I’ve been struggling to find uses for my green tomatoes. When I offered to bring some in for my coworkers, several said, “no thanks, I have a ton of them of my own.”
Below are a bunch of odd recipes mined from the Internet. Some sound half baked.
Green tomato salsa
6 green tomatoes, coarsely chopped
1 jalapeo, large, seeded and finely chopped
6 green onions, finely chopped
1 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice or red wine vinegar
1 teaspoon salt
freshly ground black pepper, to taste
1/4 cup sweet onion, finely chopped
Green tomato nut bread
8-10 green tomatoes
2/3 cup raisins
2/3 cups boiling water
2/3 cups butter
2 2/3 cups sugar
1 1/2 tsp salt
3 1/3 cups flour
2 tsps bicarbonate of soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
2/3 cups chopped walnuts
Grease two loaf tins. Preheat overn to 180. Soak raisins in boiling water and allow to cool. Peel and core tomatoes and squeeze out seeds. Puree the tomatoes in a blender under creamy. Youre aiming for two cups pupl. Cream the butter and sugar. Add eggs, tomato pulp and raisins with the soaking lquid. Beat well. Combine flour, soda, salt, baking powder, spices and nuts. Add one cup at a time to the tomato mixture.
Cook for 70 minutes and test for readiness with a toothpick.
If you have a large batch of green tomatoes, you can freeze the puree for use later. Just freeze it in the volume for which you want to make the recipe.
Cold curry green tomato soup
1 tablespoon olive oil
3 minced garlic cloves
1 large onion, finely chopped
2 teaspoons curry powder
1 large potato, peeled and cubed
4 large green tomatoes, peeled and cubed (about 2 lbs.)
2 cups chicken or vegetable stock
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon sugar
1/2 cup whipping cream
salt and pepper to taste a
Additional fresh mint for garnish
Heat oil over medium-low heat in a large saucepan. Add garlic, onion and curry powder. Cook, stirring frequently, until onion is soft but not browned, about five minutes. Add tomatoes, potato, stock, cilantro, mint, and sugar. Bring to a boil. Reduce heat, cover and simmer for about 35 minutes.
Pure soup in batches in a blender or food processor. Return to saucepan and stir in cream. Let cool and season to taste with salt, pepper and additional sugar if desired.
Cover and refrigerate for at least 3 hours. Taste and adjust seasonings before serving. Garnish with mint and/or cilantro leaves if desired. Serve cold.
In a relatively large pot, heat two teaspoons grated ginger, two cloves chopped garlic, one teaspoon ground coriander, two teaspoons cumin and two teaspoons curry powder. Heat and stir until it smells really yummy. Add one cup diced onions and half a teaspoon salt until the onion are soft.
Add three cups chopped green tomatoes, one diced green pepper, two cups diced potatoes, two cups vegetable broth, one tablespoon of honey and two tablespoons red pepper flakes. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes.
Puree the soup with a hand mixer and stir in half a cup of coconut milk and turn off heat after it reaches a simmer.
Serve with two tablespoons of yogurt on top and some chopped peanuts.
This sounds like an incredibly bizarre way to eat green tomatoes. But Ill give you feedback if I get around to making it.
With a double pie tin, mix in 1 1/3 cup sugar, 6 tablespoons flour, 1 teaspoon salt, 1 teaspoon cinnamon and about five sliced green tomatoes. Grate some lemon rind and use the juice of one lemon. Bake at 425 for about 40 minutes.