I have about 5 pounds of green tomatoes. Any recipes, that aren't fried green tomatoes?
- Thread starter dawn_mo
- Start date
How about a green tomato salsa? Here's one to check out:
http://www.foodandwine.com/recipes/green-tomato-salsa
http://www.foodandwine.com/recipes/green-tomato-salsa
Here's a recipe I've always wanted to try - the tomatoes are fried, but it's a sandwich:
FRIED GREEN TOMATO SANDWICHES
Ingredients:
4 oz goat cheese, softened
2 tbsp finely chopped green onion or 2 tbsp fresh chives
1 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
1 tbsp fresh chopped thyme
1 tsp finely grated lemon, rind
1 tsp salt, divided
1/2 tsp pepper, divided
1/2 cup flour
2 eggs, lightly, beaten
3/4 cup coarse yellow cornmeal
4 green tomatoes
1/4 cup extra virgin olive oil
Directions:
Preheat oven to 350°F (160°C)
In bowl and using wooden spoon, beat together goat cheese, onions, parsley, basil, thyme, lemon rind and 1/4 teaspoon (1 mL) each of the salt and pepper. Place flour in shallow bowl; sprinkle with 1/2 teaspoon (1 mL) salt and remaining pepper. Place eggs in another bowl and cornmeal in a third; set aside.
Slice tomatoes into sixteen 1/4 inch (5 mm) thick slices. Pat with paper towel to dry. Sprinkle with remaining salt.
Spread heaping tablespoonful (15 mL) goat cheese mixture evenly over half of the tomato slices; sandwich with remaining slices.
Keeping “sandwiches” intact, carefully coat both sides of sandwich in flour, tapping off excess. Dip in egg then coat both sides in cornmeal.
In large skillet, heat 2 tablespoons (25 mL) of the oil over medium heat. Cook 4 of the sandwiches, turning once and adding more oil as necessary, for 10 to 12 minutes or until golden and tomatoes are fork-tender. Repeat with remaining sandwiches, keeping cooked sandwiches warm in 350°F (160°C) oven.
Yield: 4
Courtesy of: Canadian Living Cooks
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=589
http://www.foodnetwork.ca/recipes/Main/Herbs/recipe.html?dishID=589
FRIED GREEN TOMATO SANDWICHES
Ingredients:
4 oz goat cheese, softened
2 tbsp finely chopped green onion or 2 tbsp fresh chives
1 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
1 tbsp fresh chopped thyme
1 tsp finely grated lemon, rind
1 tsp salt, divided
1/2 tsp pepper, divided
1/2 cup flour
2 eggs, lightly, beaten
3/4 cup coarse yellow cornmeal
4 green tomatoes
1/4 cup extra virgin olive oil
Directions:
Preheat oven to 350°F (160°C)
In bowl and using wooden spoon, beat together goat cheese, onions, parsley, basil, thyme, lemon rind and 1/4 teaspoon (1 mL) each of the salt and pepper. Place flour in shallow bowl; sprinkle with 1/2 teaspoon (1 mL) salt and remaining pepper. Place eggs in another bowl and cornmeal in a third; set aside.
Slice tomatoes into sixteen 1/4 inch (5 mm) thick slices. Pat with paper towel to dry. Sprinkle with remaining salt.
Spread heaping tablespoonful (15 mL) goat cheese mixture evenly over half of the tomato slices; sandwich with remaining slices.
Keeping “sandwiches” intact, carefully coat both sides of sandwich in flour, tapping off excess. Dip in egg then coat both sides in cornmeal.
In large skillet, heat 2 tablespoons (25 mL) of the oil over medium heat. Cook 4 of the sandwiches, turning once and adding more oil as necessary, for 10 to 12 minutes or until golden and tomatoes are fork-tender. Repeat with remaining sandwiches, keeping cooked sandwiches warm in 350°F (160°C) oven.
Yield: 4
Courtesy of: Canadian Living Cooks
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=589
http://www.foodnetwork.ca/recipes/Main/Herbs/recipe.html?dishID=589
marsha-tbay
Well-known member
Another great recipe from Meryl. You're the best!
steve2-in-la
Well-known member
I make this at the end of tomato season every year: REC:
Green Tomato and Jalapeño Jam
(Makes 3 cups of jam.)
4 JALAPEÑOS (sliced)
½ cup herbs such as MINT and CILANTRO (chopped)
4 cloves GARLIC (chopped)
1” piece GINGER (chopped)
½ cup CIDER VINEGAR
2 Tbsp SOY SAUCE
1 lb GREEN TOMATOES (peeled and chopped)
3 cups SUGAR
Puree the jalapeños, herbs, garlic, ginger vinegar and soy sauce in a food processor.
Place the mixture into a sauce pan and add the tomatoes and sugar.
Bring to a boil and simmer until it thickens, about 45 minutes. Process as you would any fruit preserve.
Green Tomato and Jalapeño Jam
(Makes 3 cups of jam.)
4 JALAPEÑOS (sliced)
½ cup herbs such as MINT and CILANTRO (chopped)
4 cloves GARLIC (chopped)
1” piece GINGER (chopped)
½ cup CIDER VINEGAR
2 Tbsp SOY SAUCE
1 lb GREEN TOMATOES (peeled and chopped)
3 cups SUGAR
Puree the jalapeños, herbs, garlic, ginger vinegar and soy sauce in a food processor.
Place the mixture into a sauce pan and add the tomatoes and sugar.
Bring to a boil and simmer until it thickens, about 45 minutes. Process as you would any fruit preserve.
steve2-in-la
Well-known member
D'oh! The recipe above is for Green Tomato and Jalape
If your tomatoes' peels are tender, and you don't mind the texture. . .
go ahead and leave the peels on. I am too lazy to peel the tomatoes for canned salsa when I make it and I leave 'em on. I don't mind the texture and the flavor is still great. Process them, but not too finely, you want them chopped, not pureed.
go ahead and leave the peels on. I am too lazy to peel the tomatoes for canned salsa when I make it and I leave 'em on. I don't mind the texture and the flavor is still great. Process them, but not too finely, you want them chopped, not pureed.
steve2-in-la
Well-known member
I've used cilantro, mint and oregano although not together.
dawn_mo
Well-known member
I made this last night and really liked it. It was very easy to peel the
tomatoes since they were so green. I hate peeling ripe tomatoes but these weren't bad. I think I put in too much cilantro, I used one whole bunch. The recipe as written made 1 pint with a little bit left over. My jam was jelled in about 35 minutes. It is a little bit thicker than I like, but that is just a timing issue. This is a great way to use up green tomatoes. Thanks Steve!
tomatoes since they were so green. I hate peeling ripe tomatoes but these weren't bad. I think I put in too much cilantro, I used one whole bunch. The recipe as written made 1 pint with a little bit left over. My jam was jelled in about 35 minutes. It is a little bit thicker than I like, but that is just a timing issue. This is a great way to use up green tomatoes. Thanks Steve!
sandi-in-hawaii
Well-known member
Dawn, this chicken recipe looks really good...
I haven't tried it, but it sounds good smileys/smile.gif
http://www.thekitchn.com/thekitchn/book-reviews/roasted-chicken-thighs-with-green-tomatoes-basil-and-ginger-from-in-the-kitchen-with-a-good-appetite-cookbook-review-recipe-131580
I haven't tried it, but it sounds good smileys/smile.gif
http://www.thekitchn.com/thekitchn/book-reviews/roasted-chicken-thighs-with-green-tomatoes-basil-and-ginger-from-in-the-kitchen-with-a-good-appetite-cookbook-review-recipe-131580
Green Tomato-Tomatillo-Corn Pudding and Scalloped Green Tomatoes
* Exported for MasterCook 4 by Living Cookbook *
Scalloped Green Tomatoes
Recipe By :
Serving Size : -1 Preparation Time: 0:10
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
5 Tbs unsalted butter, melted, plus 1 tablespoon
-- at room temperature
3 slices white sandwich bread, crusts removed,
-- cut into 1/4-inch cubes
4 large green tomatoes, halved, seeded, and
-- cut into 1/4-inch pieces
1 small yellow onion, finely chopped
2 cloves garlic, finely minced
1 tsp dried thyme
1 tsp sugar
1 tsp salt
1/2 tsp freshly ground black peppercorns
1/4 tsp nutmeg (preferably freshly grated)
1. Preheat the oven to 375 degrees.
2. Grease a 9- x 9-inch baking dish with the softened butter, place a piece
of parchment paper in the bottom of the baking dish and set aside.
3. Place the bread cubes in a bowl and toss with 3 tablespoons of melted
butter. Transfer to a baking sheet and toast in the oven until golden brown,
about 10 to 12 minutes, stirring halfway through cooking.
