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.