green tomotoes!!

[Cheryl Distaso]

I'd love some ideas about green tomatoes. Everything from cooking with
them to different thoughts on the best way to ripen them would be
greatly appreciated....
Thanks!
Cherylorg

[Lisa Stroyan]

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=misc-green-tomato-mincemeat , 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

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[Virginia Mackinnon]

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!

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Virginia Mackinnon  |  3112 Conestoga Court  |  Fort Collins, Colorado 80526

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[Sue Sullivan]

I don't have any eating recipes for green tomatoes, but I do have
pretty good success (80-85 percent ripening rate, I'd say) ripening
them up in our cool basement over the month or two following first
freeze. I just put them on newspaper on shelving or in shallow
cardboard boxes, one layer deep (so it's easier to spot any that are
going bad quickly.) Then I sauce them.

[Sue Sullivan]

Stumbled across this website with 25 green tomato recipes.
http://tipnut.com/green-tomato-recipes/