Because of the odd spring, we have a late crop of tomatoes that will never ripen. Any stew/soup/chili recipes would be appreciated.
You could fry a few.
Breaded and fried is the only way I’ve ever eaten them. I can’t make enough. Can I have some of yours?
Green tomatoes work okay in salsa, especially if you roast them first.
They make great dill pickles, too.
Yeah, relish or chow-chow. That’s a good way to use them up in a way that they can be enjoyed for months to come.
Pickled is the most common way I have them. But, I suspect you’ll be fine improvising a green chile-type stew (modeled after the tomatillo versions) with them. I’m almost sure I’ve done something like this before to good effect.
Here’s one recipe for something similar I can find, but I’d just go with chunks of pork, poblanos, onion, garlic, a bit of cumin and oregano, and adjust by tasting it from there.
I found a green tomato sauce recipe that freezes well - the sauce is tangy and sour, and is a good base for adding in more stuff:
The recipe Anni-Xmas linked looks about like how my mom makes green tomato relish. Wonderful!
I had an eggs benedict variation that had a slice of fried green tomato instead of an English muffin, and it was awesome.
I also made some really good mincemeat from green tomatoes one year. It made one heck of a mincemeat pie.
I may have to try the relish. We have 10 quarts of canned red tomatoes sitting on the counter (bought the tomatoes at a market), so I’m a bit reluctant to can more, but the relish sounds very good.
One of the best first-course salads I ever had in a restaurant was a stack of fried green tomatoes with chevre in between each one, with a healthy drizzle of Romesco sauce.
Green tomato pie has the same basic ingredients as apple pie, layered with slices & sugar, spices & a little vinegar.
Tho I probably wouln’t take it with cheese like I do apple pie.
I have to agree with the green tomato mincemeat suggestion.
It sounds a little odd but makes a surprisingly tasty and tangy pie or tart filling. It gets even better as it ages and mellows a bit.
I’ve also made pickles, relish, and green tomato ketchup. They’re all good.
I used to take this camping with us and put it on the campfire for an evening snack but it can be made in the oven, I suppose.
Layer sliced green tomatos in a greased pan. sprinkle each layer with Italian herbs, a little salt and pepper, buttered bread crumbs and top last layer with parmesan cheese.
Tastes a little pizza-y.
We went with some fried tomatoes. The Ms rolled them in egg wash, flour and polenta, which I think was a bit too coarse. Not bad, though.
I’d agree with you - the coarsest coating I use is fine-ground corn meal.
Dill tomatoes. I think the recipe is the same as pickles.