I love fried green tomatoes. Choose 1-3 that are really green, ideally,
with no ripening started. Slice into fairly thick slices, like you would
for eggplant. dredge in egg if you like, then a mix of flour, cornmeal,
salt, pepper, and any spices you like. Pan fry in a skillet with a layer of
oil, on fairly high heat, just under the oil's smoke point, so that the
inside doesn't get soft/mushy while the outside gets brown.

My other favorite is green tomato apple pie, AKA vegetarian mince pie.  I
prefer more apples than green tomatoes. The last time I made it, I used a
traditional recipe and it was too spicy for my family, so I'm going to try
it again, half-way between an apple pie and a mince pie. Here's one recipe:

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=...
,
and here's another that uses up more green tomatoes:
http://southernfood.about.com/od/greentomatoes/r/bl30515t.htm  This one
looks great except the carrots which are a bit odd.
http://www.grouprecipes.com/72197/green-tomato-mincemeat.html  You can
google and see which ones you like best.

Lisa

------------------------------
Lisa Stroyan, mailto: lstro...@gmail.com <lstro...@gmail.com>

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  
winter long.
http://www.food.com/recipe/green-tomato-bread-53325
(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  
yet.

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: