green tomatoes recipe, very tasty!

[natasha]

I tried this recipe yesterday, lots of work, but worth it. :P

3 kg green tomatoes
1.5 kg onion
1.5 kg carrot
100 gr salt
3 table spoon vinegar
1.5 cup sugar
1.5 cup oil
5 bay leaves
black papper to taste
BIG PAN (I do it in 3 little ones)

Chop or slice clean tomatoes and onions, grate carrots and mix alltogether with all salt.
Leave it to marinade for 12-14 hours.
Remove extra liquid from the pan, but not fanatically, so that the vegetables are still wet.
Add oil, sugar, vinegar and bring it to the boil, simmer for 30-45 min.
Ready to eat or to be sealed in hot sterilized jars.

Approximately it makes 4 1litre  jars.

[natasha]

[supersprout]

looks enticing natasha, daft question - what do you eat it with?
and how big do you chop the carrots?
:P

[Larkspur]

Hi, natasha. Like the recipe but can I ask is the vinegar quantity correct?. Thanks.

[natasha]

Hi Larkspur,
I'm sorry I meant table spoon, not tea spoon and it is definitely 3. May be because the green toms are sour, you don't need anymore vinegar. At the end it has sweet and sour flavour.

Hi Supersprout,
it is a sort of ragu dish, it can be eaten on its own with bread or as a part of main course.
I'm sorry about the carrots; it is grated not grit! How stupid it is to give people a recipe and do such mistakes. I'm Russian- this is my excuse.

But I wish you try the recipe, it is really good.

[Larkspur]

Thanks natasha :)

[supersprout]

Thanks natasha, that's just gone into the family recipe book (and vocabulary)! ;)

[tim]

Natasha - I'm sure we all knew what you meant.
And my Russian is quite a bit worse than your English!!

Quite out of place here, but I have to say that my dear friend of over 50 years - Vladimir Krivoscheckov - died only recently. I miss him.

[natasha]

Hi Tim,
I'm sorry to hear that, my dad died earlier this year, only 52, now I know how it feels.

[valmarg]

This is a recipe for those little green cherry tomatoes that have not intention of ripening:-

PICKLED GREEN TOMATOES

Too  many pickle recipes read â€" and taste â€" as though they are the last desperate solution to the problem of gluts.  Green tomatoes are the classic example.  This German recipe calls for green tomatoes ‘small enough to eat whole’, which means growing them deliberately and picking the clusters of small fruit while they are still green, firm and fresh.  One of the best varieties to grow is the cherry tomato called Gardener’s Delight.  This has the great advantage that the skins of the fruit are unlikely to split.

This is an extraordinary pickle.  Once you have tasted it you will never again forget that the tomato really is a fruit.  It goes well with cheese, even better with pâtés and terrines.

Makes about 5lb (2.2kg)

5lb (2.25kg) green tomatoes, 1 inch (2.5cm) diameter maximum, stems removed
2 pints (1.2 litres) malt vinegar
6 cloves
1 x 1 inch (2.5cm) cinnamon stick
½ small nutmeg or 2 blades mace)
pinch salt
1 lb sugar
1 pint (600ml) white wine vinegar

Place the tomatoes in a large pan with the malt vinegar.  Stir very gently and bring to the boil, then strain immediately.  (The malt vinegar can be thrown away or saved for making chutney.)  Tip the tomatoes very carefully into a bowl, taking care not to split the skins.

Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the tomatoes.  Cover and leave for 24 hours.

On the third day, heat the tomatoes and the liquid together, but do not boil.  Lift out the tomatoes with a slotted spoon and pack them carefully into warmed jars.  Throw out any that have accidentally split their skins because they will ruin the effect of the pickle.

Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the tomatoes, making sure they are completely covered.  Cover and store for 3 months before opening.


We have kept these longer than for three months.

If any of the skins do split, they can be peeled off.  No need to discard.

Hope you enjoy,

valmarg

[marshwiggle]

That looks tasty and no skinning, thank you!