Well, the frost is officially here. Lucky us in the North Pole get to have a "much colder than normal" fall. Special. Because I really enjoyed it when we had a "much colder than normal" summer. Actually, if you recall, it was our coldest July ever on recorded history. Ever! Bitter party of one right here. So my tomatoes that took forevah to grow, now have to shut down shop. My largest harvest ever. Of green t'maters. Sad. I love me a fried green tomato but what the heck am I supposed to do with this many green tomatoes? If you have a recipe using green 'maters that is not fried, gimme gimme please! I am hoping a few do get ripe on the ledge in front of the kitchen window. That gets sunshine most of the day. When its sunny, that is.
11 comments:
I wish I had one for ya. We had so many tomatoes that we made salsa with them....wonder if you can mix some red and green together and do something like that? Hope you find a delish recipe. = )
I recently had fried green tomatoes eggs benedict, maybe you could try that! It was DELICIOUS!
keep them on the windowsill and they'll ripen. I had to pick mine reen to escape the blight. took a while, but they all turned red and were fabulous.
Hmm...I don't know about other recipes, but I do LOVE fried green tomatoes! ;) I think they're especially good on sandwiches [kind of like a BL(fried green)T]. YUM!
No clue, when I had tomatoes I passed them out to anyone I could give them too!
You are lucky - we hardly got any tomatoes at all! I wont be making salsa this year :O(
Oh that sucks! Our summer WAS cold. And we already have snow! I mean SERIOUSLY?!
Put some in a paper (NOT plastic) bag with an apple. That will help them to ripen! I just did that with some this week.
Mexina Verde Salsa
INGREDIENTS
3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium red or white onion, chopped
1/4 cup lime juice
salt and pepper to taste
1/2 cup chopped cilantro
*My husband throws in a cap of tequila too. I usually don't.
DIRECTIONS
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender/food processor with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
My grandmother (as well as my mom) used to make something called green tomato ketchup. I haven't had it in years but I do remember loving it as a kid. As I recall it was kind of like a tart salsa. We used to eat it with corn chips and we also ate it alongside our veggies for a little kick. Sorry I don't have the recipe but if you google green tomato ketchup you get lots of results.
Salsa, salsa, salsa. Sounds good to me!
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