FRIED GREEN TOMATOES
2 green tomatoes
½ cup flour or cornmeal
salt and pepper
Slice tomatoes thickly. Combine flour, salt and pepper. Coat tomatoes with flour. Heat butter in skillet and fry tomatoes on both sides until golden brown.
GREEN TOMATO SALSA
3 green tomatoes, coarsely chopped
2 jalapenos, seeded and minced
1 clove garlic, minced
¼ cup cilantro, chopped
¼ cup parsley, chopped
½ red bell pepper, seeded & chopped
3T lime juice
1½ tsp sugar
½ tsp salt
Blend all ingredients in food processor to a coarse puree. Or leave it chunky. Salsa gives off liquid and thins after it sits a while.
GREEN TOMATO AND CORN PICALILLI
3 medium green tomatoes, thinly sliced
1½ tsp salt
2 ears corn
1 cup white vinegar
1 cup sugar
¼ tsp cloves
¼ tsp cinnamon
1/8 tsp cayenne
¼ cup minced red onion
1 red bell pepper, seeded and diced
Salt tomatoes and refrigerate overnight. Pour off liquid, then dry tomatoes between paper towels.
Boil corn in a pan of boiling water for 3 minutes. Drain and cut kernels from cob.
In a medium saucepan combine vinegar, sugar, cloves, cinnamon and cayenne. Bring to a boil, stirring to dissolve the sugar.
Combine tomatoes, corn, red onion and bell pepper. Pour the hot syrup over the vegetables; mix well. Let cool, then refrigerate until ready to serve.
GREEN TOMATO CHUTNEY (Joy of Cooking)
1 seeded, chopped lemon with rind
1 clove garlic, chopped
5 cups green tomatoes
2¼ cup brown sugar
1½ cup raisins
3 oz. chopped crystalized ginger or ¾ cup fresh ginger
1½ tsp salt
¼ tsp cayenne
2 cup cider vinegar
2 cup chopped red bell peppers
Combine and simmer until the vegetables are tender.
STEWED GREEN TOMATOES (Joy of Cooking)
2 tbsp minced onion
2 tbsp butter
2 cups sliced green tomatoes
¾ tsp salt
¼ tsp paprika
½ tsp curry powder
Saute onions in butter until brown.
Add tomatoes. Stir and cook slowly until tender. Add seasonings.
GREEN TOMATO AND EGG GRATIN (Madison CSA cookbook)
1½ cup chopped green tomatoes
6 hard boiled eggs, sliced
5 tbsp butter
¾ cup soft bread crumbs
3 tbsp flour
1½ cup milk
Alternate layers of egg and tomatoes in a shallow baking dish.
Melt 2 tbsp butter; add bread crumbs and stir well.
Melt remaining butter in another saucepan. Stir in flour and cook, stirring often, 3-4 minutes. Whisk in milk and cook, stirring constantly until thickened. Pour milk mixture over tomato/egg layers. Top with bread crumbs. Bake 35-40 minutes in 350 degree oven. Can be assembled the night before and baked in the morning.
Also, I have a vague memory of baking a green tomato pie, but I can't find the recipe. I think you just bake it like an apple pie. If anyone tries this, let me know.