GREEN TOMATO SEASON RECIPES
GREEN TOMATO CHUTNEY RECIPE - BBC FOOD
Use up green tomatoes from your garden with this tasty chutney recipe - it’s delicious on a cheese sandwich.
Provided by James Martin
Prep Time 30 minutes
Cook Time 2 hours
Yield Makes about 600g/1lb 5oz
Number Of Ingredients 8
Steps:
- Heat the sugar in a frying pan until the sugar melts and caramelises.
- Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
- Spoon the chutney into sterilised jars.
GREEN TOMATO BLT RECIPE: HOW TO MAKE IT - TASTE OF HOME
I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. —Hillian Holmgren, Del Rio, Texas
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.
Nutrition Facts : Calories 623 calories, FatContent 37g fat (7g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 1329mg sodium, CarbohydrateContent 52g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 18g protein.
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GREEN TOMATO CHOWCHOW RECIPE: HOW TO MAKE IT
My grandmom’s long-cherished chowchow has Pennsylvania Dutch roots. The pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. —Sharon Tipton, Casselberry, Florida
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Side Dishes
Cuisine Europe, German
Calories 80 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Side Dishes
Cuisine Europe, German
Calories 80 calories per serving
- Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.
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STUFFED GREEN PEPPERS WITH TOMATO SAUCE - FOOD NETWORK
From foodnetwork.com
Total Time 3 hours 8 minutes
Category side-dish
Cuisine european
Total Time 3 hours 8 minutes
Category side-dish
Cuisine european
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
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TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 9 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 9 calories per serving
- Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
- Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
- Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
- Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
- Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.
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CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Making your own tasty tomato soup is so easy! This one's a simple classic.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 122 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 122 calories per serving
- Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
- Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
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