CANNED GREEN TOMATOES

Green tomatoes
Boiling water
Salt

Wash as many green tomatoes as you want to can. Slice and place in sterile wide mouth jars. Cover with boiling water. Add salt (1/2 teaspoon for pint jars, 1 teaspoon for quart jars). Water bath for 30 minutes until sealed.

To Cook: Open jar and discard liquid. Batter green tomatoes in cornmeal or flour (your choice), place in hot oil and fry until golden brown.

GREEN TOMATO MINCE

8 qts. ground green tomatoes (food processor works fine)
8 qts. peeled, ground apples
2 (15 oz.) boxes raisins
5 lbs. brown sugar
1 c. vinegar
1 lg. can crushed pineapple
1 lb. butter
1 ground lemon
1 ground orange
1 tsp. ground cloves
1 tbsp. cinnamon
4 tsp. salt

Cook green tomatoes 30 minutes. Add other ingredients and simmer for 2 hours. While very hot pour into hot jars, leave 1/2 inch headspace. Can by hot water bath for 25 minutes. Complete seals if necessary. Makes great squares, cookies as well as pies.

GREEN TOMATO CRISP

GREEN TOMATO CRISP (uses flour)
4 c. chopped green tomatoes
1 c. sugar
2 tsp. cinnamon
1/4 c. flour
1 1/2 tbsp. vinegar
1/4 tsp. salt
1 c. flour
1/2 c. oats
1/2 c. brown sugar
1/2 c. butter, melted

Combine tomatoes, sugar, cinnamon, 1/4 cup flour, vinegar, and salt. Put into 8x8 inch greased baking dish. Top with 1 cup flour, oats, brown sugar and butter combined. Bake at 375 degrees for 35-40 minutes.

GREEN TOMATO CRISP (no flour)
4 c. peeled, sliced green tomatoes
1 1/2 tbsp. vinegar
1/4 c. water
1 c. sugar
2 tsp. cinnamon
1/4 tsp. salt

Combine and put mixture into a greased 8 x 8 inch baking dish. Put on the following topping: 1/2 c. sugar 1/2 c. rolled oats 1/2 c. soft butter. Bake at 375 degrees for 35-40 minutes until golden brown and tomatoes are tender. (This is very good, tastes a lot like apple crisp.)

GREEN TOMATO PIE

GREEN TOMATO PIE
1 (10-inch) shell
2 tsp. vinegar
1/4 c. brown sugar
1/4 tsp. nutmeg
3/4 c. green tomato puree
1 c. heavy cream, whipped
4 eggs
1/2 c. sugar
1/2 tsp. salt
2 1/4 c. hot milk
Vanilla

Beat eggs with vinegar, sugar, salt, nutmeg. Gradually beat in remaining ingredients until well blended. Pour into shell. Bake 5 minutes at 450 degrees, reduce to 350 degrees and bake 20 more minutes or until set. Chill. Serve with whipped cream flavored with vanilla.

PUREE: Core and chop 1 pound green tomatoes and cook until soft (about 2 hours) with a small amount of water and a spoonful of sugar. Puree in food milk, blender or processor.

GREEN TOMATO PIE (vinegar)
3 c. green tomatoes, cut up
1 1/2 c. sugar
2 tbsp. flour
1 tbsp. butter
1 tsp. cinnamon
4 tbsp. vinegar

Mix and spread over green tomatoes in pie shell. Bake 15 minutes at 450 degrees, then reduce heat to 350 degrees for 30-35 minutes.

GREEN TOMATO PIE (no vinegar)
3 c. sliced & peeled green tomatoes
1 1/3 c. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. lemon juice
1 tsp. cinnamon
3 tbsp. butter
Pastry for 1 (9") pie (including top crust)

Use blend of green and partially ripe.

Combine tomatoes, sugar, flour, salt and lemon juice. Mix in spice. Line pie pan with pastry, pour in filling, dot with butter and cover with top crust. Bake at 450 degrees 10 minutes then reduce to 350 degrees and cook until tomatoes are tender. Makes 1 (9") pie.

A delicious dessert, handed down through the Dunbar family.

SLICED GREEN TOMATO PIE (nutmeg and no vinegar )
4 c. peeled, thinly sliced green tomatoes
1 1/4 c. sugar
½ to 1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
4 to 5 tbsp. flour
2 tbsp. lemon juice

Blend together sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl. Toss with green tomatoes. Place in pastry lined 9 inch pie pan. Adjust top crust and flute edges; cut vents. Bake in hot 425 degree oven until tomatoes are soft and crust is lightly browned, about 50 to 60 minutes.

GREEN TOMATO CAKE

GREEN TOMATO MINCEMEAT CAKE (PECAN CAKE)
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 1/2 c. sugar
1/2 c. salad oil
3 unbeaten eggs
1 c. milk
1 tsp. vanilla
1/2 c. pecans
1 1/2 c. green tomato mincemeat (1 pt)

Mix all ingredients at once. Bake at 350 degrees for: 3 (9 inch) round pan; 30 to 35 minutes. 2 (9 x 9 x 2 inch); 40 to 45 minutes. 14 x 10; 45 to 50 minutes. 2 (9 x 5 x 3 inch); 50 to 60 minutes. 3 dozen cupcakes; 25 to 30 minutes.

GREEN TOMATO CHOCOLATE CAKE
Cream together:
2 eggs
1 1/2 c. melted butter
1 1/2 c. sugar
1 c. pureed green tomatoes

Mix:
2 tsp. baking powder
2 tsp. baking soda
1 c. cocoa
2 c. flour

Add:
1 c. beer

Bake 35 minutes at 350 degrees.

