In October, just as I was wondering what to do with all the end-of-the-season green tomatoes (You cant fry ‘em all!), the recipe below for a green tomato/pepper sandwich spread appeared in our local paper. I tried it, adding a few more peppers (because they were there) and it was indeed yummy on everything from turkey to burgers to cucumber sandwiches or even (as in the pic) with melted cheddar on toast. I just used up our last bottle, and I was reminded that some of you DG’ers might like to try this with next year’s leftover veggies.
GREEN TOMATO SANDWICH SPREAD
2 cups onions (about 4 large)
16 large green tomatoes (more or less if they are small or extra large) (slightly pink ok too)
3 green peppers, seeded
3 red peppers, seeded
4 cups white vinegar
3 cups sugar
9 ounces (1 cup plus 2 tblsp) yellow mustard
33 ounces (a little over 4 cups) Hellman’s mayonnaise
Grind onions, tomatoes, peppers in a food processor (I used a drink mixer). Add onions in small amounts or they will turn to mush. Sprinkle some salt (not more than 1/4 cup) over mixture and let stand overnight in a colander over a pan to catch liquid.
The next day, drain well (put veggies in a towel or cheesecloth and squeeze really hard), then put vinegar over mixture and let set about 2 hours. Drain, throw away vinegar and squeeze again.
After thoroughly drained, add sugar and put on stove to cook down liquid; bring to a boil and cook for 25 minutes or so. Let cool, then add mustard and mayonnaise. Mix well. If taste is a little vinegary, add a little more mustard and mayonnaise.
Place in 4 to 8 ounce jelly jars. (This recipe makes enough for 12 8-oz or 24 4-oz jars.) They will keep in the fridge for months since the ingredients are acidic.
(Recipe attributed to Linda Mantzaris of Groton, CT)
