Photo by Judith Hausman
What can you do besides fry green tomatoes ?
We all know aboutFried Green Tomatoesby now and that not only Southerner enjoy them . But with a first rime on the way ( followed by a couple of 70 - degree days ) , I was count for other slipway to observe this once - a - year goody and embrace the last joy out of that Queen of Summer , thetomato .
Our meaty Roma tomatoes seem to have survived best of all even when the lush plants shriveled and succumbed . The chunky , if small-scale , specimens were just right for an easy pasta dish . I sautéed the sliced , green tomatoes withonion , garlic , olive oiland 1st Baron Verulam . Then , I tossed the alimentary paste with this sauce and a lot of good Parmesan . The same sauté would be fantastic on top of friedeggsor polenta . Mince a chili capsicum pepper plant into the premix and smooch it on top of taco or enchiladas or inside a quesadilla . Because green tomato try out a quite a little like tomatillos , they can substitute into any unripened - salsa recipe easily . They are also welcome in interracial vegetable curries , coconut - Milk River - based or otherwise .
Next , I change state to a classic chow - Zhou , a form of interracial mess gusto , because I also had a lot of rag week - tagcabbageto play with . I admit , I have to prompt myself to utilize these relish and chutney throughout the winter but I give away a lot of sparkling jarsful as well . They make an telling , homemade gift .
I started out with a Greco-Roman , vinegar - y formula from an old cookbook , to which I sum up my own tinge . There are slews of formula ( andcanning directionson personal line of credit ) designed to use up the garden so if you do n’t care for this one , pluck your own or your nan ’s . carrot , cauliflowerand cultivated celery often show up in chow - Zhou as well . I ’d like to essay Indian spice up next — maybe dress pulverisation and smutty cardamom and lime peel . The food C.P.U. get the task go so much faster .
Green Tomato Chow-Chow
INGREDIENTS
PREPARATION
dress all the vegetables well and chop them in a food processor until chunky but not too low . Salt them and permit stand in a non - metal bowl at room temperature overnight . Drain . When you are quick to cook the chow - eats , washing and heatjars(dishwasher with blistering H2O will do ) and seethe the eyelid and seals . blend the vinegar and all the spices and sugar in a large pot . If you like , you may put the last three in square of cheesecloth so they can easily be removed , but only if the seed bother you . Simmer this premix gently for 30 minute . Then , add the drain veg and simmer again for another 30 min . smooch the mixing into blistering jars and stamp .
payoff : 6 - 8 dry pint jolt
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