I don’t know about you, but as I pulled the last of my tommato plants, I was left with lots of green tomatoes on the vine. What do you do with these? Of course the “go to” southern answer is fry them….but we can do better than that… 3 recipes to try with final green tomatoes of the season.
1) Apple Green Tomato Pie—Got this idea from a friend. Tangy, tart, sweet and delicious.
2 c. green tomatoes, skinned, quartered and thinly sliced
3 c. apples, thinly sliced
2/3 c. brown sugar, firmly packed
1/3 c. granulated sugar
2 to 3 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
Makes 1 (9 inch) pie. To peel green tomatoes; place in boiling water. Let stand 3 minutes. Skins will slip off easily. Combine tomatoes, apples, sugars, flour, cinnamon and place in pastry lined 9-inch pie plate. Dot with butter. Adjust top crust and flute edges. Cut steam vents. Bake in 425 degree oven for 50 to 60 minutes.
Recipe courtesy of Cooks.com– http://www.cooks.com/rec/view/0,1737,153184-247194,00.html
2) Salsa Verde–you can replace tomatillos with free tomatoes.
- 1 pound green tomatoes–4-5 medium to small green tomatoes
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 serrano chile peppers, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
- Place green tomatoes, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the green tomatoes are soft, 10 to 15 minutes.
- Using a blender, carefully puree the green tomatoes and water in batches until smooth.
- skinless, boneless chicken breast halves – pounded thin
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound chopped green tomatoes
- 2 jalapeno peppers, seeded and minced
- 4 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sour cream (optional)
- salt to taste
- ground black pepper to taste
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the green tomatoes, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.