can you eat green tomatoes? I don't mean in chutney. I've got lots that haven't ripened.?

Answer 1

http://southernfood.about.com/od/tomatoes/a/green_tomatoes.htm

Here's a whole bunch of green tomato recipes. I don't think I'd eat them raw, but people eat them cooked all the time.

Answer 2

Make a green tomato pie. It is so delicious! Cut the green tomatoes as if they were apples, and make the pie using any apple pie recipe, but adding a little more sugar. It is especially good with adding a handful of raisins that have been plumped by steaming to the tomato mixture. The best tomatoes for this are ones that are just starting to become ripe. By the way, you can bring green tomatoes inside and they will continue to ripen. Don't refrigerate them though.

Answer 3

Of course! Try this Green Salsa Recipe:

3-5 green tomatoes
1 green pepper (jalapeno/Serrano/habanero-no bell peppers)
3 cloves garlic
1/2 white onion
handfull of clinatro (this makes it authentic)
salt
Fresh (not stale) tortilla chips-I prefer white corn

1. Wash tomatoes and remove dried peels
2. Boil the tomtoes and pepper until they turn soft (may have strong odor so open window)
3. In blender add tomatoes, pepper, garlic, cilantro and salt. Blend until a good conisistency and add some of the water that the tomatoes were boiled in to thin out if need be and salt to taste.
4.Pour into large bowl.
5. Chop white onion and mix into sauce.
6. Let cool a few minutes and use as dip
****Enjoy Authentic Salsa!
****You can make as much as you like and vacum seal it in jars for sale at the market but remember that since there are no preservatives the salsa will only keep for a few days.
****Remove the seeds from the pepper to reduce the heat of the spice

Answer 4

I have made this for at least seven years.and I have sent receipe around the world.Good results all round.
Green Tomatoe Marmalade.

5 lemons
water
900g(21b) green tomatoes
1.6kg(3 1/2 lb)sugar

Wash lemons, halve and squeeze out the juice.Remove the remaining flsh and place it in a large piece of mslin with the pips. Strip away the excess pith and cut the peel into thin strips; place in a pan, add 400ml(3/4pt)water and simmer, covered, for 20 minutes. Meanwhile cut the tomatoes into quarters, remove the core and seeds and add to the lemon pips and flesh in the muslin; tie toghtly. Shred the tomato flesh and place in a preserving pan with the lemon shreds, plus the liquid and summer all together until tender - about 40 minutes. Add the sugar and boil briskly until setting point is reached. Pot and cover in the usual way. Makess 2.3kg (5lb). This is a good way instead of the normal chutneys. even children love this. Honest. not joking one way of getting them to eat fruit. Gone to America. Germany Austrailia and New Zealand, and maybe many more now.My own children love this plus their partners, got to keep making.

Source(s):

Old Good Housekeeping Cookery Book.

Answer 5

Try putting the green tomatoes in a sunny window. It acts like a greenhouse and they soon ripen off - that is if you have any left after frying them with garlic, a pinch of sugar (to break down the acid), your favourite herbs and a dash of Worcestershire sauce, served on hot toast or fried bread - ummmm, yummy.

Answer 6

You sure can! cut the tomatoes about 1/4 in slice, dip into beaten eggs, then into seasoned crumbs(try a flour/corn meal combo, salt and pepper, cayenne pepper), and pop into a hot pan that has some olive oil and butter melted; saute on each side for a couple of minutes, drain on paper towels, salt and pepper again! Yummy....Also, if you want to get the ripe, put several into a brown paper bag in a dark, cool place for a day or 2...Viola! red tomatoes!

Answer 7

Fry them puppies up and make tomato gravy to pour over them -- a suthun tradition and dinner delight!

INGREDIENTS:

5 tomatoes, sliced
1 cup cornmeal
1/2 cup vegetable oil
salt and pepper to taste

DIRECTIONS:

Wash and dry each tomato slice. Sprinkle cornmeal on a piece of wax paper or a large flat surface. Dip each tomato slice into the cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side.

Heat the oil in a large frying pan over medium heat. Add tomato slices, and fry for 2 to 3 minutes on each side, until golden brown. Season with salt and pepper to taste. Serve hot.

To make tomato "gravy" to go with these, just add a little flour to the drippings (add some extra margarine if there aren't a lot of drippings.) I use 1 tablespoon of flour per tablespoon of drippings.

Cook the roux over low heat for a minute or two. Lightly salt and pepper the mix, then slowly add milk, stirring constantly, until the gravy is the consistency of coffee creamer. Adjust seasonings, pour over the fried tomatoes, and enjoy.

So good, it'll make your tongue slap your back teeth out!

Answer 8

Fried Green Tomatoes are fantastic.

also, if you put the tomatoes in a paper bag, they WILL ripen
in a cool dark area in about a week.

try it, it works.

Answer 9

How about relish or Fried Green Tomatoes.

Answer 10

Roll the green tomatoes in flour and fry them...yummy. Or you can wait until they get ripe.