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Old 10-12-2008, 10:28 AM   #1
Emily
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Question Unripe tomatoes?

I posted this in the Tomatoes forum, too-- I figure posting in 2 places may double my chances of some good replies!

Anyway, so I've taken my garden out this weekend (brrrr, it's fall) and am now left with at least 50 green tomatoes. Any suggestions besides frying them?
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Old 10-12-2008, 11:10 AM   #2
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Green Tomato Cake is my favorite thing to do!

Steph
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Old 10-12-2008, 04:25 PM   #3
paulf
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There are many relish recipes that use green tomatoes if you have cucumbers left to go along with the tomatoes.
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Old 10-13-2008, 09:05 AM   #4
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Ooooh, the green tomato cake looks fab! Thanks Steph.

Alas, Paul, no cukes this year.
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Old 10-17-2008, 11:05 AM   #5
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Take a brown paper bag (the kind you get groceries in) cut squares say 6" X 6" or larger. Wrap your unripe green tomatoes, then put in a cool dry place (basement) on a covered table, etc. Check once in awhile, you will have ripe tomatoes almost all winter long.
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Old 10-18-2008, 09:11 AM   #6
Laurie
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My dad does it that way with his leftover green tomatoes. I just lay them out in the basement in a shallow box with some newspaper underneath, just in case one leaks. I have not wrapped them (too much work!). They do ripen up, we have had garden tomatoes on Thanksgiving several times with this method.
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Old 10-19-2008, 09:28 PM   #7
Celestina
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I tried the Green tomato cake today-- Paired it with a cream cheese frosting and it was excellent! Thanks for the tip.
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Old 10-20-2008, 07:05 PM   #8
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Green tomatoes = green tomato relish

Good stuff!
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Old 10-21-2008, 06:27 AM   #9
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My baby made me fried green tomatoes yesterday! Can't believe it took me this long to eat them that way. YUM! (He pickled about 12 jars of greens last year!)
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Old 10-21-2008, 09:01 AM   #10
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We cut off vines into sections with v's when frost killed the leaves and hung them upside down using the "V" crotches in the greenhouse rafters to ripen about 10 days ago. I checked them yesterday and they are beginning to ripen already. If any are frost bit, discard them as they will rot before ripening. BTW, if you throw your tomatoes in the garden and till them under, you will get tons of tom starts in the spring. Also true if you compost them and then till them into your garden as the heat doesn't kill the seed. Just a word of warning!
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Old 02-05-2009, 05:31 PM   #11
Cassim Dunn
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Default Green Tomato Casserole

This is really a tomato au gratin.
Tear up about 1 cup stale/not mouldy bread mixed with salt & pepper. Cover bottom of oiled casserole dish with a layer of green tomato slices. Sprinkle bread crumbs to cover, grated cheddar over that and add 2 more layers. How about some chopped onion & pepper in here somewhere. Bake at 400 or so. Finish off with cheddar & crumbs for 5 min. Cilantro,scallions. Por que no?
I purposely left out measurements. Intuit!
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Old 07-09-2009, 09:49 PM   #12
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Originally posted by Cassim Dunn:
This is really a tomato au gratin.
Tear up about 1 cup stale/not mouldy bread mixed with salt & pepper. Cover bottom of oiled casserole dish with a layer of green tomato slices. Sprinkle bread crumbs to cover, grated cheddar over that and add 2 more layers. How about some chopped onion & pepper in here somewhere. Bake at 400 or so. Finish off with cheddar & crumbs for 5 min. Cilantro,scallions. Por que no?
I purposely left out measurements. Intuit!
This sounds yummy !
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Old 04-16-2011, 03:56 PM   #13
steev
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I just braise greenies up with onion ( and shaggymanes, when found ), and maybe some sauteed bockwurst.
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Old 04-17-2011, 01:37 AM   #14
chrisrodac
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Originally posted by Steph:
Green Tomato Cake is my favorite thing to do!

Steph
Will you please brief me, how to make Green tomato cake?
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Old 04-25-2012, 07:42 PM   #15
jpslone
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I follow a very simple recipe for making fried green tomatoes. The recipe was just passed down to me orally, so nothing is measured or written down. It goes like this:

Preparation...
- Slice the tomatoes and set aside. Each medium tomato will provide a generous serving for one.
- Prepare a dip of egg and milk, lightly scrambled. For proportions, I use approximately a quarter cup of milk per egg.
- Pour some plain corn meal on a plate and spread it out evenly.
- Pour about 1/4 inch depth of cooking oil into a skillet and heat on medium-high until a little bit of corn meal sprinkled in it sizzles. (I use extra virgin olive oil, but any oil should do.)

Cooking...
- dip each slice in the egg/milk mixture
- next, coat each slice in corn meal
- place battered slices in a single layer in the hot oil
- cook until golden brown, trying not to turn too many times
- salt to taste

Enjoy!

-- Skip
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