GREEN TOMATO CAKE
1/2 c. shortening
2 c. sugar
2 eggs
2 1/2 c. green tomatoes, chopped
1/2 c. raisins
1/2 c. nuts
2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. baking soda
1 1/2 tsp. baking powder

TOPPING:

1 c. brown sugar
1 c. water
1/2 stick butter
2 tbsp. flour
1/2 tsp. vanilla

Preheat oven to 350 degrees. Wash and chop tomatoes. Sprinkle with salt and let set 20 minutes. Cream sugar, shortening and eggs. Add green tomatoes and flour mixture. Cook topping until thick. Bake 45 minutes in 9 x 13 inch pan (greased and floured). When cool, prick cake with a fork and spread topping.

CHEESY GREEN TOMATO MUFFINS

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. honey
1 c. milk
2 c. chopped green tomatoes
1 c. grated Cheddar cheese
1 egg
1/4 c. melted butter or vegetable oil

450 degree oven. Sift flour, baking powder and salt together. Make a well in the center of the bowl. Beat the egg and combine it with remaining ingredients. Pour the wet ingredients in with the dry ingredients all at once. Stir just enough to moisten batter, about 15 strokes. The batter should look lumpy.
Grease 12 muffin cups or line with paper cup liners. Fill each cup 2/3 full of batter. Bake for 25 minutes or until well browned. Yield: 12. Time: 45 minutes.

GREEN TOMATO BREAD

GREEN TOMATO SPICE BREAD
5 c. unbleached, sifted flour
5 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. brown sugar, packed
4 tsp. cinnamon
1 tsp. powdered ginger
1 tsp. allspice
1/2 c. honey
1 c. vegetable oil
2 c. chopped green tomatoes
4 eggs
1 c. chopped walnuts
1 1/2 c. raisins
2 tbsp. grated orange peel

Preheat oven to 350 degrees. Sift together all dry ingredients. In separate bowl, mix remaining ingredients. Beat well. Grease (3) 9 x 5 inch loaf pans and divide batter into them. Bake 45 minutes or until toothpick comes out clean. Loaves may be stored frozen and thawed before serving.

GREEN TOMATO BREAD (TASTE LIKE ZUCCHINI)
Mix together:
2 c. white sugar
1 c. oil
3 eggs slightly beaten

Sift together and add to the above:
3 c. flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cloves
1 tsp. soda
3 tsp. cinnamon
1/2 tsp. nutmeg
Nuts & raisins (opt.)

Cut tomatoes and put in blender enough green tomatoes to measure 2 cups. Being sure to drain off the liquid before measuring. Add 2 cups green tomatoes and 1 teaspoon vanilla to the batter and mix well. Pour into 2 greased loaf pans and bake at 350 degrees for 1 hour or until bread test done. This will remind you of Zucchini bread. (The other recipe says bake at 325 for 1 hour and also that you can line the pans with waxed paper)

FRIED GREEN TOMATOES

FRIED ZUCCHINI - GREEN TOMATO
2 med. Zucchini or green tomatoes, sliced 1/2 inch thick
1 c. milk2 beaten eggs
2 tsp. pepper
1/2 c. Parmesan cheese (optional)
Olive oil
Heat oil in skillet. Mix milk and eggs together; beat well. Dip zucchini slice in milk-egg mixture and roll in bread crumbs mixed with pepper and Parmesan cheese. Fry until brown on both sides.

ORIGINAL SOUTHERNER'S FRIED GREEN TOMATOES
fresh green tomatoes
flour
salt
pepper
vegtable oil
Slice tomatoes about 1/4". Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.
Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.
Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.
I'd say serve immediately, but they're so good, most family members hover around the stove to eat them as they are ready.

FRIED GREEN TOMATOES
Green tomatoes, firm
Corn meal
1 egg, lightly beaten with sm. amount of milk
Thinly slice green tomatoes. Dip into egg, then into cornmeal.
Heat a small amount of oil in skillet. Fry tomato slices until lightly browned on both sides.

FRIED GREEN TOMATOES
2 slices green tomatoes
1/2 c. flour
1 c. cornmeal
Salt and pepper to taste
Cooking oil
Crushed red pepper
In a small bowl, mix flour, cornmeal, salt and lots of black pepper. Dredge tomato slices in mixture until well coated. Heat cooking oil in iron skillet until very hot. Sprinkle crushed red pepper in hot cooking oil and stir.
If you like hot food, leave the crushed red pepper in the cooking oil while the tomatoes are being fried. If you do not like hot spicy food, remove the crushed red pepper after you have stirred it a couple of times. Add green tomatoes and brown on both sides.

FRIED GREEN TOMATOES
4 to 5 lg. green tomatoes
2 tbsp. chopped chives
2 tbsp. chopped parsley
Salt & pepper
1/4 c. butter
2 tbsp. chopped green chilies
1 tsp. oregano
1 c. sour cream
Green tomatoes are best for this, but you could use ripe red tomatoes if you'd like. Wash and dry the tomatoes. Slice in medium thick slices and sprinkle with salt and pepper. Place in glass baking dish. Sprinkle with the chives, oregano, parsley and chilies. Allow to stand for an hour or so. Heat the butter in skillet and fry tomato slices on both sides until lightly browned. Remove to platter and stir in the sour cream. Heat through and pour over the tomatoes.

