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Green Tomatoes - cjs - 10-03-2007
I have a friend who every 5-8 years 'makes' me try fried green tomatoes, a favorite of hers, but I've just never really cared for them. Fast forward to my first year growing tomatoes up here in this climate...my Romas just won't get ripe, so what's a person to do???
Weir's Book You Say Tomato to the rescue - she has about 8 ideas in her book for them. I tried one last night and it was really good, so guess I'm a convert.
Green Tomato Sauce
Joanne Weir - "Toss strips of grilled chicken and hot linguine or fettuccine with this tart sauce."
Makes about 4 cups - can be refrigerated up to 3 days or frozen.
2 T. extra virgin olive oil
1 large yellow onion, minced
2 garlic cloves, minced
5 medium green tomatoes, chopped
2 bay leaves
Coarse salt & freshly ground black pepper
Heat oil in large skillet over medium-high heat.
Add the onion and cook, stirring occasionally, till soft, about 7 minutes.
Add the garlic and stir till fragrant, about 1 min.
Add the tomatoes, bay leaves, & salt & pepper to taste and simmer till the tomatoes are soft, 10-15 min.
I served it over some hot campanelle - with a little extra ground pepper. What a tasty little dish.
I remember you all talking about green tomatoes a while back, now I'll have to go search and relook at your ideas, I'm hooked.
Re: Green Tomatoes - Lorraine - 10-03-2007
We'll make a convert out of you yet, Jean!!! The recipe sounds great. His nibs has fried green toms on the menu, on a bed of baby spinach topped with crab. It's a great seller.
Re: Green Tomatoes - HomeCulinarian - 10-03-2007
Earlier this season, I made a Mexican ratatouille recipe with green tomatoes. It was good and I marked it as worth making again. If anyone is interested, I can post that recipe.
Re: Green Tomatoes - cjs - 10-03-2007
"If anyone is interested, I can post that recipe." - HELLO!!
Lorraine, I truly am a convert - now, about this green tomato on a bed of spinach topped with crab....do you have any influence over this chef??? Or are you always disconnected when you request something???
Re: Green Tomatoes - Lorraine - 10-03-2007
I'll certainly try, Jean!!! The phone connection has been good lately, no disconnects.
I've seen it plated, but never seen it made.
Re: Green Tomatoes - luvnit - 10-03-2007
Yummm... This recipe sounds really great Jean. My mom and her hubby grow tons of tomatoes and are always looking for 'greener' recipes. This one sounds just excellent.
Copied and pasted!
I will let you know how we like it next year!
Re: Green Tomatoes - bjcotton - 10-03-2007
Out at the Farmer's Market they had ripe beefsteak tomatoes for $.59 a pound, Romas and green tomatoes for $.89 a pound. Seems silly to me and a reversal of the usual prices.
Re: Green Tomatoes - piano226 - 10-03-2007
HI,
Make Green Tomato soup...very easy and sooooooooo good.
Here is the recipe in a nutshell.
chop onions, fry in a little oil, add any kind of a sausage cut into small pieces (I usually use either polish kielbasa or cocktail sausages), add chopped green tomatoes, add chicken broth. Cook for 30 min or so. Serve with sour cream.
Mexican Ratatouille - HomeCulinarian - 10-03-2007
Mexican Ratatouille
Serving Size : 6
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 onion -- chopped
2 medium summer squash -- cut in 1/2" cubes
2 medium zucchini -- cut in 1/2" cubes
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
freshly ground black pepper -- to taste
2 medium green tomatoes -- diced
1 chili pepper -- mild, minced
1 jalapeno -- minced
1/4 cup chopped cilantro
Preheat oven to 350 degrees.
Heat the oil in a large skillet, and saute the onion over medium heat for
about 3 minutes. Add the yellow squash, zucchini, oregano, salt, cumin,
and black pepper. Saute 5 minutes, stirring frequently.
Stir in the tomatoes and both chiles. Transfer the mixture to an
ovenproof 2 1/2 quart casserole, cover and bake for 30 minutes.
Stir in the cilantro, and serve immediately or at room temperature.
Source:
"The New Basics Cookbook"
Copyright:
"1989 Julee Rosso and Sheila Lukins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 89 Calories; 5g Fat (46.1% calories
from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 1 Fat.
Re: Mexican Ratatouille - cjs - 10-04-2007
Hmmmm, more good ideas - thanks. copied.