Fried Green Tomato Recipe
4-5 large green tomatoes
1/2 cup milk
1 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup cornmeal
2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder (optional)
vegetable oil for frying
Trim off ends of green tomatoes. Slice tomatoes 1/2″ thick.
In 1st dish – put 1 cup flour
In 2nd bowl or dish – Beat egg slightly and add milk, combining well.
In 3rd dish – combine 1/2 c. flour, 1/2 c. corn meal (not self rising) and seasonings
Dredge green tomato slices in the flour, then dip into the egg mixture. Dredge in the flour/corneal mixture, till completely coated.
In a large, heavy skillet pour enough oil so that there is 3/4 oil in the pan. Heat over medium – medium/high heat.
When the oil is hot place the green tomato slices into the pan, being sure not to crowd them. Brown on both sides then drain on paper towel.
Serve hot and crispy.
Green Tomato Raspberry Jam Recipe
5 cups chopped green tomatoes
3 cups white sugar
1 (6 oz.) package of raspberry flavored gelatin powder
Heat the chopped green tomatoes in a large saucepan and heat thoroughly. Add sugar and bring to boil and cook about 10 minutes. Add the gelatin powder and reduce heat to low. Simmer for 20 minutes.
Ladle into hot, sterilized jars and seal. Can also be cooled and poured into freezer containers and frozen.
Green Tomato Pie
Pastry for 9″ two crust pie
3 cups of finely chopped, really green tomatoes (let drain in colander for a couple of hours)
3/4 cup brown sugar
3/4 cup white sugar
3 tablespoons flour
Zeest of l lemon, grated finely
6 tablespoons lemon juice
1/2 cup golden raisins
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ginger
Prepare double pie crust. Line pie pan with half. Roll out second half and set aside. Mix remaining ingredients thoroughly. Place in pie shell and cover with top crust. Cut vents in top crust. Bake in 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 40 minutes longer or until golden brown.
Green Tomato Salsa
4-5 large green tomatoes, trimmed and quartered
2 jalapeno peppers, seeded if milder salsa is wanted
1 large onion, trimmed and quartered
1-2 cloves of garlic
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
Salt and pepper to taste
Dash of sugar to taste
Combine all the ingredients in a blender or food processor.
Pico de Gallo (fresh salsa)
- 2 cups diced tomatoes
- 1/3 cup sliced green onions (chopped white onion may be substituted)
- 1 tablespoon seeded, diced jalapenos
- 1 tablespoon minced garlic
- Juice of 2 limes
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Combine all ingredients and serve.
Tomatoes, Macaroni and Cheese
- 8 oz. macaroni
- 1/4 cup chopped onion
- 2 Tablespoons butter
- 1 bell pepper, chopped
- 3 cups peeled and chopped fresh tomatoes
- 1 teaspoon salt
- 3/4 cup grated sharp cheddar cheese
Cook the macaroni in salted water. Drain.
Saute’ onion and bell pepper in butter. Add tomatoes and simmer 5 minutes.
Add macaroni and salt. Mix well and simmer 5 minutes longer.
Spread half of mixture in a greased casserole. Sprinkle with half of the cheese. Repeat the layers.
Bake in oven at 400′ till golden, about 15 minutes.
Tomatoes and Zucchini
- 3/4 cup thinly sliced onion
- 2 cups thinly sliced zucchini
- 2 cups peeled and chopped fresh tomatoes
- 3 Tablespoons olive oil
- 1 teaspoon salt
- pepper to taste
- 1 Tablespoon sugar
- 1/2 cup coarsely grated Parmesan cheese
Saute’ onions in olive oil.
Add zucchini and heat thoroughly.
Add tomatoes, salt, pepper and sugar. Cover and simmer for 5-7 minutes.
Sprinkle cheese on top, cover and simmer a few more minutes till cheese has melted.
Fresh Tomato and Cheese Pie
- 1 (9″) pie crust
- 5 medium tomatoes, peeled and sliced
- 1/2 cup fresh basil, chopped
- 1/2 cup green onions, sliced thin
- 1/2 cup cooked and crumbled bacon
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups mozzarella cheese
- 1/3 cup mayonnaise
Line pie plate with pastry.
Layer with the tomatoes, basil, green onions, bacon and garlic and sprinkle with salt.
In a small bowl, mix cheeses with mayonnaise. Spread over the top of the pie mixture.
Lay a piece of foil over pie and bake at 375′ for 35 minutes.
Remove the foil and bake for 25-30, till golden.
Pesto and Tomato Pasta Salad
- 1/2 cup basil pesto
- 1/2 pound penne pasta
- 4 tomatoes, peeled and diced
- salt and pepper to taste
- 1/4 cup Parmesan cheese, coarsely ground
Cook pasta in salted water and drain.
Add pesto (for recipe check out this post: http://wp.me/p1OXDF-vl )
Add tomatoes and seasonings. Mix well.
Sprinkle with Parmesan cheese and serve.
- Fresh tomatoes, halved length-wise and seeded
- Extra virgin olive oil
- Garlic cloves, peeled
- salt and pepper
Slice tomatoes and scoop out the seeds. If using cherry tomatoes just leave the seeds in.
Brush baking sheet with olive oil. Place tomatoes on pan, skin side down.
Place garlic cloves among the tomatoes.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake in slow oven, 300′, till shriveled and beginning to brown.
This could take 1-3 hours depending on the size of the tomatoes.
After drizzling on the oil, you can sprinkle dried herbs, (such as oregano, thyme or basil), on as well.Experiment to see which combination you like the best.