DetectDave
09-30-2009, 19:21
Since I think we are getting close to frost, I thought I would post a few recipes up here that you can use to use up those green 'maters that you might have on hand.
Orange-Green Tomato Relish
Makes 9-10 cups of relish
8 medium green tomatoes
3 medium vidalia onions
12 oz orange marmalade
4 cups brown sugar
1 cup cider vinegar
Ό teaspoon red pepper flakes
Core bottom of green tomato and cut into quarters. Peel onion and cut into quarters.
In food processor, chop green tomato and onion. Do not puree, but chop into "pickle-relish-size" pieces.
In a 4 quart heavy sauce put all ingredients in at once. Cook on low heat for 15 minutes, stirring until blended and sugar begins to dissolve.
Turn the heat to medium and cook for 40 minutes. The relish should be thick. If it does not seem "syrupy" then cook 10 minutes more.
Can or put cooled relish in zip-lock and freeze. Orange-green tomato relish will last refrigerated for two weeks.
Green Tomato Salsa (Salsa Verde)
Ingredients
5 medium green tomatoes
2 jalapeρo peppers
1 small onion (white or red)
1 clove garlic
2 Tbsp chopped fresh cilantro
1 Tbsp vegetable oil
Salt and pepper to taste (for an extra zing, add 1/16 to 1/8 tsp cayenne pepper)
Combine all ingredients in a blender or food processor (a few tsp of water may help get things started in a blender). Refrigerate unused portion.
Deep Dish Green Tomato Pie
6-8 medium-large green tomatoes
2 tablespoons lemon juice
1 1/2 teaspoon lemon peel
1/2 teaspoon salt
1/4 -1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
3 tablespoons corn starch
2-4 tablespoons butter
Pastry for two pie crusts here.
Wash the green tomatoes and blanch them in hot water till the skin starts to loosen. Remove from water and drain.
Peel when cool enough to handle. If you have trouble use a grater.
Cut the tomatoes into fourths after slicing them into 1/4 inch rounds.
Saute them in the butter with lemon juice, peel, salt, cinnamon and nutmeg.
Combining cornstarch with the sugar add to the tomato mixture.
Cook the mixture until the juices become clear. Not to long you still want a crunch or you will get a soggy mess which is not good for this version.
Take off heat and set aside to cool somewhat.
Line a 9 inch pie pan with one of the pie crusts.
Pour tomato mixture on top.
Top with the second pie crust, seal edges, crimp and cut any extra .
Cut a few slits in the top of the pie.
Bake at a 425 degree oven for 45 minutes. Watch to make sure it doesnt get too brown before the time is up.
If does cover with foil while the pie finishes in the oven.
Cool slightly and serve warm.
Savory Summer Tomato Pie
One 9″ pie crust
5 medium size ripe tomatoes, sliced
1 cup chopped green onions, some leaves included
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh basil
salt and pepper to taste
2 cups grated mozzarellacheese
1 cup homemade mayonnaise or Hellmans mayonnaise
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees
Prick the pie crust with a fork, bake 10 minutes, and remove from the oven.
Reduce the heat to 325 degrees
Cover the bottom of the crust with two layers of tomatoes.
Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
Repeat the layering process and top with the parmesan cheese.
Bake for about 45 minutes till golden and firm.
Let the pie cool some then slice into wedges.
Green Tomato Bread
Yields 2 loaves (about 20 servings)
1/2 cup canola oil
8 ounces nonfat yogurt, plain
3 large eggs
1 cup sugar
1 cup Splenda (or use all sugar)
2 cups green tomatoes, pureed, juice drained and discarded
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon ground cloves
Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.
Summer Tomato Pie
One 9″ pie crust
5 medium size ripe tomatoes, sliced
1 cup chopped green onions, some leaves included
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
salt and pepper to taste
2 cups grated sharp cheddar cheese
1 cup homemade mayonnaise or Hellmans mayonnaise
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees
Prick the pie crust with a fork, bake 10 minutes, and remove from the oven.
Reduce the heat to 325 degrees
Cover the bottom of the crust with two layers of tomatoes.
Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
Repeat the layering process and top with the parmesan cheese.
