Green Tomato Recipes

Broiled Green Tomatoes with Cheese
Green Tomato Pie
Green Salsa Dressing
Green Tomato Salsa
Stewed Green Tomatoes
Green Tomato Rasberry Jam
Green Fried Tomatoes
Green Tomatoes with Veggies
Green Tomato ChowChow (Relish)
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Broiled Tomatoes with Cheese

  • Green tomatoes
  • Celery salt
  • Pepper, to taste
  • Finely ground bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg beaten well and diluted with 2 tablespoons water

Wash green tomatoes. Drain and dry. Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms. Sprinkle the halves with celery salt and pepper, to taste.

Combine bread crumbs and cheese. Dip tomato halves in bread crumb mixture. Then dip in egg-water mixture and again in bread crumbs. Place breaded halves on a greased pan in a moderate oven, 375 degrees and bake until they are nearly soft. Place under broiler, turning once, until they are brown.






Green Tomato Pie

In many American homes the beginning of fall is heralded by a green tomato pie. Made with the fruits that were saved from the first frost, it is a delightful dessert.

  • 4 or 5 really green tomatoes (2 1/2 cups coarsely grated)
  • Pastry for an 8 -inch 2-crust pie
  • 1 1/2 cups brown sugar
  • 3 tablespoons flour
  • Rind of l lemon, grated finely
  • 6 tablespoons lemon juice
  • 1/2 cup golden raisins
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 cup minced candied ginger

Put tomatoes through a coarse grater or a food processor's large shredder. Put in a colander and let drain overnight.

Prepare double pie crust. Line 8-inch pie pan with half. Roll out second half and set aside. Mix remaining ingredients with tomatoes. Place in pie shell and cover with top crust. Prick holes in crust. Bake in 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 40 minutes longer or until golden brown.





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Green Salsa Dressing

A variety of Mexican salsa, this dressing can be used as a topping for beans and rice, or mixed with beans to make a salad. Makes 1 2\3 cups.

  • 1 cup green tomatoes, coarsely chopped
  • 1 fresh jalapeno pepper or chili pepper
  • 2 cloves garlic, peeled and crushed
  • 2 scallions, green and white parts, cut into l-inch lengths
  • 1/3 cup water
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon fresh lime juice

Combine green tomatoes, pepper, garlic, scallions and water in a 4-cup glass measure or small microwave safe mixing bowl. Cover tightly with plastic wrap. Microwave at High for two minutes. Let stand one minute. Pick plastic to release steam.

Remove from oven and uncover carefully. Scape into a blender or food processor. Add remaining ingredients and blend until smooth.





Green Tomato Salsa

A good way to use unripe tomatoes at the end of the season.

  • 5 medium green tomatoes
  • 2 jalapeno peppers
  • 1 small onion
  • 1 garlic clove
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Combine all the ingredients in a blender or food processor.





Stewed Green Tomatoes

Delicious as a side-dish when served with a hardy meat entree. 4 servings.

  • 2 tablespoons minced onion
  • 2 tablespoons vegetable margarine
  • 2 cups sliced green tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1 tablespoon chopped parsley(garnish)

Saute onions in margarine in sauce pan until light brown. Add the green tomatoes. Stir and cook the tomatoes slowly until they are tender. Season with the remaining ingredients. Garnish with parsley.





This recipe from garden show host, Paul Parent, is so simple it's amazing. The resuting texture of pulp and seeds resembles and tastes just like the real thing. 2 Cups SUGAR 3 Cups CHOPPED GREEN TOMATO 1 Pkg. RASBERRY JELLO USE FOOD PROCESSOR TO CHOP TOMATOES FINE BOIL COMBINED INGREDIENTS FOR 15 MINUTES LET COOL 20 MIINUTES STORE REFRIGERATED IN SCREW CAP JARS







Batter 1 cup flour 1 egg, seperated 1/4 cup milk--or more garlic salt and black pepper Mix together the egg yolk, milk, flour and seasonings. You may need to add more milk to get the batter to a pancake batter consistency. Refrigerate for at least 1 hour. Also refrigerate the egg white. Remove from the refrigerator and whip the egg white until very soft peaks form. Gently incorporate into the batter. Remove blossoms from the green tomatoes and cut out the core. Cut the tomatoe as you would a red tomato for salad--not chopped--sliced. Heat up the deep fryer or at least 3/4" of oil in a heavy skillet. When the oil is hot, dip the tomatoes in the batter and drop into the hot oil. Fry to a golden brown. Remove and drain well. We like to grate parmesan cheese over them when we eat them. You can also add a little cornmeal to the batter--about 1/4 cup and increase the milk.





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Green Tomatoes and Veggies

1 small zucchini, sliced into matchsticks 3-4 medium green tomatoes, sliced thin--core removed 1 medium onion, thinly sliced 1 small eggplant, chopped 1 small red or green sweet pepper, thinly sliced into strips 1 medium head garlic olive oil, black pepper grated parmesan cheese Prepare the vegetables. Remove the skin from the head of garlic but do not crush the cloves or chop them. Leave the garlic cloves whole. Heat about 2-3 tbsp of olive oil on high in a heavy skillet. Add the sweet pepper and onion and garlic and saute for about 3 minutes. Add the remaining vegetables and continue cooking until they are done to your taste. Grind some fresh black pepper over all and stir well. Place in serving platter and sprinkle a small amount of grated parmesan cheese over all. This was yummy. We ended up placing a spoonful or two of the mixture on slices of Vienna bread and having an open-faced veggie sandwich. The garlic was not strong and tasted just great sauted whole.





Green Tomato ChowChow

All vegetables finely chopped 1qt. green tomatoes (stem core removed) 1 cup cabbage 1 green pepper 1 small hot pepper 1/4cup onion 3/4cup vinegar 1/2cup sugar 1 tsp salt Bring vinegar, sugar and salt to a boil. Add mixed veretables to liquid. Simmer 20 minutes, stirring often. Remove from heat and cool. Place in airtight container and refridgerate. Serve cold. Excellant condiment for hotdogs, hamburgers on buns or with a steak and beans dinner.

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