FRIED GREEN TOMATOES WITH SOUR CREAM AND DILL SAUCE
8 oz. sour cream
2 tbsp. chopped fresh dill or 2 tsp. dried dill
1 tbsp. minced green onion
2/3 c. all-purpose flour
1/3 c. cornmeal
1/4 tsp. pepper
1/4 tsp. salt
2 eggs, slightly beaten
Vegetable oil
Sauce: Combine sour cream, dill and green onion in a small bowl, stirring well. Cover and refrigerate for 2 hours.
Cut tomatoes into 1/4 inch slices and place in a large bowl. Fill bowl with ice water and let stand 30 minutes. Combine flour, cornmeal, salt and pepper. Drain tomatoes and pat dry with paper towels. Dip tomato slices into beaten eggs and dredge in flour mixture. Cook tomatoes in single layer in 1/2 inch oil over high heat until lightly browned, turning once. Drain on paper towels and serve immediately with Dill Sauce. Yields 6 servings.

CHEESE-FRIED GREEN TOMATOES
1/2 c. yellow cornmeal
1/2 c. grated Swiss cheese
1/2 tsp. salt
1/2 tsp. pepper
3 med. green tomatoes
1/2 c. flour
2 eggs, well beaten
3 tbsp. olive oil
Combine the cornmeal, cheese, salt and pepper in a shallow bowl. Place the flour on a sheet of waxed paper. Core and slice the tomatoes 1/4 inch thick. Dredge the slices first in the flour, then the beaten egg and finally the cornmeal mixture. Place the coated slices on a wire rack. Heat 3 tablespoons oil in a large heavy skillet until very hot. Add one layer of tomato slices to the skillet, without overcrowding. Fry on both sides until crisp and golden, about 2 minutes a side. Drain on paper towels; season to taste with additional salt and freshly ground pepper. Serve hot.

FRIED GREEN TOMATOES SMOTHERED IN CREAM
A sinfully rich side dish for meat or fish.
1/3 c. all purpose flour
2 tbsp. sugar
3 lbs. (6 lg.) green tomatoes, sliced 3/4" thick
3 tbsp. butter
1/2 tsp. salt or to taste
Pepper to taste
3/4 c. heavy cream or to taste
1 tbsp. minced basil or parsley
Mix flour and sugar on a piece of waxed paper; lightly coat tomato slices. Melt butter in large heavy skillet over medium heat. Add tomatoes in single layer. Cook about 4 minutes until bottoms are lightly browned. Turn tomatoes; sprinkle with salt and pepper; cook 4 minutes more or until barely tender. Remove to a heated serving dish. Add cream and basil to pan drippings in skillet. Cook, stirring up browned bits, just until heated through. Do not boil. Pour over tomatoes and serve at once. Makes 6 servings.

PARMESAN-FRIED GREEN TOMATOES
1/2 c. flour
2 eggs, beaten
1/3 c. yellow cornmeal
1/3 c. Parmesan cheese
1 1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
4 med. green tomatoes
Slice tomatoes about 1/8 inch thick. Combine cornmeal, cheese, and spices. Dredge tomato slices in flour, then egg, then cornmeal mixture, covering both sides completely. Place on baking sheet in single layer until ready to cook. Fry 2 minutes on each side in very hot oil.

CAJUN FRIED GREEN TOMATOES
1 1/2 lb. med. to lg. very green tomatoes (about 3)
1 1/4 tsp. black pepper1 tsp. salt
1/2-3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 c. all-purpose flour
1/2 tsp. baking powder
Vegetable oil for frying
Slice tomatoes 1/4 inch thick. Place slices on a flat surface in a single layer. Combine black pepper, salt, cayenne pepper and garlic powder thoroughly; sprinkle evenly on both sides of each tomato slice, pressing seasoning in with hands and using it all. Let tomato slices sit at least 15 minutes. Combine flour and baking powder.
In a large skillet, heat oil 1/2 inch deep over medium heat until hot. Just before frying, dredge each tomato slice thoroughly in the flour. Shake off excess and fry slices in a single layer in the hot oil until browned on both sides, about 5 minutes total. Drain on paper towels. Serve immediately.

FRIED POTATOES WITH GREEN TOMATOES

3 med. green tomatoes, sliced
1 lg. chopped onion
4 med. potatoes, peeled and sliced
2 tbsp. cooking oil
1 tbsp. flour
Water (if needed)
Salt and pepper to taste
Put oil in skillet and fry tomatoes, onions and potatoes on medium heat, covered, stirring frequently until potatoes are tender. Sprinkle flour over vegetables but don't stir in. Replace cover for another 5 minutes. Stir flour in and cook covered for another 10 to 15 minutes, stirring frequently. Salt and pepper as desired. A little water may be added if mixture gets too dry.
Note: For variation chopped cabbage and green pepper strips can be cooked with the other ingredients.

OVEN FRIED GREEN TOMATOES

1/2 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. water
3 med. size green tomatoes, cut in 1/4" slices
Vegetable cooking spray
Combine cornmeal, salt and pepper; set aside. Combine egg and water; beat well. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Lightly coat a 15"x10"x1" baking pan with cooking spray. Place tomatoes in a single layer in pan. Bake at 450 degrees for 30 to 40 minutes or until golden brown, turning once. Yield: 6 servings, about 64 calories per serving. NOTE: Yellow squash may be substituted for tomatoes.

