Besides frying them, what can you do with green tomatoes? Lynne Rossetto Kasper, host of the Splendid Table show on NPR, has some new and tasty ideas for us to try!
First off, Lynne recommends either serving green tomatoes in a raw preparation or cooking them all the way down. Anywhere in between and she says they end up rather slimy.
With this in mind, here are some of the ideas she gave a caller with a surplus of green tomatoes:
• 1. Green Tomato Salad - Raw green tomatoes add a great crunchy texture to late-summer salads.
• 2. Green Tomato Chutney or Salsa - Toss those green tomatoes with onions, garlic, salt, pepper, sugar, and vinegar for a basic pickled chutney.
• 3. Green Tomato and Yogurt Soup - With cucumbers and garlic, this is an excellent version of the Middle Eastern and Eastern European classic.
• 4. Green Tomato Curry - Make a basic curry with a coconut milk base and then add the green tomatoes at the very last second.
• 5. Pasta with Green Tomatoes and Ricotta - This would be good hot or cold!
What are your favorite ways for using up green tomatoes?
• Listen to the Whole Episode: August 28 Episode of The Splendid Table with Lynne Rossetto Kasper
• More Ideas from the Kitchn: What to do with Green Tomatoes
(Image: Flickr member kbear65 licensed under Creative Commons)
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Comments (11)
I have a LOT of green tomatoes, so this couldn't be more timely.
my mom pickles and cans her left over green tomatoes and they are to die for. she throws in some jalapenos and a ton of dill. delish!
Yes, pickeled green tomatoes are my fave.
I was able to try some green tomato marmalade a few years ago in Tuscany. Delish.
Hi Emma!
All these green tomato ideas sound great. I've been meaning to try pickling some green tomatoes for years. I bet they're really good. One of my most popular recipes is for this no sugar, salsa-like green tomato relish that I created years ago:
http://www.farmgirlfare.com/2009/09/got-green-tomatoes-try-my-super-simple.html
It's easy to make and is adaptable to whatever bounty you have on hand. It'll also keep for several weeks in the fridge without processing, so you don't even have to bother pulling out the canning equipment. :)
You can make some pozole verde
or a nice green salsa
Chow. In fact, the stores around here specifically stock green tomatoes just for chow. I can't remember the exact recipe, but basically you slice some tomatoes, cover them with a couple of handful of coarse salt, and let them sit over night. Drain them, rinse well, and add sliced onions and diced red peppers. Tie up some pickling spices in a cheesecloth bag, add a couple cups of sugar and vinegar (I really like it tart!) and simmer for an hour or two. Mmmmmmmmmmm the smell alone is worth it. :)
Best Salsa Verde Ever: Boil 3 medium green tomatoes, 3-4 tomatillos (husked) and 1 jalapeno pepper for 15 minutes. Slice jalapeno in half, remove seeds (or leave, if you like hot). Add all to a blender, add juice of 1 lemon or lime, then blend until smooth. Use on chicken enchiladas, as dip, add 2 avocados to the blender for a creamy version, it's all amazing!!!
RAW? Be careful with that--I've always heard that you shouldn't eat them raw because green tomatoes contain a toxin that you have to deactivate with heat (red tomatoes don't contain the toxin). Eat 'em raw and you may experience some severe GI distress. Just a caution!
Gen
http://thealchemistblog.wordpress.com
alchemygen, I've heard the same thing. I never eat green tomatoes raw because I don't want my GI tract to punish me. But I do love them cooked into a curry with baby eggplants and mustard seeds :)
FYI, The Splendid Table is produced by APM (Amercian Public Media), not NPR.