Those Last Green Tomatoes Need a Place in Your Kitchen
Yes, you can find tomatoes still in the Chicago area, even into November. Besides the last red tomatoes, there may also be green tomatoes. Our friends at the Talking Farm of Evanston contributed these two green tomato recipes for us.
GREEN TOMATO BREAD
Yield: 2 loaves
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
3 cups finely chopped green tomatoes (approx. 6 medium)
1 1/2 cups of chopped pecans
Prep Time: 10 mins Total Time: 1 1/4 hr
1. Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
2. Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
3. Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.
4. Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
5. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.
–use 1 cup brown sugar and 1 cup white sugar
–use ½ cup applesauce and ½ cup vegetable oil
–add ½ tsp nutmeg or allspice
–substitute walnuts or mix ½ nuts with ½ dried cranberries and/or blueberries
–use a muffin tin and reduce baking time (to maybe 45 minutes?)
GREEN TOMATO CHUTNEY
Add tomatoes, apples, onions and celery to cider vinegar; cook until tomatoes and apples are soft; add sugars, spices, and raisins; cook at slow boil until thickened; put in hot sterile jars and water bath in canner for 10 minutes.
1 ½ pounds green tomatoes, diced
3 green apples, diced
1 onion, diced
1 cup diced celery
1/3 cup raisins or currants
½ cup sugar
½ cup brown sugar
½ cup cider vinegar
½ teaspoon ground ginger
1 tablespoon mustard seed or pickling spice
2 garlic cloves, minced
½ tsp red pepper flakes