Green Tomatos

By Donna Evaro
Great Falls Tribune
September 30, 2009

The growing season is coming to an abrupt ending, and in this neck of the woods, gardeners likely have more than their fair share of green tomatoes.

While green tomatoe pie and fried green tomatoes are a sure-fire way to handle most unripe surplus, other recipes will not only surprise but also delight those celebrating the bounty of their harvests.

Inspired by a mishap while making jam, a severe disdain for peeling and coring apples and a need for something savory without using a deep frying process, the following recipes are sure to be a hit with your family or with guests.

In fact, you may never wait to pick a ripe tomato again.

GREEN TOMATO DESSERT TOPPING

5 pounds green tomatoes cut in thin wedges
5 pounds sugar
3 sliced lemons

Create thin layers of tomatoes and sugar in a large stainless pot. Refrigerate overnight. Bring the mixture to a boil, reduce the heat and simmer for one hour. Add sliced lemons and simmer for another hour. Cool and use immediately or process according to USDA guidelines.

Makes nine half-pint jars.

Good on ice cream, waffles, etc.

GREEN TOMATO SOUP

5-7 green tomatoes cut into wedges
4 cups chicken stock (or broth)
1 medium onion (sliced)
3 cloves garlic, peeled
1 jalapeno pepper, diced
2 Anaheim peppers, diced
1 holy mole pepper (or other mild pepper), diced
1 tsp. salt
1 tsp. hot sauce (such as Tabasco)
1/4 pound bacon
Green onions
Cilantro for garnish

Cook bacon in bottom of pan to be used for cooking soup. Remove bacon, but leave grease. Add onion and salt and saute for about four minutes. Add garlic and peppers and saute for three or four more minutes. Add stock and tomatoes. Bring to a boil, reduce heat and simmer for about an hour. Ladle into bowls, top with crumbled bacon and cilantro, and add a whole green onion to each bowl as a decorative, edible element.

Even with the unusual recipes above, leaving out the deep-fried classic fried green tomatoes would be a travesty. Two twists on the classic recipe add diversity to an already-cherished de-healthifying favorite.

Fried green zingy tomatoes

3 or 4 thickly sliced large green tomatoes
1 cup yellow cornmeal
1/4 cup flour
1 tsp cayenne pepper
1 tsp. garlic powder
1 tsp. salt
2 eggs, lightly beaten
Vegetable oil for frying

Heat oil over medium-high heat. Combine dry ingredients. Dip one slice of tomato in egg, then cornmeal mixture. Repeat once. Add to hot oil. Fry about 2-3 minutes on each side, or until golden-brown and crispy.

Beer-battered green cherry tomatoes

1 pound of green cherry tomatoes
1 cup flour
1/4 cup cornstarch
1 egg
3/4 can of your favorite beer
1 tsp salt
Oil for frying

Heat oil over medium heat. Combine dry ingredients, egg and beer and mix well with a fork. Drop tomatoes in batter to coat. Don't worry if the batter seems to slide off the tomatoes. Drop tomatoes in hot oil and fry for 3 minutes each or until they are a light golden-brown. Do not overcook or use higher heat settings or the tomatoes will explode.