POSTED: September 9, 2008 by Jeep
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I got these links from the web [url]http://allrecipes.com/HowTo/Green-Tomatoes/Detail.aspx[/url] [url]http://southernfood.about.com/od/greentomatoes/Green_Tomato_Recipes.htm[/url] [url]http://www.bostonplus.com/tomato.html[/url] [url]http://www.epicurious.com/tools/searchresults?search=green+tomato[/url] [url]http://www.veryrecipe.com/green-tomato-recipes[/url]
This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
Ingredients:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preparation:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .
Serves 12.
Green tomato relish recipe with cabbage and onions, along with bell peppers and green tomatoes.
Ingredients:
1 quart ground onions
1 quart ground cabbage, about 1 large head
1 quart ground green tomatoes
18 bell peppers, a combination of green, red, and other colors, ground*
1/2 cup salt
6 cups sugar
4 cups vinegar
2 cups water
2 tablespoons celery seed
1 1/2 teaspoons turmeric
Preparation:
Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and tumeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars.
Seal and process in a boiling water canner for 5 minutes. (1,001 to 6,000 feet, process 10 minutes) *Red bell peppers can be expensive, but they are sweeter and add color to the relish. Makes 8 to 10 pints.
Sry didn't know couldn't have site on my post..won't do that again..Thanks.
Dh has been eating as many as he can as they are ripening and some he has frozen for using in sauces later. When I got hem together there wasn't as many as I thought and it wasn't worth making anything with them. My friend made some chow-chow and from 5 lbs she only got 4 jars and that seemed like alot of work for so little.
This from the Net.
If you're not sure whether your green tomatoes are mature, cut a questionable tomato in half--if it has yellowish interiors and jelly-like or sticky tissue, it is mature enough to ripen. Obviously, the one that you cut in half won't ripen, but observing how it looks on the outside will give you an idea of what to look for with green tomatoes on the vine.
If you know there's a frost coming that will ruin all of the tomatoes, don't pick individual tomatoes; lift the entire plant out of the ground, making sure that some roots are still attached. Shake off as much dirt as you can and hang it upright in a dry, sheltered location, such as the garage. Avoid extremes (direct sunlight, total darkness). The tomatoes will still ripen almost as well as they would have on the vine. :)
I suppose those tomatos are ripe by now. However for the future here are several of my favorite recipes. Some don't sound good but they taste great.
This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
Ingredients:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preparation:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .
Serves 12.
Green tomato relish recipe with cabbage and onions, along with bell peppers and green tomatoes.
Ingredients:
1 quart ground onions
1 quart ground cabbage, about 1 large head
1 quart ground green tomatoes
18 bell peppers, a combination of green, red, and other colors, ground*
1/2 cup salt
6 cups sugar
4 cups vinegar
2 cups water
2 tablespoons celery seed
1 1/2 teaspoons turmeric
Preparation:
Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and tumeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars.
Seal and process in a boiling water canner for 5 minutes. (1,001 to 6,000 feet, process 10 minutes) *Red bell peppers can be expensive, but they are sweeter and add color to the relish. Makes 8 to 10 pints.
Green Tomato Salsa
Makes 5 pints
5 cups chopped green tomatoes (no need to peel or blanch)
1 1/2 cups seeded, chopped long green chiles (canned are fine)
1/2 cup seeded finely chopped jalapeños (canned are fine)
4 cups chopped onions
1 cup bottled lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 -20 minutes.
Also, look for a raspberry jam receipe made from green tomatoes. Apparently it is great. If my friend shares I will pass on. Easy to make.