My favorite thing to make with green tomatoes is green tomato bread.
It's basically the same recipe as zucchini bread, but with the green
tomato puree (instead of zucchini) it comes out a little more moist
and tangy. Yum!. Also, you can freeze the puree and make it all
(except I always puree the tomatoes instead of chop them finely)
My sister swears by green tomatoes in Thai curries (use recipes on
back of Thai Kitchen red or green curry paste), and she also adds them
in chili and tomato-based soups. Plus, she does make fried green
tomatoes that are to die for (she uses corn meal instead of wheat
flour). We eat them on fried egg sandwiches and BLTs (and sometimes
we even add cheese!) and then of course, just by themselves (for
breakfast :). I've also seen some recipes out there for bakes "fried"
green tomatoes that I would like to experiment with, too.
Also, I've thought about trying to pickle them, but I haven't tried it
To ripen, I line a flat cardboard box with a cloth or paper towel,
stack the tomatoes one row deep, then cover and close and place in
warm dry place. Some say to place in a cool dry place, but everything
I have read says tomatoes need heat to ripen.
Hope this gives you some ideas/options. Have fun!
On Oct 7, 2012, at 1:51 PM, Lisa Stroyan wrote:
Virginia Mackinnon | 3112 Conestoga Court | Fort Collins, Colorado
@mackinnoninc.com | 970.482.9552