Tomatoes, Green

Solanum lycopersicum

Green Tomato Pie with Cornmeal Crust from The Fannie Farmer Baking Book

Cornmeal Dough:

  • 2 cups flour
  • 1 cup yellow cornmeal (ground fine)
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • About 6 Tablespoons water

Combine the flour, cornmeal, and salt in a bowl and stir to mix.  Add the shortening and cut it into the flour and cornmeal until the mixture looks like fresh bread crumbs.  Sprinkle on the water, a tablespoon at a time.  Add just enough water so that the dough remains cohesive when pressed together-it will be quite soft.

Divide the dough in half and place one half of the dough at a time on a lightly floured surface and roll into a circle  2 inches larger than the inverted pie pan.  Carefully roll the dough onto a rolling pin, then unroll it into a pie pan.

Green-tomato Pie

  • 1 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground red-pepper
  • 6 large green tomatoes, sliced 1/4 inch thick
  • 1/2 cup golden raisins
  • 2 Tablespoons cider vinegar
  • 3 Tablespoons butter

Preheat oven to 425 degrees

Mix together sugar, flour, salt, cloves, cinnamon, and red pepper in bowl.  Take a third of the tomato slices at a time, toss and turn them in the sugar mixture so they are evenly coated on all sides.  Spread the sugared tomato slices evenly over the dough in the pan, and sprinkle raisins over all, along with any remaining sugar mixture.  Drizzle on the vinegar, then  dot with the butter.  Place the top crust on the tomato slices.  Crimp the edges and cut vents in the top.

Bake for about 40 minutes, or until crust is lightly colored and juices are bubbling.  Serve at room temp.

Green Tomato Relish from Rosanna Duberow

  • 2 qt. green tomatoes, quartered
  • 3 red bell peppers, 3 green bell peppe, halved and seeded
  • 1 c. small onions, peeled and quartered
  • 4 c. cider vinegar
  • 1 c. sugar
  • 2 T. non-iodized salt
  • 1/4 c. mustard seed
  • 1 1/2 t. celery seed
  • 1/4 t.  cinnamon
  • 1/4 t. allspice

Mince all veggies (use a grinder or food processor if desired). Pour into colander, drain off and discard liquid. Put in kettle and add 2 c. cider vinegar.  Boil uncovered 15 min. stirring frequently. Drain and discard liquid again.

Return to kettle and add 2 c. cider vinegar and spices. Simmer 3 min. uncovered. Seal in sterilized jars.

Fried Green Tomatoes

  • green tomatoes
  • breading (your choice… cornflakes, cornmeal, bread crumbs, flour… anything)
  • high-heat vegetable oil
  • mozzerella
  • marinara sauce

Slice tomatoes to an even thickness. Season your breading with salt, pepper, and herbs if you like. Cover the bottom of a cast-iron or thick-bottomed pan  with oil and put on medium heat. Dredge tomato slices in breading and cook in pan until brown on each side. Serve topped with mozzerella and marinara.

Italian Farmhouse Green Tomato Pickle from Splendidtable.org

  • 1 pound green tomatoes, cored and cut into 1/2-inch pieces
  • 2 tablespoons salt
  • 2 pieces sun-dried tomatoes (not under oil), soaked and minced
  • 2 large cloves garlic, minced
  • 1 tablespoon minced fresh hot red chile
  • 6 mint leaves, chopped
  • 12 basil leaves, minced
  • about 4 cups white wine vinegar (must be 7 percent acid)
  • about 1/2 cup fruity extra-virgin olive oil

Tomatoes keep 6 months in the refrigerator as long as they are totally covered with vinegar after each use.1. In a china or glass bowl combine tomatoes and salt, cover and refrigerate 24 hours. Turn into a sieve and rinse briefly under cold, running water. Toss tomatoes with garlic, chile, sun-dried tomatoes, and herbs.

2. Collect small jars and lids adding up to about 4 cups capacity. Wash them in hot soapy water, then immerse in water in a large pot. Bring lids and jars to a simmer, lift out with tongs and fill with tomato mixture to within 1 inch of jar’s lip. Add enough vinegar to cover, topping off with a little oil. Seal, cool, and refrigerate.

3. Marinate 4 days before serving. Top off with more vinegar and seal after each serving.

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