Here 5 tasty tomato recipes including green tomato ketchup, roasted tomatoes cheddar bread, and fried green tomatoes.
1. Green Tomato Ketchup
Slice 6 pounds green tomatoes and 3 pounds onions; place in a large pot with 2 teaspoons black pepper, 1 tablespoon dry mustard, and 1 teaspoon Worcestershire sauce. Put 2 teaspoons mixed pickling spices in a small cheesecloth bag and add to the mixture. Pour 2 cups vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add 1 cup honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe clean the jar tops and threads with clean, damp towels. Place hot sealing lids on the jars and apply the screw-on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
After jars cool, check seals by pressing the middle of the lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool, dry place for up to one year. Refrigerate green tomato ketchup after opening. Makes 6 pintsSource: southernfood.about.com
2. Oven Fried Green Tomatoes
Slice 4 to 6 green tomatoes 1/4-inch thick. Sprinkle with salt and pepper on both sides. In a shallow bowl, beat 2 eggs. Add 2/3 cup evaporated milk and 1/3 cup water. Put 1 1/2 cups all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.
Dip each slice into the egg and then into the flour again. Arrange tomatoes in 2 large, shallow, greased baking pans. They should not touch. Bake, uncovered, in 400-degree oven 20 minutes, turning halfway through. Serves 4Source: southernfood.about.com
3. Green Tomato Hash
Combine 2 cups leftover chopped beef, pork or ham with 1 cup diced raw potatoes, 2 tablespoons butter, 1/2 cup diced green tomatoes, 1/4 cup chopped onion, and salt and pepper, to taste. Mix well. Turn into a buttered casserole and bake at 325 degrees for 1 hour. Serves 4Source: southernfood.about.com
4. Slow Roasted Tomatoes
Halve 3 pounds plum tomatoes. Place cut-side up in a single layer on a baking sheet lined with parchment paper. Drizzle with 1/4 cup olive oil and sprinkle with 1 tablespoon thyme and 3 cloves chopped garlic. Roast at 375 degrees for 40 minutes. Increase the oven temperature to 400 degrees and roast until tomatoes are caramelized, about 20 minutes more.
Turn off oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer. Makes 2 cupsSource: rachaelraymag.com
5. Roasted Tomato and Cheddar Bread
Mix 1 1/2 tablespoons each yeast, salt, and sugar with 3 cups lukewarm water in a large bowl. Mix in 7 cups all-purpose flour, 1 cup shredded cheddar cheese and 10 slices roasted tomatoes, using a spoon or stand mixer. Cover and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. Refrigerate in a lidded, but not airtight, container and use over the next 7 days. On baking day, dust the surface of the dough with flour and cut off a 1-pound piece.
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel for 1 hour. Heat oven to 450 degrees, with a baking stone (or unglazed quarry tiles) on the lowest rack. Place an empty broiler tray on any other shelf that won’t interfere with the rising bread. Sprinkle the loaf liberally with flour and slash across the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
Slide the loaf directly onto the hot stone. Pour 1 cup hot tap water into the broiler tray and quickly close the oven door. Bake for about 25 minutes, or until deeply browned and firm. Smaller or larger loaves may require adjustments in baking time. Allow loaves to cool before slicing and eating. Makes 4 (1-pound) loavesSource: Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoe Francois.