Iced Green Tomatoes Recipes

GREEN TOMATO SALSA RECIPE

Steps:

• Peel the garlic. Peel and quarter the onion. Remove the seeds and ribs from the jalapeño (save the seeds for a hot salsa). If tomatoes are large, quarter them; otherwise leave them whole. (Ours were small so we left them whole.)
• Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Broil on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
• Transfer everything to a food processor or blender, except use only 1/2 of the jalapeño. Add the cilantro, kosher salt, and lime juice. Pulse until desired consistency is reached. Taste, and if you'd like it hotter add the other 1/2 of the jalapeño and/or some seeds. You may want to refrigerate until serving since the salsa will be warm from the roasting; or leave it at room temperature until serving.

20 WAYS TO USE GREEN TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tomato dish in 30 minutes or less!

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

MARINATED GREEN TOMATOES

Steps:

• Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.

PICKLED GREEN TOMATOES

Steps:

• In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.

ICED GREEN TOMATOES

Steps:

• Use plastic or glass to make these in, don't use metal bowls etc.
• Soak tomatoes for 24 hours in the ice water and lime.
• After the 24 hours, change the water and rinse tomatoes, continue to soak and rinse every 1/2 hour for 4 hours.
• In a large pot mix sugar and vinegar.
• bring this mixture to a boil and add tomatoes.
• make a spice bag with cheese cloth and put spices in this.
• add spice bag to the mixture.
• Take off heat and let soak overnight (I refrigerate after it is cool).
• Return to stove and bring to boil for 30 minutes.
• "stack"tomatoes in jars.
• pour syrup over.
• wipe rim of jar and put lid on.
• water bath for 10 minutes.