Re: Green Tomatoes - What to do?


~patches~ wrote:
> >
> My large basket is about 18" diameter and 6" deep. I picked 3 of these
> baskets full as well as 2 of the 3 L baskets shown beside the large
> basket. The large tomatoes are beefsteaks and I was sure ticked to see
> the tree rats had got to a couple of those too. I have them ripening on
> 4 lg. shelves in the greenhouse. Any ideas for using up some of the
> green ones now?
>
> http://tinypic.com/e66iit.jpg

Fried green tomatoes.
Green tomato pie
Pickled tomatoes.

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

Green Tomato Pie II

This pie proves green tomatoes aren't just for frying! A great way to
use those end-of-the-season garden tomatoes that refuse to ripen.

Unbaked pastry for 9-inch 2-crust pie (see recipe)
1 3/4 pounds green tomatoes, thinly sliced
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Dash of ground cloves
1 tablespoon plus 1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons butter or margarine
Roll out half the pastry and line a 9-inch pie plate; set aside in
freezer until ready to use.
Place green tomato slices in a shallow dish. Add boiling water to
cover, and let stand 5 minutes. Drain well, and set aside.
Combine sugar, flour, cinnamon, nutmeg, salt and cloves; stir well, and
set aside.
Combine lemon rind, lemon juice, and water in a small bowl; set aside.
Place half of green tomato slices in pastry shell; sprinkle with half
of sugar mixture. Drizzle evenly with half of the lemon juice mixture.
Dot with 1 tablespoon butter. Repeat one more layer with remaining
ingredients.
Roll remaining half of pastry to 1/8-inch-thickness; cut into 1/2-inch
strips. Arrange pastry strips in a lattice design over green tomato
mixture. Trim off excess pastry along edges. Fold edges under and
crimp.
Bake at 425*F (220*C) for 50 minutes. Cool on a wire rack.


Sheldon

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