Most years I get ‘stuck’ with a pile of green tomatoes as the days shorten and get colder. I could wait for them to ripen on a windowsill, but they are never as good as their vine-ripened counterparts. Instead I prefer to celebrate them as they and cook with them. see also : From cheap cauliflower to great soup
Green tomatoes are just as flavourful and versatile, they just haven’t developed their sweetness. They also tend to be slightly less acidic. Cooking will bring out their natural sugars, but you may want to add a bit of additional sweetness in the form of maple syrup or cane sugar. Also, apparently your tomatoes will be sweeter if you wait until after frost a passed before picking them.
Here are some recipes for using green tomatoes that go beyond chutney (although I’ve included one of those as well). Ideally your green tomatoes should be tomato-sized. Avoid the smaller ones since they tend to be bitter or sour.
This year my plants yielded very few tomatoes for some reason, so I’m actually not stuck with a glut of them and I find myself wishing that I could buy green tomatoes so I could make a few of these recipes. As it is, I have three, which may be just enough to make soup for lunch (see below).
- Fried Green Tomatoes by Victoria Granoff at Epicurious
- Curried Green Tomato Soup from Cooking From the Market
- Green Tomato Bread from Cooking with Michele
- Green Tomato Salsa by Farmgril Susan
- Green Tomato Chutney from Bernadin
- Green Tomato Pie by Paula Deen
This recipe is one of my favourite ways to use green tomatoes. The original recipe was in The Vegetable Book by Colin Spencer. The original recipe called for fromage blanc, sour cream or buttermilk instead of yogourt. I always have yogourt in the house and I actually prefer its flavour than sour cream or buttermilk in this recipe. (I haven’t tried fromage blanc.) see also : How To Make Minestrone Soup
Green Tomato Soup
- 8-10 medium green tomatoes, chopped
- 2 garlic cloves, chopped
- 2 Tbs olive oil
- 2 Tbs cane sugar
- 3/4 cup plain yogourt
- course sea salt to taste
- fresh basil, chopped
Saute the tomatoes in oil in a saucepan over medium heat until soft. Cool slightly and purée the soup with a hand blender or food prcoessor. Add the yogourt and mix well. Season with salt to taste. Serve garnished with basil.
Do you have a favorite green tomato recipe? Share it!