So, after pulling out the garden last weekend, I was left with two colanders worth of green tomatoes- a lot of Juliets, which are like mini-Romas, and some Brandywines. The bigger ones are going to be sliced for fried green toms, and I used about half the cherry-sized ones for chutney. But, I still have about 4 cups or so of these small, green tomatoes.
Any ideas?
I was told that green tomato pie is a culinary delight. I have yet to attempt it and have no idea how it would be made or what it would taste like. 
…
I was utterly floored to find a reference to “Green Tomato Pie” in one of Rex Stout’s Nero Wolfe novels – and it wasn’t some gustatory delight made by Fritz Brenner, but was supposed to be a run-of-the0mill offering Archie encounters in a typuical Manhattan luncheonette in the 1960s. I’d never heard of or seen such a thing before, and cannot imagine how it would taste.
Allrecipes.com is my favorite recipe website. I thought they had articles on just about every possible obscure cooking topic… Article on green tomatoes.
An ingredient search pulls up a bunch of recipes including a cake! Green tomato mincemeat, anyone?
The recipes I’m finding for the pie are all sweet pies and most are described as “like apple pie”.
Slice them about a quarter inch thick. Mince a couple cloves of garlic. Chop one hungarian wax pepper after removing seeds. In a small crock or a glass gallon jar, make a layer of tomato slices, minced garlic and a few pieces of pepper. Liberally sprinkle all with sea salt, pickling salt, or kosher salt. Then build another layer and salt it. Continue until the crock is full or you are out of tomato. Place a weight on top to press everything down. I use a 1 or 2 liter bottle full of water. Pour enough olive oil over everything to form a “cap.” Place in a cool, dry spot for a week to ten days. Drain off all the liquid. Try one of the tomato slices. If too salty, you can rinse everything in fresh water to reduce the saltiness. Toss with virgin olive oil before serving as a garnish or condiment. If you like fennel, you can mix a spoonful of fennel seeds in with the other stuff while you are layering it in the crock.
My mother used to make picalilli (similar to relish) out of them. this recipe (without horseradish) looks about right.
Isn’t there anything that can be done with them that doesn’t involve pickling or canning? (Besides frying)
Nevermind. I just saw the link to Allrecipes.com. :smack:
I just made some green tomato mincemeat this weekend, but from a different recipie than the one NajaNivea linked to. Goes a little something like this:
6 cups chopped, peeled apples
6 cups chopped green tomatoes
3 cups raisins or dried cranberries
4 cups brown sugar
1 3/4 cups cider vinegar
1 Tbs. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1/2 tsp. black pepper
2 tsp. salt
(The recipe also calls for nutmeg and mace, but I loathe those and didn’t use them)
Bring ingredients to a boil, then simmer over low heat for 3 hours or until thickened, stirring occasionally.
Makes a delicious pie, which, incidentally, I brought into work to share. No one would eat it once they heard what was in it, so maybe don’t tell people what it contains.
Serve fresh, or freeze for later.
If you don’t want to pickle them, just slice them thickly and fry them in olive oil with onions, garlic, and sweet and/or hot peppers. Cook the other stuff first and add the tomatoes last. don’t overcook them. You aren’t trying to make green tomato sauce. Just fry them til the slices are tender. Serve with crusty bread and a good red wine.