GREEN TOMATO CRISP
My sister found this in a vegetarian recipe magazine a million years ago. Great way to use up your garden's green tomato overflow and much healthier than the traditional fried green tomatoes.
Provided by Rachel Savage
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put chopped tomatoes in lightly oiled baking dish.
- Combine remaining ingredients and spread on top.
- Bake for 40 minutes at 350 degrees F.
Nutrition Facts : Calories 250.7, Fat 7.2, SaturatedFat 3.9, Cholesterol 15.2, Sodium 61.2, Carbohydrate 45.3, Fiber 3.5, Sugar 29.2, Protein 4.2
PICKLED GREEN TOMATOES
Provided by Taste of Home
Time 10m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
GREEN TOMATO RELISH
This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!
Provided by Linda McDaniel
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 192
Number Of Ingredients 9
Steps:
- In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
- In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
- Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g
CRISPY FRIED GREEN TOMATOES
Nothing compares with the juiciness of summer tomatoes. This year, go beyond the expected with this side dish of tart, crispy fried green tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside.
- Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning.
- Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal.
- In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce.
Nutrition Facts : Calories 272 g, Fat 22 g, Fiber 1 g, Protein 4 g
FRIED GREEN TOMATOES
This seasonal southern recipe for fried green tomatoes is from Amy Goldman.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.
- In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.
- Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
- Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
- Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.
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