The gardening season is over and you’ve rescued all of the green tomatoes from your garden before the last frost. Now you’re stuck with bushels of green tomatoes and wondering what to do with all of them. Here are some easy tasty recipes our family has come up with to get you started on using them up.
Green Tomato Cake
2 1/4 cups sugar (we like brown sugar for its rich flavor)
1 cup olive oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
2 1/2 cups diced green tomatoes
Cream cheese frosting goes well with this cake
Directions: Heat oven to 350°. In medium sized mixing bowl combine sugar, olive oil, eggs, vanilla and mix until creamy. Sift together flour, salt, baking powder, cinnamon and nutmeg and gently fold into the creamed mixture. Blend well. Gently fold in nuts and tomatoes. Save a few nuts for the top of your cake.
Pour into a greased 9X13 pan and top with your reserved nuts. Bake 60 minutes or until a wooden skewer comes out clean. Yield 12 servings. If desired use cream cheese frosting or top with Raspberry Green Tomato Jam (recipe below)
Green Tomato Fritters
2 cups peeled and chopped green tomatoes
2 cups fresh corn
2 eggs well beaten
1 cup flour
Combine ingredients and mix well, add salt, pepper (we like chili powder) and sugar to taste. You should have a well formed dough that isn’t too sticky or too firm. Adjust flour and milk accordingly.
Drop by spoonful into hot oil and cook until browned and dough is done. Drain on paper toweling and serve warm. This is a great accompaniment to Mexican food, green tomato salsa (below) or Raspberry green tomato jam (also below)
Green Tomato Salsa (goes great with Green Tomato Fritters)
Combine in blender:
4 to 5 medium green tomatoes cored, 2 to 3 jalapeño peppers, 1 medium onion, 2 cloves of garlic (peeled), 4 tablespoons of cilantro (less if using dried), salt and pepper to taste. Blend well to desired consistency Add lemon or lime juice as desired.
Raspberry Green Tomato Jam
My family loves this jam and its a hit every year. We’ve even served it to guest who have no clue its made from tomatoes.
Combine 3 cups finely chopped tomatoes (food processors or blenders make short work of this) and 1 and ½ to 2 cups of sugar in saucepan. Add in 1 pkg gelatin any flavor (we prefer Raspberry but even lime is a great choice) Boil for 20 minutes or until all of gelatin is dissolved. Allow to cool for another 15 to 20 minutes and pour into sterilized jars. Seal and store in cold place (we keep ours in the freezer and thaw as desired).
Green Tomato Bread
½ cup olive oil
8 oz sour cream (or for a lower fat version you can use nonfat yogurt)
3 medium to large eggs
1 cup brown sugar
1 cup white sugar (may use all brown if desired)
2 cups green tomatoes (blend to puree in blender or food processor)
3 cups flour
½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
Heat oven to 350° . Prepare two loaf pans. Combine oil, Sour Cream (or yogurt), eggs, sugar, brown sugar and green tomatoes in a large bowl and mix well. Combine flour, baking powder, baking soda, and cinnamon, nutmeg and cloves. Add to creamed mixture along with the flour. Stir together just until combined. Divide batter evenly between pans and bake just until a wooden skewer comes clean from the center of the bread, approximately 45 to 55 minutes. Let cool in pans, then remove. wrap and store in the refrigerator. May be frozen for up to 6 months. Delicious served warm with fresh butter and Raspberry Green Tomato Jam (recipe above).
Green tomato mincemeat
1 lb of green tomatoes (chopped up including peels but do core)
1 lb of figs
1 lb of golden raisins
1 cup of apple cider vinegar
1 lemon (chopped up including peels)
1 orange (chopped up including peels)
1 Tablespoon cinnamon
1 teaspoon cloves
1 cup black strap molasses
1 to 1/2 cup brown sugar (dark brown is best)
Combine all ingredients in a large stock pot or soup pot and gently bring to a rolling boil. Allow to cook until all ingredients are soft and well blended.
Sterilize quart sized jars as well as lids and rings.
Pour mixture into sterilized jars leaving half inch head space. Clean off top of jar and add lid and ring.
Process in boiling water bath canner for 45 minutes.
Mixture will thicken as it cools.
Use as regular mincemeat in pies, cakes, cookies, sweet breads etc.