Possible Uses for Green Tomatoes

Crunchy Fried Green Tomatoes with Fresh Tomato Salsa
Food Network

2 pounds green unripe tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil
Accompaniment: fresh tomato salsa, recipe follows

Preheat oven to 375 degrees F.

Cut tomatoes into 12 (1/2-inch thick) slices. In a shallow bowl, whisk together flour, salt, sugar, and cayenne. In another shallow bowl, whisk together egg and milk. In a third shallow bowl, coarsely crush corn flakes with hands.

Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with corn flakes, pressing them to adhere, and arrange slices in 1 layer on a baking sheet.

In a 12-inch nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let coating burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner.

On another baking sheet arrange drained tomato slices in 1 layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes. Serve tomatoes topped with salsa.

Fresh Tomato Salsa:
2 pounds red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeno chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and freshly ground black pepper

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper, to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

Green Tomato Pie

Double Crust pastry
1 1/3 cups sugar
1/4 cup plus 3 tablespoons all-purpose flour
1 1/4 teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 1/4 teaspoons grated lemon peel
1/4 cup lemon juice
1 tablespoon butter or margarine

Heat oven to 425º F. Line pie plate with pastry. Mix sugar, flour, nutmeg and salt. Toss with tomatoes, lemon peel and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll out other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.


Green Tomato Relish

5 pounds (10 to 12 medium) green tomatoes
1 pound onions
1 cup chopped fresh jalapeños
2 cups cider vinegar
1 1/2 cups granulated sugar
1/4 cup pickling salt

Prepare 6 (1 pint) canning jars according to manufacturer's directions. Coarsely chop tomatoes, onions and jalapeños in batches in a food processor, and reserve them.

Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon relish into prepared jars, leaving 1/2 inch headspace. Process jars in water bath for 10 minutes.

Green Tomato Pizza
From The California Farm Cookbook

CRUST
1 pkg dry yeast
1 cup lukewarm milk or water
1 tsp salt
1 3/4 cups flour
1 cup whole wheat flour
1 tbl lemon juice
3 tbls olive oil
1 tbl cornmeal

TOPPING
1/4 cup olive oil
1 medium onion, chopped
1 bell pepper, seeded and thinly sliced
2 cloves garlic, minced
6 large mushrooms, cleaned and sliced
1 1/2 cups provolone cheese
4 large green tomatoes, sliced 1/4" thick
1/2 cup fresh basil leaves, chopped

In a small bowl, combine yeast, milk, and salt. Let stand until mixture bubbles, about 10 minutes. Transfer to a large bowl, and add all remaining crust ingredients. Stir until smooth. Cover bowl with a clean cloth, and set in a warm place until dough doubles in size. Lightly grease a 14" pizza pan. Drizzle with olive oil and sprinkle with cornmeal. Turn dough onto pan, and stretch to cover pan evenly. Set aside.

In a large frying pan, heat oil, then cook onions and peppers until soft. Add garlic and mushrooms, and cook until mushrooms are tender. Remove from heat and allow to cool.

Preheat oven to 400 degrees. Sprinkle cheese evenly over pizza dough. Cover with cooked vegetables. Top with green tomato slices. Drizzle with a little olive oil and sprinkle with basil leaves. Bake in oven for 20 to 25 minutes, until crust is golden.

Green Tomato Salsa with Thai Spices
Cooking Light

4 green tomatoes (about 2#)
1 large red onion
1/4 cup fresh cilantro, chopped
2 Tbls fresh lime juice
2 Tbls fish sauce
1 Tbl rice vinegar
2 tsps serrano chile, minced
2 tsps fresh ginger, minced
2 tsps ground coriander
2 tsps olive oil
1 tsp sesame oil
1 cup chopped green onions
1 cup yellow bell pepper, julienne cut

Cut tomatoes and red onion in half vertically. Cut each half horizontally into thin slices; set aside.

Combine ingredients cilantro through sesame oil in large bowl; stir well. Add tomatoes, red onions, green onions, and bell pepper. Toss and let stand 1 hour.
Yield approx. 8 one cup servings.

Green Tomato Bars

Filling
4 cups finely chopped green tomatoes
1 cup packed brown sugar
2 tbsp. lemon juice
1 tsp. lemon extract

Crust
3/4 cup (12 tbsp.) butter, softened
1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp. salt
2 cups old-fashioned oats
1/2 cup chopped walnuts

For the filling: Drain chopped tomatoes on paper towels for 10 minutes. In a saucepan, simmer tomatoes, brown sugar and lemon juice, uncovered, for 20 to 25 minutes or until thickened. Remove from heat and stir in extract.

For the crust: Cream butter and brown sugar until fluffy. Add flour, baking soda and salt. Stir in oats and nuts.

Press 2 1/2 cups of crust mixture in bottom of 9 x 13" pan. Spread filling over crust. Crumble remaining crust mixture over filling. Bake at 375 degrees for 30 to 35 minutes. Cool; cut into squares.


Fried Green Tomatoes with Creamy Horseradish Sauce

Sauce:
1 (8-oz.) container sour cream (about 1 cup)
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
salt and freshly ground pepper to taste

Tomatoes:
3 to 4 green tomatoes
salt
1 egg white
1 cup Self Rising Corn Meal Mix
1/2 cup butter or margarine
1 teaspoon pepper

In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.

Slice tomatoes about 1/2" thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.

In large skillet over medium-high heat, melt 2 tbls butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer. Cook over medium-high heat until golden brown; turn and cook until browned on other side. Drain on paper towels. Repeat with remaining ingredients, adding butter as needed. Serve warm with Horseradish Sauce.
6 servings