I’m overwhelmed with tomatoes. I have so many of them that I have even stopped telling the snails to leave them alone. The only problem: they are all still unripe. I have masses of green tomatoes that will not have time to ripen before the frost. My wild garden was a bit late going in—that’s how things sometimes go with a wild garden—so here I am with a bountiful harvest of green.
To take full advantage of these beautiful green tomatoes, I have lined up six new recipes to try.
A southern classic. I have never tried it, but I have some flavorful, roasted corn meal that is calling out for a special recipe. Southern Living magazine links to this classic fried green tomato recipe at MyRecipes.com, so this is going to be the lunch side for my kids tomorrow. I see a bottle of Crystal cayenne sauce in the photo, and that’s how I’m going to serve this. Warning: this takes a lot of oil. This is a one-time deal for us.
Rather than blending a traditional tomatillo-based green salsa, this recipe goes all-out green tomato. I need to use all of the tomatoes I have, and we eat a lot of salsa, so this salsa recipe from the New York Times is the winner. Very simple salsa recipe using charred tomatoes as the base.
I don’t love sweet sauces, so I’m intrigued that Farmgirl Susan’s No-sugar Green Tomato Relish uses tart cooking apples for all of the needed sweetness. That’s my kind of sweetness (without the sweet peppers). Boil, thicken, and buzz in the KitchenAid.
We love Indian food, and all kinds of pickle are staples of the current British diet, so this I Indian-flavour pickle recipe from NPR ought to fit right in with my family. It lasts several weeks, but we will likely freeze this so we can continue to have it through the winter.
I love the Splendid Table, so I was glad to see that they had a suggestion for me of a long-lasting, vinegary pickle. These last up to six months in the refrigerator if they are completely covered with vinegar (white wine vinegar) each time you take a few tablespoons to add to saute or to spread on a sandwich.
I do love sauce, salsa, relish, and pickle, but I wanted to find more recipes that leave the tomatoes closer to whole. Martha Stewart came through with grilled tomatoes. They have a simple garlic, lemon, mayo sauce. This sounds like a perfect first dish to let my family know that this is green tomato season.