(no subject)

[42itous]

I harvested a gallon of little green tomatoes because we expect a hard frost tomorrow night. Now I don't know what to do with them. If you have a recipe that calls for green tomatoes (and that you like), would you share it with me?
(The ones that are starting to turn orange, I'll put on the windowsill.)

Comments

[elainetyger.livejournal.com]

What I would do with them: cut a quart of them in halves. Cut a package of Applegate Farms Sunday bacon (or sliced slab bacon) into 2 inch lengths. Get a package of frozen shredded potatoes (maybe called hash brown potatoes) and preheat the oven as directed on package or to 350-400. Spray/lightly oil a baking sheet. Spread the potatoes out. Sprinkle with bacon pieces and tomato halves. Add herbs as desired -- maybe tarragon for this. Bake until bacon is done. Some people might like ketchup or vinegar on this.

[42itous.livejournal.com]

That sounds awesome! I might add some caramelized onions.

Kyle says, "If you have bacon and potatoes, why would you want to ruin it by adding green tomatoes?" so I just won't feed him any. ;)

[elainetyger.livejournal.com]

I found those shredded potatoes for the first time in the freezer of Sobsey's Produce in Hoboken within the past year. Since then I have cooked more dinners than I care to admit which are pretty much potatoes, bacon, and usually tomato. To answer Kyle, the tang and the color save the dish from feeling heavy and looking monotonous.

[dakotakym.livejournal.com]

Green tomatoes make an awesome base for salsa verde (sub them for the tomatillos), which can be frozen or canned. Green tomato mincemeat is also tasty, or pickled whole (w garlic & dill, garlic & hot pepper, or curry spices). The Ball Blue Book has recipes for all these things (also google-able online).

[kjc.livejournal.com]

I have a recipe for spicy pickled green cherry tomatoes. I did a jar of green, a jar of half-greens, and a jar of ripe a few years ago as a test. Personally, I preferred the ripe ones, but YMMV.

Let me know if you want it & I'll scan it in for you.

[macthud]

You can also ripen them indoors over the next little while...

[42itous.livejournal.com]

Sure! majordomo asked me to make him some pickles, and I bet he'd like spicy.

[42itous.livejournal.com]

I'll certainly do that with some of them, but I don't have space to lay *all* of them out in a single layer.

[42itous.livejournal.com]

Thanks, I'll look for the salsa verde recipe.

...mincemeat, huh? <lj user="majordomo" loves mincemeat pie...

[macthud]

When I was a kid, my parents lined a walk-in closet with crappy dressers. Single-layer turned out to be not quite necessary, with loosely wrapped/packed newspaper separating the fruits in the drawers. You can also cheat with stacked cookie sheets or the like. They do need regular checking -- as rot does sneak in -- but as long as you're eating as they ripen, that's not terribly hard.

[kjc.livejournal.com]

OK, this is from page 145 of Linda Ziedrich's THE JOY OF PICKLING:

Pickled Green Cherry Tomatoes

"These crunchy, slightly bitter pickled tomatoes have a taste that may grow on you. They will soften if processed with heat, so store them in the refrigerator."

1 to 2 dill sprigs
1 garlic clove, sliced
One 1/2-inch square piece of horseradish, sliced thin
1/2 teaspoon yellow mustard seeds
1/2 teaspoon mixed pickling spice
1 small dried chile pepper
1 pint green cherry tomatoes
1/2 cup cider vinegar
1/ cup water
1/2 teaspoon pickling salt

1. Put the seasonings into a pint mason jar. Fill the jar with the tomatoes. Combine the vinegar and water, and stir in the salt until it dissolves. Pour the liquid over the tomatoes, right to the brim of the jar. Close the jar with a non-reactive cap (you can use a two-piece mason jar cap if you line it with two layers of plastic wrap).

2. Store the jar in the refrigerator. The tomatoes will be ready to eat in about 1 week, and will keep, refrigerated, for 2 months or longer.

[42itous.livejournal.com]

Thanks! This is a good excuse to dig up some horseradish, too.

[42itous.livejournal.com]

Okay, I have laid them out on two cookie sheets with paper towels. Thanks for the suggestion!