does anyone have any recipe's for using up green tomatoes?

Question

if anyone has any good recipe's for pickling using tomatoes they would be much appreciated

Answer 1

Not sure about pickling, but you can make a green tomato salsa

Answer 2

Tomato chutney

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
15g/½oz root ginger
8-10 chillies
2kg/4lb green tomatoes, chopped
500g/1lb apples, peeled, cored and chopped
250g/8oz raisins, chopped
625g/1¼lb shallots, chopped
2 tsp salt
500g/1lb brown sugar
570ml/1 pint malt vinegar

Method
1. Bruise the ginger and tie in a muslin bag with the chillies.
2. Place all the other ingredients in a preserving pan and suspend the muslin bag among them.
3. Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
4. Remove the muslin bag. Pour into warmed sterilised jars, cover and label.

Go the link, there are hundreds of tomato recipes.

Answer 3

Green Tomato Pie
(tastes similar to apple)
Mix together dry:
1 1/3 C. sugar
6 2/3 T. flour
1 1/3 t. salt
1 1/3 t. nutmeg or Cinnamon

4 C. green tomatoes (peeled) sliced or quartered
4 T. lemon juice
Put in 1/2 ripe tomato to give a nice color

Fill pastry lined pan. Dot with 1 1/3 T. butter.
Put on the top crust; seal crust.

Bake 450 for 10 min then cut back to
350 for 45 min.
Can also add some apples and raisins if you want.

Answer 4

Curried Green Tomato Casserole
Recipe #111181 rating
This time of year I love green tomato recipes. Where do all those tomatoes come from? This is a quick easy casserole and quite tasty.
by Bergy Requires Premium MembershipMy Notes

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4-6 servings 50 min 10 min prep
Change to: servings US Metric
8 medium green tomatoes, chopped
3 large onions, chopped
2 teaspoons curry powder (more if you wish)
1 teaspoon paprika
salt and pepper
1 1/2 cups sour cream (use lite if you wish)
1/2 cup buttered breadcrumbs
1/4 cup grated parmesan cheese

Not the one? See other Curried Green Tomato Casserole Recipes
< 60 mins
Canadian
Low Protein
Eggs/Dairy
Potluck
In a large skillet cook the tomatoes and onions until very soft (if there is a lot of fluid you may want to drain some off before adding the sour cream).
Stir in the curry powder, paprika, salt and pepper.
Let the mixture cool and stir in the sour cream.
Pour into lightly buttered casserole dish.
Sprinkle top with crumbs and parmesan.
Bake in 350F degrees oven until the casserole is bubbly and the topping is well browned (about 30- 45 minutes).
You can prepare ahead and pop it in the oven 45 minutes before dinner.

Answer 5

Green Tomato Chutney

Just trying to locate the Chutney recipe, it comes from an old Mrs Beeton book!
5lb green tomatoes
1lb onions
1/2 oz peppercorns
1oz salt
1lb sugar
1qrt vinegar
1/2 lb raisins
1/2 lb sultanas

Slice tomatoes and chop onions and mix together in a bowl with peppercorns and
salt allow to stand overnight
Boil up sugar in the vinegar add raisins and sultanas simmer for 5mins then add
the tomatoes and onions and simmer till thick
( this took quite a while on a low heat) Put into serilised jars,cover and leave to mature 2 -
3 months( if you use it to soon it may be a bit vinegary)

Answer 6

You did not say how many tomatoes you had, so I can't help but offer this suggestion. If you have too many green tomatoes, take them to a senior citizens program in your area, they know what to do with them and would be thrilled.

You would be surprised how many times green tomatoes are discussed by seniors that no longer are able to have a garden, or do not have a place to plant one.

But, back to your question, when I was younger, I had a recipe for, end of the garden relish. I am sure that if you searched this, you could find it on the web.

Answer 7

Green Tomato Chutney

3 lb Green tomatoes

1 1/4 lb Red apples

3 md Sweet red peppers

4 md Onions

1 1/2 tb Salt

1 1/2 ts Pepper

1 1/2 ts Ground cinnamon

3/4 ts Ground cloves

2 1/2 c Sugar

2 c Apple cider vinegar


Wash tomatoes, apples and peppers thoroughly. Trim and quarter tomatoes. Core and quarter apples. Seed and slice peppers. Peel and quarter onions. Put vegetables and fruit through the coarse blade of a food grinder or process in small batches in a food processor. As each batch of fruit-vegetable mixture is processed into medium chunks, place it in a large casserole or roasting pan. Add all remaining ingredients to the pot and stir with a wooden spoon to blend thoroughly. Bring mixture to slow boil over medium heat, then simmer, uncovered, stirring frequently to prevent scorching, for 30 minutes. Remove from heat. Immediately pour relish into 6 sterilized pint jars. Fill to within 1/2 inch of the top and seal at once. Cool before storing.

Answer 8

GREEN TOMATOES JAM

Cut 500g green tomatoes in quarters, put them in a dish with 500g sugar for jam + the zest of 1 lemon. Mix well and leave in fridge overnight.
The next day cook the mix 10 to 15 minutes on medium heat. Jam is ready when tomatoes are translucid and the texture is thick.
Pour into jars. Store in a cool place.
Enjoy!

Answer 9

Green Tomato Pickles
Green tomato pickle recipe, and scroll down for more green tomato recipes.
INGREDIENTS:
4 quarts sliced green tomatoes, loosely packed
1 quart sliced onion, loosely packed
1 cup pickling salt, divided
2 pounds brown sugar
6 cups vinegar, 5% acidity
2 small red chile pepper pods
1/4 cup + 2 tablespoons whole mustard seeds
1/4 cup celery seed
1 teaspoon pepper
1 tablespoon whole allspice
2 teaspoons whole cloves
PREPARATION:
Place tomatoes and onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion, mixing well. Cover both bowls and let stand aat least 4 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice.

Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large Dutch oven. Tie allspice and cloves in a cheesecloth bag; add to tomato mixture. Bring mixture to a boil. Reduce heat, and cook, uncovered, over low heat 20 minutes or until tomatoes are tender. Pack tomato mixture and liquid into hot sterilized 1-pint jars, leaving 1/2 inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Starting timer when water returns to a boil with jars in it, process for 10 minutes in a boiling-water canner, or 15 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 20 minutes.
Makes 4 pints.
enjoy

Answer 10

Fried green tomatos
INGREDIENTS:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter

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DIRECTIONS:
In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

Green tomato pasta toss
INGREDIENTS:
2 tablespoons olive oil
1 onion, chopped
6 green tomatoes, chopped
salt and pepper to taste
1 (16 ounce) package tri-colored pasta assortment
1 cup crumbled feta cheese

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DIRECTIONS:
In a large skillet, heat the olive oil over medium heat. Add the onion, and saute until soft. Stir in the green tomatoes, and season to taste with salt and pepper. Reduce heat to medium low, and cook for about 10 minutes.
Meanwhile in a large pot of boiling salted, water cook pasta until al dente. Drain.
Toss pasta with tomatoes. Top with the crumbled feta cheese.