does anyone know what i can use my green tomatoes for?

Question

I bought what i thought was a red tomato plant, it has dozens of tomatoes but they're green!!

Answer 1

Green Tomato Relish

INGREDIENTS:

* 24 large green tomatoes
* 3 red bell peppers, halved and seeded
* 3 green bell peppers, halved and seeded
* 12 large onions
* 3 tablespoons celery seed
* 3 tablespoons mustard seed
* 1 tablespoon salt
* 5 cups white sugar
* 2 cups cider vinegar

DIRECTIONS:

1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Answer 2

Green tomatoes are most often red tomatoes that are not yet ripe. Eating green tomatoes in raw form can be dangerous. I have heard of pickling green tomatoes, but one of my favorites is the fried green tomato. Wash and slice the green tomatoes, removing seeds if desired. Lightly salt the tomatoes. Dredge the tomato slices in flour, then in egg, and then finally in cornmeal. Season the cornmeal with some chili powder for an extra spicy tomato. Then heat some oil in a skillet. Fry the tomatoes on both sides until golden brown. Serve as a side dish to a nice beef or pork roast, or enjoy them as a vegetarian entree. Happy cooking!

Answer 3

Well, when the tomatoes first grow, they are green. Then they turn red as they ripen. It's usually best to pick them at the first blush, so the red doesn't attract birds to dine on them.

If you are saying you have a plant that makes tomatoes that happen to be green when mature, then you have an heirloom plant! Congrats! Slice or wedge them as use as you would any red tomatoes, for salads, sandwiches, or a fresh side dish. Dress simpley w/ olive oil, balsamic or champagne vinegar, S&P. Or pua light vinaigrette over them, serve w/ fresh mozzarella and basil, or make tomato sandwiches (white bread + mayo).

Answer 4

Green Tomato Chutney
Makes: 2.7kg (6 - 7lb)

1.8kg (4lb) Green Tomatoes
675g (1½lb) Onions
450g (1lb) Cooking Apples
450g (1lb) Soft Brown Sugar
600ml (1 pint) Vinegar
225g (8oz) Seedless Raisins or Chopped Dates
25g (1oz) Root Ginger
8 Red Chillies
2 tsp Salt

Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender.
Place the bruised ginger and chillies into a muslin bag and add to the mixture.
Add the raisins or dates.
Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally.
Add the sugar, remaining vinegar and salt, stirring until fully dissolved.
Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the mixture becomes thick, stirring occasionally.
Remove the muslin bag before potting.
Leave for 4 - 6 weeks to allow the flavour to mature

Answer 5

INGREDIENTS:
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil

PREPARATION:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Answer 6

My grandma used to make Green Tomato Pie. It was my grandpa's favorite and it wasn't too bad. I don't have the recipe and wish that I did - but I'm sure you could find one online if you are interested. Good luck with your crop of Green Tomatoes!

Answer 7

VEGETABLE RELISH:
12 medium onions (4 cups ground)
1 medium head cabbage ( 4 cups ground)
10 green tomatoes ( 4 cups ground)
6 sweet red peppers
12 green peppers
1/2 cup salt (not iodized)
6 cups sugar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 1/2 teaspoon turmeric
4 cups cider vinegar
2 cups water
Grind vegetables using a coarse blade of food processor, Sprinkle with salt and let stand overnight in preserving pot. Rinse and drain. Combine remaining ingredients; pour over vegetables. Stir. Heat to boiling and simmer 3 minutes. Seal in hot sterilized jars and seal. Makes 8 pints.

Answer 8

Well, they're nice fried or made into chutney, but my red tomato plant is just starting to turn now.

Test - take one, wrap it in newspaper (brown paper bag preferable) and leave it in a cool dark place.

Go back next day, it shuold start to be turning red. If it does, leave the rest on the vine for a couple more weeks.

Answer 9

Fried green tomatoes are yummy

Answer 10

Green Tomato Chutney. Check out Delia Smith. I know she has a recipe. You will probably find one online.