert to turn out the tart.
If liked, brush with a little more butter, sprinkle with extra sugar and flash under the grill till it is bubbling.
Serve immediately.
Gary reckons it's good with a dressing made from 4tbsp olive oil, 1tbsp balsamic vinegar, 4tbsp soured cream & a squeeze of lemon or lime juice plus a few torn leaves of basil some slices of red onion & parmesan shavings.
not tried either yet but I will as they both sound yummy and I'm gonna have loads of greenies.
Terri