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evilpsych
10-08-2005, 05:54 PM
well.. getting too cold here, so this weekend decided to pull my tomatoes and harvest what was on them.. got about.. 15lbs+ of green fruit... what to do with it?? someone suggested wrapping them in newspaper after washing them or laying out one layer in a cardboard box under some newspaper and using them as they ripen..

anyone have any recipes involving smoke-dried green tomatoes? one would think that they would have an application somewhere.. or maybe just dried and used for tomato powder..

BBQchef33
10-08-2005, 06:22 PM
no, but if u put them in a box or brown bag with an apple and/or banana, they will ripen on there own.

chad
10-08-2005, 06:35 PM
Fried green tomatoes, smoked sausage, sausage gravy over rice -- oh man!

Another option is green tomato pickles - outstanding!!

rookiedad
10-08-2005, 09:16 PM
i'm with chad. pickle them. they are delicious and they will last you a while.

Wayne
10-08-2005, 10:13 PM
Fry some up, let some ripen, and pickle a few. I like them all. When the ripen they are not as good as vine ripened but they are still good.

dxesmkr
10-09-2005, 08:31 AM
These are from Jack McDavid on Chillin' & Grillin'

Tomato Glaze

Ingredients

2 medium green tomatoes, diced
1 cup white wine vinegar
1 tablespoon ginger, finely chopped
3 tablespoons soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons Dijon mustard
3 tablespoons lime juice
1 teaspoon freshly ground white pepper

Directions

1. Combine the vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil.

2. Reduce the heat to low and simmer until the volume is reduced by half (about 30 minutes).

3. Add the green tomatoes for the last five minutes.

4. Add the mustard and cook an additional two minutes.

5. Remove from the heat and add the lime juice and white pepper.

6. Let cool.


Green Tomato Salsa

Ingredients

4 large green tomatoes, seeded, cored and diced
1 large sweet red onion, peeled and diced
1 yellow pepper, seeded and diced
1 tablespoon chopped cilantro
1 jalapeno pepper, seeded and diced
1/4 teaspoon salt
1 teaspoon honey
2 teaspoons rice wine vinegar
1/2 teaspoon peanut oil
Freshly ground pepper
Salt

Directions

1. Mix tomatoes, onions, peppers, cilantro, jalapeno and 1/4 teaspoon salt in a bowl.

2. Allow to sit for 1/2 hour.

3. Pour juice and add honey, vinegar and peanut oil.

4. Refrigerate 1/2 hour.

Recipes Copyright 2001 Chef Jack McDavid


Got this from Southern Living Magazine

Green BBQ Sauce
2.5 lbs green tomatos
1.5 lbs tomatillos(husked & chopped)
2 cloves of garlic
.5 to 1 cup of sugar
1 cup white vinegar
1 large sweet onion(chopped 1.5 cups)
1tbl dry mustard
.5 tsp crushed red pepper
1tsp salt
Cook in large pot over med. to low heat for 2 hrs or until tomatoes and tomatillos are tender.Cool
Put mixture in food processor or blender.Blend until smooth

Willy T.

elvis67
10-09-2005, 01:05 PM
Here is a ggd recipe I use, you can control the heat by amount of peppers used. 16 cups green tomatos cut into quarters or bite size, 2-3 cups of hot peppers sliced thin,4 cups of onion sliced and quartered, 2 cups white vinegar, 1/4 cup salt, 3 cups sugar. Add the veggies to this mixture and bring to gentle boil. Boil for about 20 min. or until tomatoes turn lighter shade of green. Process 10 min in boiling water bath with hot jars and lids.

Neil
10-10-2005, 09:52 AM
Fried green tomatoes, Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmy

brdbbq
10-10-2005, 09:55 AM
Fried green tomatoes, Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmy

Give me the chits....................

Bill-Chicago
10-10-2005, 09:57 AM
Never tried them

Do they taste like chicken?

brdbbq
10-10-2005, 10:01 AM
Never tried them

Do they taste like chicken?

No but liver and Onions does.

CarbonToe
10-10-2005, 10:28 AM
i'm with chad. pickle them. they are delicious and they will last you a while.

Yup, they are fantastic pickled.

Ingredients
15g/Żoz root ginger
8-10 chillies, chopped (with or without seeds)
2kg/4lb green tomatoes, chopped
500g/1lb apples, peeled, cored and chopped
250g/8oz raisins, chopped
625g/1╝lb shallots, chopped
2 tsp salt
500g/1lb brown sugar
570ml/1 pint clear malt vinegar

Method
1. Place all the ingredients in a preserving pan.
2. Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
3. Remove the Ginger. Pour into warmed sterilised jars, cover and label.

Mark
10-10-2005, 10:59 AM
I pick all I can right before the 1st hard frost then let em ripen via newspaper wrapping in card board box. When most are sufficiently ripe (and some are over ripe, I cut out the bad spots and make a big batch of salsa.

Brauma
10-10-2005, 11:55 AM
Fry em. My experience is that they wont ripen in a bag or window sill or newspaper if they are picked before they start to turn on their own.

kcquer
10-10-2005, 12:39 PM
I've served sliced ripe tomatoes at many Thanksgiving dinners and a few Christmas dinners. Pick them just before the first hard freeze like Mark suggests, then put on a shelf in a cool dark area (basement if you have one). They aren't as good as vine ripened that's true, but they're 10x better than those things you buy at the grocery store.