STIR FRIED GREEN TOMATOES & PEPPERS

2 tbsp. oil
3/4 c. green pepper, cut into strips
3/4 c. red sweet peppers, cut into strips
1 c. sliced mushrooms or cubed potatoes
1 c. celery, cut into 1/2" slices
2 tbsp. chopped onion
1/2 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. salt
1/2 tsp. fresh hot pepper, chopped
4 hard green tomatoes, cut in med. wedges
1/4 tsp. sugar
1/2 tsp. wine vinegar
Heat oil in skillet or Wok; add everything except tomatoes. Stir-fry over medium heat until peppers are crisp-tender. Add tomato wedges and cook until partially cooked to retain crispness. Excellent to serve over cooked rice.

Baked Green Tomato

BAKED GREEN TOMATO AND ONION RING
2 lg. green tomatoes
1 lg. white onion partially cooked
1 tbsp. whipped butter
2 tbsp. Parmesan cheese
Cut tomatoes in half, cover with onion cut in 4 thick slices. Place in a shallow casserole and add the butter and cheese. Bake at 350 until tomato is soft and onion brown.

BAKED GREEN TOMATOES
8 med. green tomatoes
1 c. sm. bread crumbs, toasted
1 1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/3 c. grated Parmesan cheese
Cut tomatoes a little under 1/2 inch in thickness and arrange half of them in single layer in greased baking dish. Scatter on half of bread crumbs, salt and pepper. Dot with half the butter. Repeat, making a second layer. Sprinkle with cheese on top. Bake uncovered 45-50 minutes at 350 degrees until tender.

SCALLOPED POTATO AND GREEN TOMATO BAKE

8 med. potatoes, sliced thin
3 lg. green tomatoes
1 med. onion, diced
1 c. flour
1 lb. grated cheddar cheese
1/4 lb. bacon, browned and crumbled
Salt and pepper to taste
1/2 c. milk
Butter a large baking dish. Layer potatoes on bottom, then green tomatoes. Sprinkle on a little onion, flour, cheese, and bacon; salt and pepper. Keep layering until dish is full. End with a layer of cheese. Pour milk on top. Bake at 350 degrees for 1 hour.

GREEN TOMATO AU GRATIN

6 med. green tomatoes
Salt and pepper
3/4 c. grated Cheddar cheese
Ritz cracker crumbs
Butter
Core tomatoes, do not peel. Slice into 1/4 inch slices and sprinkle with salt and pepper. Place half of tomatoes in greased casserole. Cover with half of the cheese and repeat. Cover with crumbs, dot with butter. Cover and bake at 350 degrees for 45 minutes. Remove cover and bake 10 minutes.

Green Tomato Casserole (Hotdish)

GREEN TOMATO CASSEROLE
4 green tomatoes
Butter
Salt and pepper to taste
3/4 c. grated cheese
Halve 4 green tomatoes. With cut side on board, cut tomatoes into quarter inch chunks. (For a differnt "look" cut the tomatoes in slices) Butter 5-cup baking dish and place layer of tomato chunks on bottom. Sprinkle with salt, pepper, and 1/4 cup cheese. Repeat layers, ending with cheese. Dot with butter. Bake covered 1 hour at 400 degrees; brown cheese under broiler.

GREEN TOMATO CASSEROLE
1. Layer sliced green tomatoes and sliced onion in 2 1/2 quart casserole.
2. Between layers dot with 1 can condensed tomato soup, brown sugar, nutmeg, salt and pepper.
3. Bake in 350 oven until tender, about 1 hour.
4. If too juicy, thicken with cornstarch.
5. Top with buttered bread crumbs and Parmesan cheese. Brown.

JIM'S GREEN TOMATO CASSEROLE
5 lg. green tomatoes, sliced thin
2 lg. Spanish onions, sliced thin
1 c. bread crumbs
1 lb. Cheddar cheese, grated
Salt and pepper to taste
Layer tomatoes, onions, bread crumbs and grated cheese in 9x13 casserole dish which should be sprayed with Pam. Bake covered at 350 degrees for 45 minutes.

KAY'S GREEN TOMATO CASSEROLE
2 lbs. green tomatoes
1/2 tsp. sugar
Salt & pepper to taste
Slice tomatoes in 1/2" slices. Arrange overlapping in oiled, shallow baking dish. Sprinkle with sugar, salt and pepper. 3 tbsp. butter 1/2 tsp. oregano 1/4 tsp. basil 1/4 tsp. thyme
Lightly brown bread crumbs in butter and combine with oregano, basil and thyme. Sprinkle mixture over tomatoes. 3 tbsp. butter
Sprinkle cheese on top and dot with butter. Bake at 350 degrees for 45 minutes.

GREEN TOMATO CASSEROLE
4 tbsp. butter
8 lg. green tomatoes, cut in 1/2 inch slices
Curry - paprika (optional)
Sugar1 tsp. salt (optional)
3 lg. onions, peeled and sliced
1/4 c. chopped parsley
2 c. sour cream - thin with 1/3 c. milk
1/4 c. bread crumbs mixed with
1/4 c. Parmesan cheese
In a large skillet, melt butter and over moderate high heat cook tomato slices. In about 10 minutes, after they are limp and have been turned once, transfer to an oven proof serving dish and sprinkle with each of the seasoning. Make a layer of onion and sprinkle as above. Then sprinkle with parsley. Spread on sour cream. Sprinkle bread crumbs and cheese on top. Bake 20 minutes at 350 degrees.

