I have a lot of green tomatoes that we pick out of the garden right before a frost.?

Question

What are some good ideas to do with them so that I can have them later in the winter? Links are a key to getting my approval for a good answer. Thanks ahead of time for all those who take time to show me the proper thing to do.

Answer 1

I've successfully dried green tomato slices in my dehydrator. They were awesome added to soups and Italian dishes later in the winter.
Here are some green tomato recipe links:
http://southernfood.about.com/od/tomatoes/a/green_tomatoes.htm
http://www.sweetbabymedia.com/recipes/special/greentomato.shtml
http://www.fabulousfoods.com/features/featuring/grntomato.html
http://plantanswers.tamu.edu/recipes/tomrec.html

Should be enough there to keep you and several bushels of green tomatoes busy! Enjoy

Answer 2

Place them in a sunny window away from any cold drafts for a few days, they will ripen even more. My dad used to slice green tomato's up and flash fry 'em with a little butter, sprinkle some sugar on them.

Answer 3

try fried green tomatoes

green tomatoes
1 1/2 cups flour
1/2 cups cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
Milk
1 1/2 cups vegetable oil

Select the greenest tomatoes available. Wash, remove stem, and slice into 1/4-inch slices; place in bowl or platter. Mix flour, cornmeal, salt, and pepper just enough milk to make a thick batter (the consistency of pancake batter). Heat oil in skillet over high heat: reduce heat to medium-high. Dip tomato slices into batter, wiping against bowl to remove excess batter, and place in hot oil. When browned on both sides, remove from oil and place in colander to drain (this will keep tomatoes from becoming soggy). To serve, stand up tomatoes like wheels in a serving bowl.
Note: If you don't want to make the batter from scratch, use our Irondale Cafe Original Whistlestop(tm) Recipes Brand Fried Green Tomato Batter Mix.

Note: Another way to batter green tomatoes is to dip them into beaten egg or buttermilk, drain off excess liquid, and dip them into a mixture of flour and cornmeal. Fry in bacon drippings or hot oil; drain in colander before serving.

Note: The tomatoes can also be deep-fried in hot oil until golden brown and then drained in colander.
there's also a remoulade sauce that you can use to dip them in

Answer 4

Greenies make a great salsa, and you know about frying them I'm sure. You can find a lot of canning recipes for different chow-chows, etc if you enjoy doing this kind of cooking. In the salsa you can add something sweet to balance the acidity. I use fresh pineapple, peaches, apricots. You can make a really hot one and add black beans and corn. I like to make a giant batch and give all of the neighbors a container of it. Best of luck to you!

Answer 5

Be sure that they have a white "star" on the bottom before picking! Then you can bring them inside to ripen, or slice and freeze for later use in cooked dishes.

Answer 6

i don't have a link, but i have been doing it for a long time..wrap them in news paper and set them in a window seal and the will ripen. you could also try putting them in a brown bag with a banana, i know if you put a store bought tomato in a brown bag with a banana it will make them not so hard..good luck.