What Do You Do with Green Tomatoes?
If there’s a lot of green tomatoes left at the end of the season, what do you do with them? I love breaded green fried tomatoes (with cucumbers). It is an acquired taste, and one I can’t wait to get every summer.
There are many other ways to use the green tomatoes, including relish and jam. What’s your favorite? Let me know, and I will add it here!
Green Tomato Jam
4 pounds green tomatoes (2 1/2 pounds net)
4 1/3 cups superfine sugar
Juice (and zest) of two small lemons
Rinse tomatoes in cold water. Dry them with towel. Cut in wedges and remove juice, seeds and the white center parts. Dice tomatoes.
In a bowl, combine the tomato pieces, sugar and lemon juice. Cover with plastic wrap and let macerate overnight.
The next day, pour this mixture into a preserving pan. Bring to a boil and on low heat cook for 10 minutes, stirring occasionally. Pour back into the bowl. cover with plastic wrap and again refrigerate overnight.
The third day, bring the mixture to a boil, skim if necessary and continue cooking in low heat for 10 minutes, stirring occasionally.
Check the set and cook a bit more if needed. Put the jam into jars immediately and seal (or for small batches, just refrigerate).
Green Tomato Salsa Verde (Gluten-free) – Modern Comfort Food
2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
1 fresh green Anaheim (or other large, mildly-flavored) chili pepper, stem and seeds removed, quartered
3-4 green jalapeño chilies (for a medium-hot salsa) or serrano chilies (for a hotter salsa), stems removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 teaspoon sea salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves (coriander greens, dhania, etc.), coarsely chopped
- Stir in and simmer for an additional five minutes the lemon zest, lemon juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste.
- Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately one quart of salsa, which should be stored in the refrigerator or freezer. This recipe may be doubled or tripled.