CINDY'S GREEN TOMATO CASSEROLE
1 lb. ground meat
5 med. green tomatoes, sliced
1/2 c. chopped onion
2 c. cooked rice
2 c. beef bouillon or beef broth
3 tsp. Lawry seasoning salt
Onion salt to taste
Garlic salt to taste
1 c. flour
Add garlic salt and seasoning salt to meat Fry meat until brown. Drain. Add onions. Cook until tender. Roll tomatoes in flour. Fry in small amount of oil. Drain. Layer ground meat, rice and tomatoes. Add another layer. Sprinkle seasoning salt and onion salt over top. Pour beef broth over top. Bake at 350 degrees for 30-40 minutes.

CATFISH WITH GREEN TOMATO SALSA

1 lb. catfish or other lean white fish (cut into 4 serving pieces)
1/2 c. prepared chunky salsa
2 tomatillos or green tomatoes (chopped)
1 tbsp. cilantro (chopped) or Chinese parsley plus sprigs for garnish
2 tsp. lime juice
1/4 tsp. ground coriander
4 lg. flour or corn tortillas (optional)
Pat fish dry with paper towels. Arrange in an 8 inch square glass baking dish so that pieces are toward the sides of the dish. Combine salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture over fish. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 3 to 4 minutes, or just until fish flakes when tested with a fork. Serves 4.

GREEN TOMATO PARMIGIANI

Slice green tomatoes and dip in beaten egg, then in crumbs. Brown slices in oil, then drain on paper. Arrange in casserole baking dish. Put tomato sauce on top. Spread Muenster cheese, then Parmesan cheese. Repeat layers and top with crumbs, oregano and Parmesan cheese. Bake at 350 degrees for 30 minutes.

GREEN TOMATO RIGATONI

1 green tomato
1/2 eggplant, peeled if desired
1 sm. zucchini or 1/2 lg. one
2 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, in rings
2 very ripe lg. tomatoes
1 sm. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
Salt & pepper to taste
1 sm. can ripe olives, chopped
Put water on to boil rigatoni. While water is heating, cut up green tomato, zucchini and eggplant into small chunks. Set aside.
In medium non-stick skillet, lightly saute garlic in 2 tablespoons olive oil over medium heat. Remove garlic if desired.
Add onion, green tomato, zucchini and eggplant chunks to oil; continue to cook, stirring frequently, until vegetables begin to soften.
Remove core from 2 ripe tomatoes, and using hands, squeeze tomatoes into skillet. Tomato skin should slip off; discard. Add tomato sauce. Continue cooking over medium heat until vegetables are crisp-tender, about 6 minutes.
Meanwhile, cook rigatoni until al dente. Remove and strain. Add spices to vegetables in skillet, adjust for flavor and cover, turning heat to low. Pour over cooked rigatoni, adding olives if desired. Makes 4 servings.

Green Tomato Sauces (for pasta etc) and Catsup

GREEN TOMATO CATSUP
2 lb. chopped green tomatoes
1 onion, chopped
1/2 c. sugar
2 tsp. pepper
1/2 c. hot vinegar
1 tsp. cloves
1 tsp. salt
2 tbsp. mustard seed
Mix vegetables. Let stand 1 hour. Squeeze. Put liquid, add sugar, spices and vinegar. Cook 10 minutes. Pour into jars and seal.

GREEN TOMATO SAUCE
8 green tomatoes
1/4 c. flour
2 tsp. salt
Dash pepper
1/2 c. cream
1 tbsp. sugar
1/4 c. butter
1/2 tsp. Worcestershire sauce
Chop tomatoes and toss with flour. Melt butter in skillet. Cook until tomatoes are soft. Season and cook 5 more minutes, covered. Uncover, pour in cream or half and half and stir and heat through. Serve over hot biscuits or toast squares.

GREEN TOMATO SAUCE FOR PASTA
2 1/2 lbs. green tomato, chopped coarse
1 lg. onion, chopped
1/4 c. olive oil
2-3 cloves garlic, minced
1 bay leaf
1 tsp. sugar
1 tsp. salt
1 c. sour cream
In a food processor puree the tomatoes in batches. Cook onion in the olive oil for about 5 minutes. Add the garlic and cook a little longer. Add the tomato puree, bay leaf, sugar, salt and pepper to taste.
Bring the mixture to a boil and simmer it, stirring occasionally, for 30 minutes. Discard bay leaf and stir in the sour cream. Makes about 6 cups.

HOT GREEN TOMATO KRAUT

2 lg. heads cabbage
6 med.-lg. green tomatoes
2-4 hot peppers (like jalapeno)
Grate cabbage or chop like for slaw. Chop green tomatoes coarsely; chop peppers very fine. Mix all together. Pack in jars. To each quart jar add one (1) teaspoon canning salt. If using pints, add 1/2 teaspoon canning salt. Pour boiling water over the kraut mixture. Seal lids. The kraut will take about 2-3 weeks to cure. You will notice bubbling in the jars.....when the bubbling stops, the kraut is cured. Wash off jars with cold water and re-tighten the seals.

GREEN TOMATO SALSA

4 c. chopped green tomatoes
2 c. chopped and seeded sweet peppers (banana, red bell)
1 c. chopped and seeded jalapenos, approximately 1/2 pound = 1 cup chopped
1 c. chopped onion
2 tsp. salt
1 1/2 c. cider vinegar
3 cloves crushed garlic
Chop all ingredients and place in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes.
Makes about 5 pints.
(made in 2006, it is good - not too hot, so next time add more jalapenos)

Green Tomato Relish

GREEN TOMATO RELISH
2 qt. ground green tomatoes
5 green peppers
8 med. onions
1/2 qt. vinegar
1 sm. size French's mustard
1 1/2 lb. sugar
2 tbsp. flour
Grind green tomatoes, green peppers and onions. Add 1/4 cup salt. Let stand overnight and drain. Add mixture of vinegar, mustard, sugar and flour. Simmer about 1 hour. Seal in HOT jars and HOT lids.

