09 November 2011

What to do with green tomatoes?

Trying to grow tomatoes in a cold climate automatically means that you will end up with a lot of green tomatoes at the end of the season.  Even in this warmer climate, I wound up with many unripe tomatoes.  In the past few years, I've been experimenting with different things to do with these little guys, since I don't want to waste anything that can actually be used. 

Of course, there's the cool sounding fried green tomatoes, which I don't really care for unless they're not truly green.  Even when I do make them, I'm usually the only person that eats them, since they just look funny to everyone else.

In past research, I was surprised to find that the green taco sauce (that my dad has to have) is made from green tomatoes.  I found a few recipes online (this one is complicated.  There are simpler ones) and tried it out.  It turned out too hot for my kids, but the adults liked it.

I have also made green tomato relish, which tastes just like the relish that everybody loves on their hot dogs.  I'll post the recipe at the end of this post.  My mother has been busy canning jars of this all fall after my sister dumped a few boxes of green tomatoes in her lap.

Since the relish is already being covered, I decided that this year, I wanted to make mock raspberry jam with my green tomatoes.  Don't laugh, it really turns out looking and tasting like the real thing.  The texture is right and the tomato seeds look like raspberry seeds.  I couldn't find my recipe though, so I was thrilled to see the recipe posted at a friends blog, Home Maid Simple.  I guess I'd better get busy sorting and washing my tomatoes.

I have also just been informed that you can make a mock apple pie with green  tomatoes, but I don't think I'll try that just yet.

What have you done with your green tomatoes?

Green Tomato Relish

Grind and drain:
13 cucumbers
6 onions
20 large green tomatoes
2 green peppers
2 red peppers (or green or yellow...)

2 tsp salt
1 tsp pepper
1 tsp ground cloves
8 cups sugar
4 cups vinegar

Boil 1 hour

Make a paste:
4 Tbs flour
2 Tbs dry mustard
2 Tbs turmeric

Add paste and stir until thick.  Can pints in water bath for 10 minutes (4500 ft elev).  16 minutes above 7000 ft.