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Friday, 22 May 2009

When it comes to cooking with green tomatoes, you can use them in a variety of ways. I like to use them in pies, side dishes, stir fry's, and pickled as a snack.

Cultivated tomatoes come in a variety of sizes, shapes, and colors. They are one of the most common garden fruits that you can find in the United States. They are rich in Vitamins A and C, high in fiber, and are cholesterol free. A common misconception believed by many people is that tomatoes are a vegetable. The truth is, they are a fruit.

When thinking about tomatoes, I do find that there is a definite taste difference among the varieties. The red varieties taste sweeter and the green ones taste a little more tart. I prefer using the green ones in cooked or baked recipe dishes.

Here are 3 of my favorite recipes.

Tempting Pie

3 c. green tomatoes, thinly sliced
3 tsp. flour
1 1/4 c. sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp. nutmeg
1 tsp mild vinegar
2 unbaked pie shells

Scald tomatoes for 2 minutes, drain. Add remaining ingredients, stir until blended. Pour into unbaked pie shell. Add top crust. Bake at 350 degrees for 40 minutes until done.

Fried Tomato-Rings

4 green tomatoes, sliced into 1/4" thick rings
salt and pepper to taste
1 c. white cornmeal
1 c. all-purpose flour

Salt and pepper the rings. Coat both sides of your rings in flour and cornmeal mixture. Saute over medium heat in a frying pan until brown. Serve as an appetizer or side dish.

Escalloped Side Dish

3 1/2 c. cooked green tomatoes
1 sm. onion, chopped fine
1 1/4 c. dry bread crumbs
1/2 c. brown sugar
1 tsp. salt
1/8 tsp. pepper

Saute onion in butter; add bread crumbs and sugar, cooking slowly. Stir in tomatoes, and seasonings. Place mixture in buttered shallow pan and bake for 45 minutes at 350 degrees.

Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. You can contact Shelly at:
Web: http://www.classybusinesswomen.com
Recipe Blog: http://wahmshelly.blogspot.com

Posted by: Send a Meal AT 09:16 am   |  Permalink   |  0 Comments  |  Email
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