We had two tomato plants this summer, but all they seemed to produce were green tomatoes. We could never get the ripe ones before the birds.
As we were removing the plants for compost we found bunches of beautiful green tomatoes. So I had to use them, and these are the 2 recipes:Green Tomato Bread
(Tastes like zucchini bread)
2 cups finely diced green tomatoes
1 1/2 cups agave nectar
1 1/2 cups chopped walnuts
1 cup canola oil
1 tablespoon vanilla extract
1 teaspoon salt
3 cups white wheat flour ( I recommend King Arthur)
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
Preheat oven to 325 degrees. Spray two loaf pans. Mix tomatoes, agave, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans. This is a thick batter. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.
Makes 2 beautiful yummy loafs!Mexina Salsa Verde
3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped ( think next time I will use a purple onion)
1/4 cup lime juice
salt and pepper to taste
1/2 cup chopped cilantro
2 cloves garlic
2 tsp. cumin
cayenne pepper (optional and to taste)
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a food processor fitted with S blade with the onion, lime juice, salt, pepper, cumin, garlic, cayenne and cilantro. Pulse to desired consistency and chill.
Both were hits with family and company. Let me know if you try them.