MY SISTER'S GREEN TOMATO RELISH
12 lg. green tomatoes
5 red peppers
5 green peppers
8 c. sugar
1 c. flour
2 tbsp. salt
1 lg. jar French's mustard
4 c. vinegar
2 tbsp. celery seed
Grind vegetables and drain for one hour. In large pot bring vinegar to boil with celery seed. Add vegetables and paste to vinegar and stir for about 10 minutes until thick. Place in clean jars and process in water bath canner or refrigerate. Makes approximately 9 pints.

GREEN TOMATO BARBECUE RELISH
2 c. ground green tomatoes (4 to 5)
2 c. ground peeled cucumbers (2 med.)
2 c. ground onions (4 med.)
3 tart apples, peeled and ground (med.)
2 sm. sweet red peppers, seeded and ground
1 green pepper, seeded and ground
1 qt. water
1/4 tsp. turmeric
1 1/2 tbsp. salt
6 tbsp. flour
1 tbsp. mustard seed
2 c. sugar
2 c. cider vinegar
1 tbsp. dry mustard
Mix together in a large kettle the prepared green tomatoes, cucumbers, onions, apples, peppers, water and salt. Let stand for 24 hours, drain. Add sugar, 1 1/2 cups of the vinegar and mustard seed. Bring to a boil. Make a paste of flour, dry mustard and turmeric with the remaining 1/2 cup of vinegar. Stir into boiling mixture, stirring occasionally. Simmer for 1 1/2 hours. Pour into hot sterilized jars and seal immediately. Process in hot water bath 5 minutes. Makes 4 pints.

GRANDMA ETHA'S SWEET GREEN TOMATO RELISH
4 c. green tomatoes, ground
1 sweet red pepper
1 green pepper
2 onions
2 or 3 lg. tart apples
2 1/2 c. vinegar
2 1/2 c. sugar
3 tsp. salt
2 tsp. whole mustard seed
2 tsp. celery seed
Grind peppers, onions and apples. Add ground green tomatoes. Squeeze excess juice out. Mix vinegar, sugar and seasonings together with ground vegetables. Boil hard 15 minutes. Put in sterilized jars and seal.

JOYCE'S GREEN TOMATO RELISH
2 gals. green tomatoes
1 head cabbage
5 red bell pepper
2 pods hot peppers
8 lg. apples
6 lg. onions
Grind all of the above ingredients; drain or squeeze out all juice. Empty ingredients into cooker. Add: 5 lbs. sugar.

PICCALILLI OR GREEN TOMATO RELISH
4 qts. peeled, cored, and chopped green tomatoes
2 qts. chopped cabbage (about 1 lg. head)
1 c. chopped red peppers
1 c. chopped green peppers
1 c. chopped green onions
1/2 c. pickling salt
1 1/2 c. packed brown sugar
2 tbsp. mustard seed
1 tbsp. celery seed
4 1/2 c. apple cider vinegar
Sprinkle salt over vegetables and mix thoroughly. Let stand 3 to 4 hours; drain thoroughly. Press to remove liquid. Mix sugar, spices, and vinegar. Simmer 15 minutes. Add vegetables and heat to boiling. Pack boiling hot into hot pint jars, leaving 1/4 inch head space. Adjust caps; process in boiling water bath. Makes about 7 pints.

GREEN TOMATO HOTDOG RELISH
4 qts. green tomatoes
1 med. cabbage
4 green peppers
10 med. onions
2 red hot peppers
6 c. vinegar
2 lb. brown sugar
2 tbsp. turmeric
1/2 oz. celery seed
4 tbsp. mustard seed
3/4 c. salt
Chop vegetables and mix with salt. Let stand 1 hour, then drain thoroughly and put in kettle with remaining ingredients. Boil for 1 hour. Then put in sterilized jars and seal.

GREEN TOMATO RELISH
1 gal. green tomatoes, chopped
12 bell peppers, chopped
2 hot peppers (optional), chopped
12 onions, chopped
1 head cabbage, chopped
Mix ingredients together. Add 1/2 cup salt, let stand 1 hour. Drain and squeeze out all of juice.
2 1/2 pts. vinegar5 c. sugar1 tsp. cinnamon1 tsp. dry mustard2 tsp. mustard seed2 tsp. celery seed1 tsp. allspice
Bring everything to a boil; add vegetable mixture and bring to a second boil. Place in jars. Keep mixture hot while canning. Let jars stand until lids seal. Makes about 12 pints.

GREEN TOMATO RELISH
1 scant peck green tomatoes
20 onions
1 med. head cabbage
8 green peppers
8 red peppers
1/2 c. salt plain
1 1/2 qt. vinegar
3 c. water
9 c. sugar (1/2 white & 1/2 brown)
2 1/4 tsp. turmeric
Put following in cloth bag:
1 1/2 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 oz. whole allspice
Put vegetables through a coarse chopper. Add 1/2 cup salt. Let stand overnight and drain. Add vinegar, water, sugar and spices. Bring to a boil, simmer for 10-15 minutes. Pour into jars and seal. Yield: 14 pints.

