RECIPE FOR PICKLED GREEN TOMATOES RECIPES

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PICKLED GREEN TOMATOES RECIPE | MICHAEL SYMON | FOOD NETWORK



Pickled Green Tomatoes Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Categories     condiment

Total Time 13 hours 18 minutes

Prep Time 45 minutes

Cook Time 23 minutes

Yield 4 quarts

Number Of Ingredients 13

6 Fresno chile peppers, halved lengthwise
4 bay leaves
1/4 cup coriander seeds
1/4 cup cumin seeds
2 cinnamon sticks
2 teaspoons whole cloves
2 teaspoons ground mace
4 tablespoons black peppercorns
10 cloves garlic
8 cups cider vinegar
1/2 cup honey
4 tablespoons kosher salt
4 pounds green tomatoes

Steps:

  • Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water.
  • Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon
  • Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
  • Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.
  • Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes
  • Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool
  • Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES RECIPE - NYT COOKING



Amazingly Sweet Slow-Roasted Tomatoes Recipe - NYT Cooking image

These don’t look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it’s on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.

Provided by Martha Rose Shulman

Total Time 3 hours

Yield Serves 4 as a snack, side dish or sauce.

Number Of Ingredients 4

1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you’ll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

Nutrition Facts : @context http//schema.org, Calories 56, UnsaturatedFatContent 3 grams, CarbohydrateContent 6 grams, FatContent 4 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 275 milligrams, SugarContent 4 grams

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AMAZINGLY SWEET SLOW-ROASTED TOMATOES RECIPE - NYT COOKING
These don’t look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it’s on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.


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