Fried green tomatoes.
Upon hearing those words, some may think of the legendary chick flick or the book it was based upon (Fannie Flagg’s Fried Green Tomatoes at the Whistle Stop Cafe).
Others may think of the classic cornmeal-crusted Southern dish.
But there are lots of other options for featuring these tart, tangy treats that don’t involve either runny mascara triggered by a tearjerker or the same ol’ side dish that puts the unripened fruits to good use.
In both taste and texture, green tomatoes are not too dissimilar to tomatillos: small fruits in the nightshade family that you’ll find still in their paper-like husks.
Therefore, any recipe – such as salsas or relishes – that might ordinarily call for tomatillos allows you to make a swap for green tomatoes.
They hold their shape well when baked, but can still be eaten raw. Or they can cook down and add brightness to soups and stews.
So you may find yourself with green tomatoes – rather than the hoped-for ripe red ones – as the summer’s harvest nears its end.
But just consider this an opportunity to fall in love with a previously overlooked ingredient.
“I wonder how many people don't get the one they want,” Ms. Flagg wrote in her much-loved book, “but end up with the one they're supposed to be with.”
SAVORY GREEN TOMATO COBBLER
Filling:
2 tablespoons olive oil
1 large yellow onion, halved, sliced thin
3 pounds green tomatoes, cored, cut into chunks
2 cloves garlic
1 teaspoon cumin
½ teaspoon salt
Pinch chile flakes
3 tablespoons flour
Topping:
1½ cups flour
1½ teaspoons baking soda
¾ teaspoon baking powder
½ teaspoon salt
6 tablespoons cold butter, cut into bits
¾ cup grated sharp cheddar cheese, plus more for garnish
1 jalapeño pepper, seeded and minced
1 cup milk
2 tablespoons coarse cornmeal
Preheat oven to 375F. Grease a 9-inch square casserole dish or 9-inch pie pan
Heat olive oil in a large skillet over medium-low heat. Cook onions slowly, stirring every few minutes, until caramelized — about 15 minutes. Remove from heat and transfer onions to a large mixing bowl.
Add tomatoes to the mixing bowl along with remaining filling ingredients. Gently stir the mixture without squishing your tomatoes, then pour into the prepared dish.
To prepare the biscuits, mix dry ingredients in a bowl. Add butter to the flour mix and, using your hands, work the butter into the mixture until it forms crumbles of dough. Add the ¾ cup grated cheese and the jalapeños; stir to distribute evenly into the flour mixture. Finally, add milk and stir to combine. Add more milk if needed — texture should be fairly sticky.
Drop ½-cup dollops of dough on top of the tomato mixture, allowing a little space in between each biscuit for room to spread. Top each biscuit with a small sprinkle of the extra grated cheese and a dusting of the cornmeal.
Bake for 45 to 60 minutes, or until the tomatoes are clearly bubbling and biscuits are nicely browned. Let cool for 10 minutes before serving.
Note: If you have extra dough, do not cram it onto your cobbler — just make a few drop biscuits, place them on a lined baking sheet, and bake for 20 to 25 minutes.
Yield: Serves 4 to 6
Source: Adapted from drumbeets.com
GREEN TOMATO SOUTHWESTERN PANZANELLA
Salad:
Olive oil
6 cups cubed bread
Salt and pepper
3 green tomatoes, cored, medium dice
¾ cup cooked corn kernels
1 avocado, medium dice
¼ cup onion, small dice
¾ cup red pepper, medium dice
¾ cup yellow pepper, medium dice
½ cup shredded cheese (Pepper Jack, Monterrey Jack, or Cojack)
1 jalapeño, minced
Dressing:
½ cup olive oil
1 clove garlic, roughly chopped
1 small shallot, roughly chopped
3 tablespoons lime juice
¼ cup chopped cilantro
½ teaspoon salt
¼ teaspoon pepper
Heat a large pan over medium heat and drizzle with about 2 teaspoons olive oil. Place cubed bread into the hot pan and sprinkle with a pinch each of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy. Let cool.
Place the remaining salad ingredients into a large bowl and then add the cooled bread cubes.
To make the dressing: Place all of the dressing ingredients into a blender and blend until combined.
Pour dressing over the bread and vegetable mixture and stir to mix well.
Yield: Serves 6
Source: Adapted from shelikesfood.com
GREEN TOMATO CHILI
2 tablespoons olive oil
2 pounds boneless pork loin, cut into 1 inch cubes (see note)
1 large onion, chopped
3 cloves garlic, minced
3 large green tomatoes, cored, roughly chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 jalapeño pepper, minced
2 teaspoons ground cumin
1 teaspoons dried oregano
2 teaspoons chili powder
Salt and pepper
1 15.5-ounce can Great Northern beans
1 8-ounce can tomato sauce
3 cups chicken or beef broth
Handful of chopped cilantro
Heat 1 tablespoon of olive oil in a Dutch oven, over medium-high heat. Brown meat, in batches. Remove and set aside.
Sauté onion and garlic in the same Dutch oven, adding more oil if necessary, until translucent.
Add the rest of the vegetables, and continue cooking until vegetables are cooked.
Add the spices, salt, and pepper. Stir and cook for an additional 2 to 3 minutes.
Return meat to the pot. Add beans, tomato sauce, and broth; bring to a boil. Reduce heat to a simmer and continue cooking uncovered, stirring occasionally, until pork is tender, about 30 to 45 minutes. Add cilantro prior to serving.
Note: You can substitute beef for the pork, if desired.
Yield: 8 to 10 servings
Source: Adapted from thenovicegardener.wordpress.com
First Published September 11, 2019, 1:32 a.m.
