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Post by cakemakermom on Oct 5, 2012 9:49:12 GMT -6
I just picked a bunch of tomatoes off the vine as they are obviously not going to turn any time soon. I'd like to be able to use them green, but don't have any idea what I should do with them, I have so many I could easily make three different recipes with them.
What do you do with green tomatoes?
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Post by sarahisis on Oct 5, 2012 9:53:01 GMT -6
fried green tomatoes?
Maybe a salsa?
I dont like tomatoes but my family used to grow them!
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Post by bumblebee23 on Oct 5, 2012 11:40:44 GMT -6
I DESPERATELY want to try some fried green tomotoes!
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Post by sarahisis on Oct 5, 2012 13:00:29 GMT -6
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Post by angel22 on Oct 5, 2012 14:17:29 GMT -6
I lay my green tomatos on a pan and put it in the sun, the tomatoes eventually ripen up.
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Post by betherin on Oct 5, 2012 15:26:22 GMT -6
This is the best recipe I've ever used for green tomatoes....not at healthy, but delicious!
Green Tomato Bread
3c flour
2c sugar
1T cinnamon
1tsp salt
1tsp baking soda
1/4tsp baking powder
2 beaten eggs
1c cooking oil
1tsp vanilla
2c finely chopped green tomatoes
1 1/2c chopped pecans
Grease and flour the bottom and ½ inch up the sides of two 8x4x2 loaf pans, set aside.
In a large mixing bowl, stir together flour, sugar, cinnamon, salt, baking soda, and baking powder. Set aside.
In another medium bowl, combine eggs, oil, vanilla, chopped green tomatoes and pecans.
Add egg mixture all at once to dry mixture. Stir just until moistened (batter will be THICK and lumps may remain)
Spoon batter into prepared pans. Bake in 350º oven for 55-60 minutes or until wooden toothpick comes out clean.
My personal notes:
I find 2 cups of sugar makes it too sweet for my taste. I use 1 1/2 cups.
I've made this with almonds, hazelnuts, and no nuts.
I made one loaf and 12 muffins with this recipe. The muffins took about 20 minutes less than the loaf.
Instead of grease and flour on the pans I used cooking spray and they turned out just fine.
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