GREEN TOMATO RELISH
8 c. chopped green tomatoes
1 1/2 c. chopped onions
1/2 c. chopped sweet red pepper
1/2 c. chopped green pepper
1 c. light corn syrup
1 1/2 c. cider vinegar
1 tbsp. white mustard seed
1/2 c. sugar1 tbsp. salt
1/2 tsp. white pepper
In a large sauce pot stir together the tomatoes, onions, red and green peppers, sugar, syrup, vinegar, salt, mustard seed and white pepper. Bring to a boil, reduce heat and boil gently until vegetables are tender crisp (about 45 minutes).
Ladle into clean 1/2 or 1 pint jars. Cover with 2 piece lids, seal and process in boiling water bath for 10 minutes. Cool and store in a cool dry place.

KENTUCKY GREEN TOMATO RELISH
6 lbs. green tomatoes
3 pts. sm. onions
3 green peppers
1 1/2 qts. white vinegar
3 1/2 c. sugar
1/4 tsp. salt
1 tsp. each allspice & cinnamon
3 tsp. celery seed
2 tbsp. mustard seed
Grind all vegetables on "course grind" in grinder. Drain; boil vegetables in 1 quart vinegar, about 30 minutes. Drain again. Return vegetables to kettle, add pint of vinegar. Add sugar and spices. Bring to a boil and simmer 3 minutes. Fill sterile jars and seal.

GREEN TOMATO-PEPPER RELISH
1 gallon green tomatoes
2 med. onions, peeled
4 green peppers, discard seeds
2 red peppers, discard seeds
1/2 c. salt
1 tsp. mixed pickling spices
3 c. vinegar
1 c. water
2 c. sugar
Wash vegetables; chop fine, or put through food grinder. Mix vegetables well, put into stainless steel, ceramic, or glass bowl or pan. Add salt and let stand overnight. Drain liquid, discard.
Tie spices in a clean, white cloth and put with vegetables; combine all other ingredients and simmer for 30 minutes. (If there is too much liquid, simmer longer to boil down the liquid.) Adjust for seasonings. Ladle boiling hot mixture into hot, sterilized jars; adjust lids at once. Process in boiling water 5 minutes. Makes 12 pints.

TANGY GREEN TOMATO RELISH
6 lbs. green tomatoes
2 red peppers (sweet)
4 green peppers
2 lbs. onions
Grind together and let stand 2 hours in 1/2 cup salt. Pour off accumulated liquid.
Cook with the following for 45 minutes.
3 tbsp. mustard seed
2 tbsp. celery seed
1/2 tsp. turmeric
1 qt. vinegar
Put in 5 sterile quart jars (canning)

Green Tomato Pickles

Hot Green Tomato Pickles
Brine: combine and boil for 5 minutes
2 Qts water
1 Qt Vinegar
1 c. Canning Salt
2 T Oil
Branch of Dill
Garlic Bud
Slice Onion
(in another recipe they add a little crushed red pepper instead of so many jalapenos)
Small green tomatoes cut in bit size chunks,
carrot sticks,
celery sticks,
jalapenos sliced in half.

Heat jars in hot water, pack with veggies as follows:
Wedge Onion on bottom of jar, top with sprig of dill, handful of tomatoes, 2 cloves garlic, stand carrots and celery around sides, add 2 halves jalapenos (mild) 4 halves (hot), add more tomatoes. Top with onion wedge and dill branch.

Fill with hot brine, seal with lid. Wait to pop for correct seal

Done in 3-4 weeks. You can put this in a blender and make a salsa or just use it as some kind of pickle side too.

(made this in 2006 – the brine makes about 8 pints, so make extra if you are planning on bushels of tomatoes) this brine also works to make some of the following pickle recipes, so you could always make extra and use for all)

CHERRY GREEN TOMATO PICKLES also called Green Tomato Dill Pickles – Kosher Style
Cherry green tomatoes
Garlic
Celery
Onion
Dill
Green pepper
Put small green tomatoes in jar. To each pint add 1 clove garlic, 1 stalk celery, 1 small onion, 1 head of dill, some green pepper.

Boil together:
2 quarts water,
1 quart vinegar,
3/4 cup salt (scant). – for kosher style use 1 cup salt
Boil 5 minutes with cover on.
Pour into jars and put in hot bath. Just bring to a boil and turn off heat and let jars stand in the hot bath until cold. For Kosher style - Process in boiling water bath 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.

Kosher Style - (made in 2006 – haven’t tasted it to know if it is good or not)
Cheery - (made in 2006 – added a little jalapeno instead of a green pepper – haven’t tried them yet to see if good or not)

GREEN TOMATO PICKLE
1/4 pkg. (1 3/4 lb.) green tomatoes
4 onions
1/4 c. salt
4 peppers, chopped
1 qt. vinegar
1/2 tsp. celery seed
1/2 tsp. mustard seed
1 tbsp. whole allspice
1 tbsp. whole cloves
1 lb. sugar
Firm, small to medium green tomatoes (entirely green, not partially ripe) and firm, white onions. Wash well. Slice tomatoes and onions, sprinkle with salt and let stand overnight. Rinse well in cold water; add peppers. To the vinegar, add spices (tied in a bag) and sugar. Mix with vegetables and cook for about 2 hours. Remove spice bag. Seal pickle in clean, hot sterilized jars.
Makes five 1 pint jars.

GREEN TOMATO PICKLES
1 peck green tomatoes
1 doz. onions
2 1/2 c. sugar
1 pt. vinegar
1/3 box pickling spice
Salt
Peel green tomatoes; slice. Layer and salt, layer and salt until all are covered with salt. Let sit overnight. Wash tomatoes through several waters, lightly squeeze excess water. Mix sugar and vinegar. Tie pickling spice in small bag. Place in pot with tomatoes, onions and vinegar mixture. Bring to a boil. As soon as tomatoes start turning, put in hot jars and seal.

