Green Tomato Recipes

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.

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.