L
littlefranciscan
Guest
I am out here in West Virginia and am not native born..but want to have something to fix that locals like..anyone here have any real good green tomato recipes?
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Mama Mangia
Super Moderator
Fried Green Tomatoes - with batter
4 green tomatoes, washed, cut into 1/2 inch slices
1/4 cup of flour
1/2 tsp pepper
1/2 cup cornmeal
1/2 cup milk
1 tsp salt
1 beaten eggil about 1 inch deep in a frying pan. Drop coated tomato slices into hot oil. Avoid over-handling and turn tomatoes once when browned on the first side. Cook until golden brown. Serve hot. Good with fried fish and potatoes.
Green Tomato Relish
3 pounds green tomatoes, chopped, about 7 cups
2 medium onions, chopped, about 1 1/2 cups
1 large 6 ounce green bell pepper
1 cup cider vinegar
6 tablespoons honey
1 teaspoon celery seed
1/2 teaspoon cinnamon
1 teaspoon salt
Chop vegetables by hand or in a food processor. Combine with rest of ingredients in a 3 quart pot and bring to a boil. Simmer uncovered for 20 minutes, stirring occasionally. Pour into sterilized half pint or pint jars, leaving 1/4 to 1/2 inch space at top. Process in a steam canner or boiling water bath for 10 minutes. Makes 4 1/2 pints.
Fried Green Tomatoes
3 large, green tomatoes
1/2 cup yellow corn meal
1 tablespoon packed brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
vegetable oil for frying
Cut each tomato into 3 thick slices. Combine corn meal, brown sugar, salt and pepper. Dip both sides of each tomato slice into corn meal mixture. Heat a small amount of oil in a large fry pan. Fry tomato slices, a few at a time, over medium high heat until golden brown on both sides, adding more oil to pan as needed. Serve immediately. 4 servings.
Feta Topped Green Tomatoes
4 medium green tomatoes
white wine vinegar
dried oregano leaves
1 cup crumbled feta cheese
4 teaspoons olive oil or vegetable oil
ground black pepper
Cut each tomato into 1/2 inch thick slices. Overlap slices slightly in a shallow baking dish. Sprinkle vinegar and crumble dried oregano leaves over all. Top with feta cheese and drizzle with olive oil. Place dish 5 to 7 inches under preheated broiler and broil until tomatoes are hot and cheese is starting to brown, about 7 minutes. Sprinkle with pepper. Serve immediately. 4 servings.
Fresh Green Tomato Salsa
2 cups green tomatoes, chopped
4 inch cucumber, chopped
1 teaspoon salt
2 chopped green onions, green and white parts
1/2 green pepper, finely chopped
1 jalapeno pepper, finely chopped
1/4 cup cilantro, finely chopped
juice of 1 lime
In a medium bowl, combine the green tomatoes with cucumber and the salt. Let stand for 1 hour, stirring occasionally. Drain well and place vegetables in a clean bowl. Add the onions, green pepper, jalapeno, cilantro and lime juice. Stir well. Spoon about half the mixture into the bowl of a food processor and pulse until finely chopped, about 30 seconds. Spoon puree back in the bowl and chill. Makes about 3 cups. Serve with cold meat, crackers and cheese or tortilla chips.
Grilled Green Tomatoes and Onions
4 green tomatoes, cut in 1/4 inch slices
1 onion, in 1/4 inch slices
vegetable oil
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon hot pepper flakes
Brush tomato and onion slices with oil and grill over medium low heat turning once or twice, until lightly charred and soft. Cover bottom of shallow dish with grilled tomato slices in overlapping rows. Separate grilled onion slices into rings and scatter over tomatoes. In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved. Let cool. Stir again and pour over grilled tomatoes and onions. Cover and let stand 2 hours at room temperature or up to 8 hours in refrigerator. Serves 8.
Chow Chow
1 quart green tomatoes, chopped, about 6 to 8 tomatoes
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2 1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
Grind the chopped vegetables. Add the salt to them and let the mixture stand overnight. Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, turmeric and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.
Piccalilli
4 quarts green tomatoes, finely chopped, about 20 to 25 tomatoes
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar
1 1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger
Combine the vegetables and salt; cover with water and soak overnight. Drain and rinse the vegetables. Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes. Pack the hot mixture into hot, sterilized pint jars. Cover and process in a boiling bath for 15 minutes.
4 green tomatoes, washed, cut into 1/2 inch slices
1/4 cup of flour
1/2 tsp pepper
1/2 cup cornmeal
1/2 cup milk
1 tsp salt
1 beaten eggil about 1 inch deep in a frying pan. Drop coated tomato slices into hot oil. Avoid over-handling and turn tomatoes once when browned on the first side. Cook until golden brown. Serve hot. Good with fried fish and potatoes.