DILL GREEN TOMATOES
6 (1 pt.) sterilized canning jars
1 gallon water
1 gallon white vinegar
1/2 lb. white salt
Sm. firm whole green tomatoes
18-24 sm. garlic cloves, divided
18-24 1 1/2 inch green or red hot peppers, divided
6 sprigs fresh dill
3/4 tsp. black pepper, divided
6-18 drops Tabasco
Boil water, vinegar, and salt. While boiling, fill jars with green tomatoes. Into each jar, put 3 to 4 garlic cloves, 3 to 4 green or red peppers, 1 sprig dill, 1/8 teaspoon pepper, and 1 to 3 drops Tabasco. Fill jars with water mixture. Seal jars. Store, upside down, for 6 to 8 weeks. 6 pints.

GREEN TOMATO PICKLES
1 gallon chopped green tomatoes
1/2 gallon chopped onion
5 c. sugar
3 c. white vinegar,
4 or 5%, (no apple cider)
1/2 c. chopped hot peppers
1/4 c. salt
1 tsp. black pepper
Mix all; let come to a boil. Cut off fire and jar while hot and seal. Makes about 7 pints. Put jars where you can put cloth over them so they will seal better.

GREEN TOMATOES
2 garlics
2 heads dill
Chili pepper
Grape leaf
Quarter green tomatoes. Put into quart jar with tomatoes.
Dissolve:
1 cup salt and
1/4 teaspoon alum in
1 quart vinegar and
3 quarts water.
Pour over tomatoes. Seal and let set for 2 to 4 weeks.

Green Tomato Jelly, jam, butter, perserves, marmalade

TOMATO JELLY
4 or 5 c. tomatoes, peeled & chopped
4 or 5 c. sugar1 lg. Jell-O, any flavor (esp. raspberry)
Squash or Grind tomatoes. Cook for 5-10 minutes. Add sugar and cook for 15 minutes. Remove from heat. Slowly add Jell-O, stir to dissolve.
Put in jars and tighten lids. Turn jars upside down to seal. Or you may use wax on top to seal the jelly. If using wax to seal, do not turn jars upside down.
(Made this in 2006 – good, takes a bit to set up, some jars didn’t set up)

GREEN TOMATO JAM
6 c. green tomatoes (grind)
1 lg. raspberry or strawberry Jello1 pkg.
Sure-jell
4 c. sugar
Boil ground green tomatoes 10 minutes, then add Sure-jell, boil to boiling point. Add sugar and boil to boiling point. Lastly add Jello, boil to boiling point real well, then pour in jars and seal tight.

GREEN TOMATO PRESERVES
4 qt. sliced cooked green tomatoes
7 c. white sugar
2 oranges, diced
2 lemons, diced
Cook very slowly until thick. Pour into jars and seal immediately. Stir often while cooking as it burns easily.

GREEN TOMATO BUTTER
8 lbs. green tomatoes, chopped very fine
1 lemon, chopped very fine
1 orange, chopped very fine
5 lbs. sugar
1 c. vinegar (scant)
Chop or grind the tomatoes, lemon, and orange. (Squeeze out some of the tomato juice before it is ground.) Be careful to remove all the seeds from the lemon and orange. Boil together the tomatoes, lemon, and orange for 1 hour; then add 5 pounds sugar and vinegar; cook until it becomes a clear smooth mass. Put in jelly glasses and seal the tops.

GREEN TOMATO MARMALADE
2 qts. sliced, sm. green tomatoes
1/2 tsp. salt
4 lemons, peeled (leave the rind)
4 c. sugar
Combine tomatoes and salt in a stainless steel kettle; chop lemon rind fine and add. Cover with water and boil 10 minutes. Drain well. Slice the peeled lemons very thin, discarding seeds but reserving all juice. Add lemon slices and juice and the sugar to the tomato mixture. Stir over moderate heat until sugar melts. Bring to boiling, reduce heat, and simmer until thick - about 45 minutes. Stir frequently. Pack in hot jars and process 5 minutes in a boiling water bath. Cool upright. This classic from long ago is especially good served with meat. Makes 2 pints.

APPLE OR GREEN TOMATO CHUTNEY
1 seeded chopped lemon
1 skinned chopped clove garlic
5 c. firm, peeled green apples or green tomatoes, chopped
2 1/4 c. brown sugar
1 1/2 c. seeded raisins
3 oz. chopped crystallized ginger, or 3/4 c. fresh ginger root
1 1/2 tsp. cayenne
2 c. cider vinegar
2 chopped red peppers, seeds and membranes removed (optional)
Simmer all the ingredients until the fruit is tender. Put the chutney in sterile jars and seal. May add 1 cup chopped onions and 1 cup chopped nuts if desired. Makes about 1 1/2 quarts.

GREEN TOMATO PRESERVES
6 lb. green tomatoes
6 med. onions, peeled
4 sweet green peppers
1 1/2 c. sugar
2 1/2 tbsp. salt
2 1/2 c. cider vinegar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 sticks cinnamon, broken
Core and chop tomatoes, onions, green peppers. Place in pan, add sugar, salt, vinegar. Tie the spices in bag for easy removal. Add to tomato mix. Bring to boil and reduce heat. Simmer 3 hours or until thick. Discard spices. Pour into hot sterilized jars. Seal.