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Green Food Energy: Green Tomatoes (Lycopersicum esculentum) (see Tomatoes for detailed information about growing tomatoes and recipes.)

By Gwen Nyhus Stewart

Fried Green Tomatoes

4 large or 6 medium green tomatoes, thickly sliced
1 cup (250 mL) flour
1 tsp. (5 mL) sea salt
1 tsp. (5 mL) freshly ground black pepper
pinch cayenne pepper, optional
oil for frying

In a large plastic food bag, mix flour, salt, pepper, and cayenne. Drop a few slices of tomato at a time into the bag and shake to coat completely. Heat oil in a large skillet and fry coated tomato slices until browned on each side, about 2 minutes per side. Season to taste with additional salt and pepper.

Fried Green Tomatoes II

1 large egg

1/4 cup (50 mL) buttermilk

3 to 4 drops Louisiana hot sauce

1/4 cup (50 mL) yellow cornmeal

1/4 tsp. (1 mL) granulated garlic

3 medium green tomatoes, sliced 1/4 in. (6 mm) thick

2 tbsp. (15 mL) olive oil, for frying

In a shallow bowl, whisk the egg, buttermilk, and hot sauce until well mixed. Spread the cornmeal on a plate and add the garlic and sea salt and freshly ground black pepper to taste. Stir well to incorporate. Dip the tomato slices in the egg mixture, then coat both sides with the cornmeal. Set aside on a separate plate.

In a large cast iron skillet, heat 1 tablespoon of oil over moderate heat and slide in about half of the tomato slices, without crowding. Cook for 2 minutes on each side, or until the tomatoes are golden brown. Transfer the slices to paper towels to drain and repeat with the remaining tomatoes and oil. Serve immediately, as they lose their crispy texture upon standing. Serve these with salsa, sour cream, or corn relish for a different taste.

Green Tomato Ketchup

6 pounds (3 kg) green tomatoes

3 pounds (1.5 kg) onions

1 tablespoon (15 mL) black pepper

1 tablespoon (15 mL) mustard

1 teaspoon (5 mL) Worcestershire sauce

4 cups (1 L) vinegar

1 cup (250 mL) honey

Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully purée mixture in a blender; strain through a mesh strainer.

Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch (6 mm) headspace. Wipe 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 middle of 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 up to one year. Refrigerate green tomato ketchup after opening.
Makes 6 pints of green tomato ketchup.

Green Tomato Mincemeat

3 quarts (1 L) chopped green tomatoes

1 1/2 quarts (1.5 L) peeled, chopped tart apples

2 cup (500 mL) raisins

1 cup (250 mL) currants

1/2 cup (125 mL) diced candied citron, lemon or orange peel

2 tsp. (10 mL) ground cinnamon

1/4 tsp. (1 mL) ground allspice

1/4 tsp. (1 mL) ground cloves

1 1/2 to 2 tsp. (7 – 10 mL) sea salt

3 cups (750 mL) brown sugar, firmly packed

3/4 cup (175 mL) vinegar

1/4 cup (50 mL) lemon juice

Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking. To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.
To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
Makes about 5-6 quarts (5-6 Litres) of green tomato mincemeat.

Stir-Fried Green Tomatoes

3 green tomatoes, sliced
3 tbsp. (45 mL) whole wheat flour or fine cornmeal
1/2 tsp. (2 mL) thyme
Pinch of oregano
Pinch of curry powder
2 tbsp. (30 mL) oil
Handful of chopped parsley

Dip tomato slices in mixture of flour, herbs, and curry. Place slices in oiled skillet and simmer over low fire until lightly browned on both sides but still firm. Garnish with parsley and serve.

See Green Coloured Foods in the Plants, Food Colours, & Recipes section of this web site and Recipes.Green_Food_Energy.Swiss_Chard.htm for additional information about the healing properties of green, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour green means and Chapter 8, Colour Energy, Plants, and Recipes pages 78 – 80 for information about using green in the garden and recipes.)

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