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- 27-08-2008, 02:11 PM #1
Green Tomato recipes
Green Tomato Soup
1 oz butter
1 lb green tomatoes, sliced
8oz potatoes, peeled and sliced
1 onion, chopped
2 pints stock
1 tin beans like barlotti/pinto/cannellini
1/4 tsp dried sage/thyme/mixed herbs/whatever
salt and pepper
a handful of rice
125ml single cream or a splash of chilli sauce (optional)
1. fry the tomatoes, potatoes and onion in butter until softened.
2. Add the beans, stock, herbs, rice, salt and pepper and bring to the boil.
3. Simmer for 30 mins or until the veg is tender.
4. Blend 2/3 of the soup and return to the pan (I like it a bit lumpy)
5. Stir in the cream/chilli sauce and reheat.
Last edited by Two_Sheds; 31-08-2008 at 06:51 AM.
- 31-08-2008, 04:11 AM #2Germinator
- Join Date
- Aug 2008
- tropical north queensland
Green Tomato Chutney
Earthbabes recipe is already a site favorite I know, but here's an alternative recipe I found.
I always have to leave the mustard seeds out for the family but always make sure I add them to a few batches because I think that tastes better! so there!
- 31-08-2008, 06:45 AM #3
Green tomato Salsa
GREEN TOMATO SALSA
1 lb green tomatoes
bunch of fresh coriander
2 tbsp lime juice
1 tsp sugar
1 tsp salt
Put all ingredients together in a food processor and blend until smooth. Serve with tortilla chips, or as a sauce on fish etc
- 31-08-2008, 06:50 AM #4
Cucumber & Green Tomato relish
Cucumber & Green Tomato Relish
2 lb (900 g) green toms
2 lb (900 g) cucumbers
1 large onion
1 large green pepper
2 tbsp salt
½ tsp ground allspice
1 tbsp pickling spice
1 tsp mustard seeds
6 oz (175 g) white sugar
1 pint (570 ml) white vinegar
Chop all the vegetables finely. Put in layers in a large bowl, sprinkling each layer with the salt. Leave to stand overnight, & sterilise your jars
Tip into a colander and drain well.
Put the vinegar, sugar and spices into a pan and stir to dissolve the sugar. Bring to the boil and add the vegetables.
Simmer for about 30 minutes, stirring frequently, until the mixture is fairly stiff but still moist.
Pack the relish into hot, clean, sterilised jars, right to the top.
Cover and seal immediately.
Label when fully cool.
Makes 3 -4 lbs (1.4 kg - 1.8 kg) of Cucumber and Green Tomato Relish. Ready in about 4 weeks.
- 31-08-2008, 06:57 AM #5
Green Tomato Ketchup
Green Tomato Ketchup
1.4 kg (3 lb) green toms, finely chopped
450 g (1 lb) apples, finely chopped
2 small onions or shallots, finely chopped
225 g (1/2 lb) sugar
1 tsp ground pickling spice
1/2 tsp pepper
1/2 tsp dry mustard
2 tsp salt
300 ml (1/2 pt) vinegar
gravy browning to colour (optional)
1. sterilise your bottles/jars
2. simmer all ingredients for about 1 hour, stirring occasionally.
3. Sieve the mixture, re-boil the sauce and bottle while still hot.
- 31-08-2008, 07:34 AM #6
Green Tomato Salad
Green Tomato Salad
1 shallot or red onion, halved then thinly sliced
1 tbsp Peanut oil (or olive/sunflower)
50g/2oz Peanuts, very finely chopped (even better if you toast them. any nuts/seeds will do)
2 tbsp freshly chopped Coriander
2 Green Chillies, finely chopped
2 tbsp Lime Juice
8 Green Tomatoes, chopped
Mix ingredients, and serve
- 31-08-2008, 07:43 AM #7
Jamie's Green Tomato Ketchup
Jamie Oliver's Tomato Ketchup
1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
1 tsp freshly ground black pepper
1 pound amazing allotment tomatoes (red, orange, yellow or even green), chopped
1 pound tinned tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar
1. Place all the veg in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves.
2. Season with the pepper and a good pinch of salt.
3. Cook gently over a low heat for 10 - 15 mins until softened, stirring every so often.
4. Add all the tomatoes and 11/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
5. Add basil, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny.
6. Put the sauce into a clean pan, add vinegar and sugar.
7. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
8. Spoon the ketchup through a sterilised funnel into sterilised bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.
Tips on Sterilising Jars
Properly-handled sterilised equipment will keep canned foods in good condition for years. Sterilising jars is the first step of preserving foods.
Jars should be made from glass and free of any chips or cracks. To sterilise jars, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray.
Leave in a preheated 175 degree F oven for 25 mins. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs (sterilise by dipping in boiling water) when handling the hot jars.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- 31-08-2008, 11:58 AM #8
Brill, I must have a million green tomatoes and me being a complete dodo didn't realise you can eat green toms - I was seriously worried that if we don't get more sun then I'm in troubleHayley B
John Wayne's daughter, Marisa Wayne, will be competing with my Other Half, in the Macmillan 4x4 Challenge (in its 10th year) in March 2011, all sponsorship money goes to Macmillan Cancer Support, please sponsor them at http://www.justgiving.com/Mac4x4TeamDuke'
An Egg is for breakfast, a chook is for life
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