Green Tomato Relish
3 pounds green tomatoes, chopped, about 7 cups
2 medium onions, chopped, about 1 1/2 cups
1 large 6 ounce green bell pepper
1 cup cider vinegar
6 tablespoons honey
1 teaspoon celery seed
1/2 teaspoon cinnamon
1 teaspoon salt
Chop vegetables by hand or in a food processor. Combine with rest of ingredients in a 3 quart pot and bring to a boil. Simmer uncovered for 20 minutes, stirring occasionally. Pour into sterilized half pint or pint jars, leaving 1/4 to 1/2 inch space at top. Process in a steam canner or boiling water bath for 10 minutes. Makes 4 1/2 pints.
Fried Green Tomatoes
3 large, green tomatoes
1/2 cup yellow corn meal
1 tablespoon packed brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
vegetable oil for frying
Cut each tomato into 3 thick slices. Combine corn meal, brown sugar, salt and pepper. Dip both sides of each tomato slice into corn meal mixture. Heat a small amount of oil in a large fry pan. Fry tomato slices, a few at a time, over medium high heat until golden brown on both sides, adding more oil to pan as needed. Serve immediately. 4 servings.
Feta Topped Green Tomatoes
4 medium green tomatoes
white wine vinegar
dried oregano leaves
1 cup crumbled feta cheese
4 teaspoons olive oil or vegetable oil
ground black pepper
Cut each tomato into 1/2 inch thick slices. Overlap slices slightly in a shallow baking dish. Sprinkle vinegar and crumble dried oregano leaves over all. Top with feta cheese and drizzle with olive oil. Place dish 5 to 7 inches under preheated broiler and broil until tomatoes are hot and cheese is starting to brown, about 7 minutes. Sprinkle with pepper. Serve immediately. 4 servings.
Fresh Green Tomato Salsa
2 cups green tomatoes, chopped
4 inch cucumber, chopped
1 teaspoon salt
2 chopped green onions, green and white parts
1/2 green pepper, finely chopped
1 jalapeno pepper, finely chopped
1/4 cup cilantro, finely chopped
juice of 1 lime
In a medium bowl, combine the green tomatoes with cucumber and the salt. Let stand for 1 hour, stirring occasionally. Drain well and place vegetables in a clean bowl. Add the onions, green pepper, jalapeno, cilantro and lime juice. Stir well. Spoon about half the mixture into the bowl of a food processor and pulse until finely chopped, about 30 seconds. Spoon puree back in the bowl and chill. Makes about 3 cups. Serve with cold meat, crackers and cheese or tortilla chips.
Grilled Green Tomatoes and Onions
4 green tomatoes, cut in 1/4 inch slices
1 onion, in 1/4 inch slices
vegetable oil
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon hot pepper flakes
Brush tomato and onion slices with oil and grill over medium low heat turning once or twice, until lightly charred and soft. Cover bottom of shallow dish with grilled tomato slices in overlapping rows. Separate grilled onion slices into rings and scatter over tomatoes. In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved. Let cool. Stir again and pour over grilled tomatoes and onions. Cover and let stand 2 hours at room temperature or up to 8 hours in refrigerator. Serves 8.
Chow Chow
1 quart green tomatoes, chopped, about 6 to 8 tomatoes
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2 1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
Grind the chopped vegetables. Add the salt to them and let the mixture stand overnight. Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, turmeric and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.
Piccalilli
4 quarts green tomatoes, finely chopped, about 20 to 25 tomatoes
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar
1 1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger
Combine the vegetables and salt; cover with water and soak overnight. Drain and rinse the vegetables. Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes. Pack the hot mixture into hot, sterilized pint jars. Cover and process in a boiling bath for 15 minutes.
Mama Mangia
Super Moderator
TEXAS FRIED GREEN TOMATOES
3 large green tomatoes
2 cups flour
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon seasoned salt
2 eggs
2 cups milk
Vegetable ; oil for frying
Cut tomatoes into 1/2-inch-thick slices. In medium bowl, combine flour, salt, pepper and seasoned salt. In separate bowl, combine eggs and milk. Dip each tomato slice into milk mixture, then into flour. Repeat, coating each slice well.
Heat oil in deep-fryer to 350* F. Add battered tomato slices a few at a time. Cook 5 minutes or until golden brown.
3 large green tomatoes
2 cups flour
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon seasoned salt
2 eggs
2 cups milk
Vegetable ; oil for frying
Cut tomatoes into 1/2-inch-thick slices. In medium bowl, combine flour, salt, pepper and seasoned salt. In separate bowl, combine eggs and milk. Dip each tomato slice into milk mixture, then into flour. Repeat, coating each slice well.
Heat oil in deep-fryer to 350* F. Add battered tomato slices a few at a time. Cook 5 minutes or until golden brown.