4. Toss the tomatoes, onions, garlic, thyme, sugar, salt, pepper and nutmeg
together in a large bowl. Stir in the toasted bread cubes and the remaining
butter. Turn the mixture into the prepared baking dish and cover tightly
with aluminum foil. Bake for 40 minutes, remove the foil and bake until
slightly golden on top, about 10 minutes longer. Serve hot or warm.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Green Tomato-Tomatillo-Corn Pudding
Recipe By :
Serving Size : 8 Preparation Time: 0:20
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method6 tomatillos, husked
4 green tomatoes, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
2 cloves garlic, pressed
2 Tbs olive oil
6 egg yolks
2 cups fresh corn kernels (4 ears)
1 cup milk
1/2 cup sour cream
3 Tbs self-rising cornmeal
1/4 tsp dried thyme
1 tsp salt
1/2 tsp pepper
2 cups shredded sharp Cheddar cheese (8 ounces)
1. Toss together first 6 ingredients in an aluminum foil-lined jellyroll
pan.
2. Bake at 450° for 20 minutes or until tomatillos and tomatoes are tender.
Remove from oven; reduce oven temperature to 375°.
3. Stir together egg yolks and next 7 ingredients in a large bowl; stir in
tomatillo mixture and cheese. Pour into a lightly greased 11- x 7-inch
baking dish.
4. Bake at 375° for 40 to 45 minutes or until set and wooden pick inserted
in center comes out clean. Let stand 10 minutes before serving.
Comments: A Must-Try Side Dish: Green tomatoes and tomatillos update classic
corn pudding. This recipe confirms that not all corn casseroles are created
equal. Pair two Southern cousins - green tomatoes and tomatillos - with
fresh corn, and this beloved side is elevated to a whole new level. So take
advantage of the upcoming summer bounty in a new way. You won't be
disappointed.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Scalloped Green Tomatoes
Recipe By :
Serving Size : -1 Preparation Time: 0:10
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
5 Tbs unsalted butter, melted, plus 1 tablespoon
-- at room temperature
3 slices white sandwich bread, crusts removed,
-- cut into 1/4-inch cubes
4 large green tomatoes, halved, seeded, and
-- cut into 1/4-inch pieces
1 small yellow onion, finely chopped
2 cloves garlic, finely minced
1 tsp dried thyme
1 tsp sugar
1 tsp salt
1/2 tsp freshly ground black peppercorns
1/4 tsp nutmeg (preferably freshly grated)
1. Preheat the oven to 375 degrees.
2. Grease a 9- x 9-inch baking dish with the softened butter, place a piece
of parchment paper in the bottom of the baking dish and set aside.
3. Place the bread cubes in a bowl and toss with 3 tablespoons of melted
butter. Transfer to a baking sheet and toast in the oven until golden brown,
about 10 to 12 minutes, stirring halfway through cooking.
4. Toss the tomatoes, onions, garlic, thyme, sugar, salt, pepper and nutmeg
together in a large bowl. Stir in the toasted bread cubes and the remaining
butter. Turn the mixture into the prepared baking dish and cover tightly
with aluminum foil. Bake for 40 minutes, remove the foil and bake until
slightly golden on top, about 10 minutes longer. Serve hot or warm.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Green Tomato-Tomatillo-Corn Pudding
Recipe By :
Serving Size : 8 Preparation Time: 0:20
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method6 tomatillos, husked
4 green tomatoes, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
2 cloves garlic, pressed
2 Tbs olive oil
6 egg yolks
2 cups fresh corn kernels (4 ears)
1 cup milk
1/2 cup sour cream
3 Tbs self-rising cornmeal
1/4 tsp dried thyme
1 tsp salt
1/2 tsp pepper
2 cups shredded sharp Cheddar cheese (8 ounces)
1. Toss together first 6 ingredients in an aluminum foil-lined jellyroll
pan.
2. Bake at 450° for 20 minutes or until tomatillos and tomatoes are tender.
Remove from oven; reduce oven temperature to 375°.
3. Stir together egg yolks and next 7 ingredients in a large bowl; stir in
tomatillo mixture and cheese. Pour into a lightly greased 11- x 7-inch
baking dish.
4. Bake at 375° for 40 to 45 minutes or until set and wooden pick inserted
in center comes out clean. Let stand 10 minutes before serving.
Comments: A Must-Try Side Dish: Green tomatoes and tomatillos update classic
corn pudding. This recipe confirms that not all corn casseroles are created
equal. Pair two Southern cousins - green tomatoes and tomatillos - with
fresh corn, and this beloved side is elevated to a whole new level. So take
advantage of the upcoming summer bounty in a new way. You won't be
disappointed.
- - - - - - - - - - - - - - - - - -