Sunday, July 01, 2007

Fried Green Tomatoes, After the Ripe Ones

Here are my Romas. The first time I have grown them and I too, as another blogger noted, wish I had planted more. I have about 8 varities, some are heilooms but this Roma is the one almost ready to go.
In California I have been known to harvest my tomatoes until late November. It just depends when the real cold hits and it is usually later. But, the fall back are fried green tomatoes.
Try these 2 recipes, you will be well rewarded with flavor!!!
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4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or Panko Bread crumbs
Olive Oil
PREPARATION:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry oil until browned, turning gently (about 3 minutes each side).
Keep warm in a low 200° to 250° oven if frying in batches
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or
Green tomato relish recipe with cabbage and onions, along with bell peppers and green tomatoes.
INGREDIENTS:
1 quart ground onions
1 quart ground cabbage, about 1 large head
1 quart ground green tomatoes
18 bell peppers, a combination of green, red, and other colors, ground*
1/2 cup salt
6 cups sugar
4 cups vinegar
2 cups water
2 tablespoons celery seed
1 1/2 teaspoons turmeric
PREPARATION:
Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and tumeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars.Seal and process in a boiling water canner for 5 minutes.

(1,001 to 6,000 feet, process 10 minutes) *Red bell peppers can be expensive, but they are sweeter and add color to the relish. Makes 8 to 10 pints.
  • I am a Cuisinart Food Processor fan and it will make quick work of a small job or large.
Chopping the vegatables for the relish is a breeze.
Enjoy!!!

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