Another year of starting tomato planets in a little greenhouse in one of the bedrooms, transplanting when it "warmed" up in early summer, no need to water with all the rain, then it's 90℉ (32℃) for weeks. BUT our five tomato plants produced four red tomatoes! What do we do with these green tomatoes?
Green Tomato Salsa
Salsa Verde del Tomato (Spanish)
Makes 4 cups (1 liter)
Rest for 1-2 hours.
5 medium-size organic green tomatoes
2-3 jalapeño chiles or can of green chiles
5 green onions
2 Tbs. (30 ml) each: olive oil and red wine vinegar
some olives chopped
salt and black pepper
bunch of cilantro or parsley
1. Chop tomatoes, chiles, green onions (top and bottom) into a bowl.
2. Add the oil, vinegar, olives, cilantro/parsley, salt and pepper to taste. Mix well.
3. Let it sit at room temperature 1-2 hours.
4. Refrigerate.
-modified Carolyn J. Male, heirloom tomato grower
Green Tomatoes with Feta
Πράσινη ντομάτα με φέτα (Greek)
/prásini̱ ntomáta me féta/
/prásini̱ ntomáta me féta/
Serves 4
4 medium organic green tomatoes
3 Tbs. (45 ml) white wine vinegar
1 tsp. (5 ml) dried oregano leaves
1 cup (250 ml) feta cheese
4 tsp. (20 ml) olive oil
handful of chopped kalamata olives
1. Cut each tomato into 1/2-inch (1,25 cm) slices.
2. Overlap slices in a shallow backing dish.
3. Cover with the kalamata olives
4. Sprinkle vinegar and dried oregano leave, then top with feta cheese.
5. Drizzle with olive oil.
6. Broil for 7 minutes.
Green Tomato Curry
ग्रीन टमाटर करी (Hindi)
/grīna ṭamātara karī/
Serves 4
4 Tbs. (60 ml) organic butter (almond butter-dairy free)
1 small diced onion
3 medium green cooking organic apples, cored and sliced
4 tsp. (20 ml) organic sugar
2 tsp. (10 ml) curry powder
1 1/2 tsp. (7 ml) salt
1/2 (2 ml) chile powder
8 medium organic green tomatoes, cut into wedges
1. Sauté the onions in melted butter about 5 minutes.
2. Add the apples, sugar, curry powder, salt and chile powder. Cook and stir 5 more minutes.
3. Stir in the tomato. Bring to a boil and reduce to medium low.
4. Cook 10 minutes.
Thai Green Tomato Curry with Tofu
มะเขือเทศสีเขียวแกงกับเต้าหู้ (Thai)
/mak̄heụ̄xtheṣ̄ s̄ī k̄heīyw kæng kạb têāh̄ū̂/
A. Cook jasmine or basmati rice as directed.
B.
1 cup (250 ml) coconut milk
2 Tbs. (45 ml) green Thai curry
1/2 chopped onion
3-4 cups (750-1000 ml) chopped organic green tomatoes
15-ounce (450 ml) sliced bamboo shoots
14-ounce (420 g.) firm plain tofu
1/2 lb. (225 g) white button mushrooms
fish sauce to taste
1/2 cup (125 ml) chopped cilantro or parsley
1. In a pot, pour in the coconut milk and 2 Tbs. (45 ml) of green curry.
2. Turn the heat to medium, stir, let cook until oil appears, about 8-10 minutes.
3. Add onions, green tomatoes, mushrooms and cook until tender.
4. Add bamboo shoots and tofu. Cook until tofu is heated.
5. Season with fish sauce and curry to taste.
6. Serve on jasmine or basmati rice.
7. Garnish with chopped cilantro or parsley.
Japanese Green Tomato Gratin
緑のトマトグラタン (Japanese)
/midori no tomatoguratan/
-not gluten free-
-not gluten free-
A. Oven rack in the middle, preheat to 450℉ (230℃)
B. 1 lb (450 g) green tomatoes, sliced 1/8-inch (30 cm)
C. breadcrumbs
1/2 cup (125 ml) Japanese breadcrumbs (not gluten free)
1/4 tsp. (1 ml) sea salt
black pepper
1 Tbs. (30 ml) olive oil
1. Mix all the ingredients for the breadcrumbs.
2. Sit aside.
D. béchamel sauce
1 1/2 Tbs. (17 ml) butter
1 large minced shallot
2 tsp. (10 ml) flour
3/4 cups (4 ml) heavy cream
1/4 cup (1 ml) parmesan cheese
1/8 tsp. (5 ml) nutmeg
1. Put butter and shallots in a small saucepan and sauté over medium heat, about 3 minutes.
2. Add the flour and stir about 1 minute.
3. Whisk the cream, then add the cheese and nutmeg.
4. Continue whisking until mornay thickens.
5. Remove from the heat.
6. Dip the slices of green tomato into the sauce.
7. Arrange in a small casserole dish.
8. Top with remaining sauce.
9. Sprinkle the breadcrumb mixture on top.
10. Bake for 10-15 minutes, until sauce bubbles and the top is golden brown.
Russian Green Tomato Appetizer
Зеленый томат закуски (Russian)
/zelenyy tomat zakuski/
/zelenyy tomat zakuski/
3-4 days to marinate
2 lbs. (1 kg) organic green tomatoes
1 jalapeño or can of green chiles
3 large cloves of garlic
bunch of parsley
3 stalks each: basil and cilantro or parsley
3 bay leave
1. Cut the tomatoes in a cross cut from top to half size.
2. Place them in a large glass dish.
3. Chop the basil, garlic, bay leaves, cilantro/parsley together
4. Put some of the mixture into each tomato.
5. Bring water with salt to a boil.
6. Pour the brine over the tomatoes.
7. Press with a small weight.
8. Let sit for 3-4 days in a cold place (not in a refrigerator).
9. Serve as appetizers.
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Now, I am out of green tomatoes!