Bake for about 45 minutes till golden and firm.
Let the pie cool some then slice into wedges.
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.
Orange-Green Tomato Relish
Makes 9-10 cups of relish
8 medium green tomatoes
3 medium vidalia onions
12 oz orange marmalade
4 cups brown sugar
1 cup cider vinegar
Ό teaspoon red pepper flakes
Core bottom of green tomato and cut into quarters. Peel onion and cut into quarters.
In food processor, chop green tomato and onion. Do not puree, but chop into "pickle-relish-size" pieces.
In a 4 quart heavy sauce put all ingredients in at once. Cook on low heat for 15 minutes, stirring until blended and sugar begins to dissolve.
Turn the heat to medium and cook for 40 minutes. The relish should be thick. If it does not seem "syrupy" then cook 10 minutes more.
Can or put cooled relish in zip-lock and freeze. Orange-green tomato relish will last refrigerated for two weeks.
Green Tomato Salsa (Salsa Verde)
Ingredients
5 medium green tomatoes
2 jalapeρo peppers
1 small onion (white or red)
1 clove garlic
2 Tbsp chopped fresh cilantro
1 Tbsp vegetable oil
Salt and pepper to taste (for an extra zing, add 1/16 to 1/8 tsp cayenne pepper)
Combine all ingredients in a blender or food processor (a few tsp of water may help get things started in a blender). Refrigerate unused portion.
Deep Dish Green Tomato Pie
6-8 medium-large green tomatoes
2 tablespoons lemon juice
1 1/2 teaspoon lemon peel
1/2 teaspoon salt
1/4 -1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
3 tablespoons corn starch
2-4 tablespoons butter
Pastry for two pie crusts here.
Wash the green tomatoes and blanch them in hot water till the skin starts to loosen. Remove from water and drain.
Peel when cool enough to handle. If you have trouble use a grater.
Cut the tomatoes into fourths after slicing them into 1/4 inch rounds.
Saute them in the butter with lemon juice, peel, salt, cinnamon and nutmeg.
Combining cornstarch with the sugar add to the tomato mixture.
Cook the mixture until the juices become clear. Not to long you still want a crunch or you will get a soggy mess which is not good for this version.
Take off heat and set aside to cool somewhat.
Line a 9 inch pie pan with one of the pie crusts.
Pour tomato mixture on top.
Top with the second pie crust, seal edges, crimp and cut any extra .
Cut a few slits in the top of the pie.
Bake at a 425 degree oven for 45 minutes. Watch to make sure it doesnt get too brown before the time is up.
If does cover with foil while the pie finishes in the oven.
Cool slightly and serve warm.
Savory Summer Tomato Pie
One 9″ pie crust
5 medium size ripe tomatoes, sliced
1 cup chopped green onions, some leaves included
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh basil
salt and pepper to taste
2 cups grated mozzarellacheese
1 cup homemade mayonnaise or Hellmans mayonnaise
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees
Prick the pie crust with a fork, bake 10 minutes, and remove from the oven.
Reduce the heat to 325 degrees
Cover the bottom of the crust with two layers of tomatoes.
Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
Repeat the layering process and top with the parmesan cheese.
Bake for about 45 minutes till golden and firm.
Let the pie cool some then slice into wedges.
Green Tomato Bread
Yields 2 loaves (about 20 servings)
1/2 cup canola oil
8 ounces nonfat yogurt, plain
3 large eggs
1 cup sugar
1 cup Splenda (or use all sugar)
2 cups green tomatoes, pureed, juice drained and discarded
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon ground cloves
Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.
Summer Tomato Pie
One 9″ pie crust
5 medium size ripe tomatoes, sliced
1 cup chopped green onions, some leaves included
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
salt and pepper to taste
2 cups grated sharp cheddar cheese
1 cup homemade mayonnaise or Hellmans mayonnaise
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees
Prick the pie crust with a fork, bake 10 minutes, and remove from the oven.
Reduce the heat to 325 degrees
Cover the bottom of the crust with two layers of tomatoes.
Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
Repeat the layering process and top with the parmesan cheese.
Bake for about 45 minutes till golden and firm.
Let the pie cool some then slice into wedges.
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.