Recipes for green tomatoes

[Jeannine]

                                    FRIED GREEN TOMATOES


3 Large green tomatoes,sliced 1/4 inch thick
Salt and fresh ground black pepper
1 cup of  yellow cornmeal or plain flour
1/2 cup drippings, or goose fat or your preference
A little fine grated Parmesan cheese( optional)

Sprinkle both sides of slices with salt and pepper, dredge the slices in cornmeal to

Leave them to completely dry out on a wire rack for about 10 minutes, this will add to the crispness.

Heat the drippings in a frying pan, carefully slip the slices into the  fat,fry them turning once half way through, drain on paper towels.

They will not break down like ripe ones and will remain firm.

You can add a touch of Parmesan to the cornmeal but it will not be authentic Southern food if you do..good though





                                  MENNONITE GREEN TOMATO PIE

Makes 1 9 inch double crust pie

3 cups of sliced green tomatoes ,don't  peel
1/2 cup brown sugar
1/2 cup molasses 2 x 15ml tablespoons plain flour
1 teaspoon cinnamon
1/4 nutmeg
1/2 cup water ..4 fluid ounces
Pie pastry of your choice...recipe below if you need one

Cover sliced tomatoes  with boiling water,let stand for 10 minutes. Drain
Put slices in pie shell,
Combine sugar, flour and spices,add molasses and water.
Pour over tomatoes
Cover with top crust.
Bake at 425f for 15 minutes then reduce  to 375f for 30 more minutes.


                                          PERFECT PASTRY

5 1/2 cups of plain flour
1 teaspoon salt
1 pound of lard or use veggie fat if you prefer.
Using a cup measure that hold 8 fluid ounces, put if  1 tablespoon white vinegar, 1 egg, then fill to the brim with ICE COLD water, and beat well.

Blend fat into flour, stop when fat pieces are the size of large peas and a few bigger bits..don't overwork.

Add the liquids and knead gently till just blended, put in a plastic bag and chill in fridge for an hour or two. Then use as above.. you will have extra patry, This makes 2  double crust pies and a single one for a quiche, which I usually make at the same time..

I can add about another dozen or so recipes if anyone wants them,
Green tomato jam, green tomato and apple pickle, green tomato jelly( for with meat) Green tomato mincemeat, green tomato and raisin sweet pickle, plus a load of assorted chutneys etc

XX Jeannine

I thought it would be  good if folks could add to this post with their favourite green tomatoes stuff.

[Jeannine]

[tim]

Or even rolled oats, Jeannine?

[Jeannine]

Yes Tim that would be good too. I wish more folks would try them

[valmarg]

Jeannine, your suggestion that people post their favourite green tomato recipes here, I have posted the following on the Edible Plants - My poor tomatoes, section, but having it on memory, can post again.  At the end of the season when you've got loads of cherry/mini plum tomatoes, this is a good way of using them up.  The following recipe is quoted virtually verbatim from a cookbook on pickling we borrowed from the library ages ago :

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.

valmarg

[tim]

Hum - just wonder where that came from.........??

I do agree!

[greyhound]

That is such a good book.  I inherited mine from my mother and managed to find one on ebay for keef.

But look!  It's back in print!

[Jitterbug]

Thanks Jeannine

I have printed the recipes off and should be using them in the next week as I see my outdoor tomatoes "Fantasio" suppose to be blight resistant have caught the blight.

Regards

Jitterbug

[Marymary]

Thanks Jeannine, tried the fried green tomatoes with salad tonight & they were lovely - just like at the Whistle Stop Cafe.  :)

[fluffygrue]

Weird question, but does that pie recipe end up being a savoury or sweet pie?

[Jeannine]

Sweet. like an apple one.