OUR GREEN TOMATO PROJECT

Our Green Tomato Project

Green Tomato Salsa

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Base Salsa:

  • 1 cup chopped green tomatoes
  • 1 tbsp chopped garlic scape (use the bulb and the stem)
  • 1 tbsp chopped jalapeno pepper
  • 1 tbsp chopped poblano pepper
  • 1 tbsp chopped Anaheim pepper
  • 1 tbsp chopped cilantro
  • 2 tsp lime juice
  • 1 tsp salt

Optional Additions:

  • 1 tbsp chopped smoked jalapeno
  • 1 cup chopped sweet green or Granny Smith apple
  • 1/2 tsp liquid smoke (if not using smoked jalapenos)

Instructions:

Always wash all produce before using.

  1. Remove the core of the tomato before dicing it. Rough chop and place
    in the blender.
  2. Chop the rest of the vegetables and herbs, then add them to the
    blender.
  3. Add lime juice and salt before blending.
  4. For a chunkier salsa, use short pulse blends. Blend longer for a
    smoother salsa.
  5. Let it sit in the fridge overnight before serving.

Chicken Tomatillo Chili

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Ingredients:

  • 1 lb chopped cooked or raw chicken
  • 2 cups dry (or 4 cups cooked) Navy or Great Northern beans
  • 4 cups chopped green tomatoes (6 medium)
  • 1 cup chopped onion (1 medium)
  • 4 tsp chopped garlic (2 cloves)
  • 1 tbsp vegetable or olive oil
  • 1 cup chopped sweet green bell pepper
  • 1 cup chopped sweet cubanelle pepper (or substitute with
    bell pepper)
  • 1/2 cup chopped jalapeno (fresh or canned)
  • 2 tsp ground cumin
  • 1 tsp dry oregano
  • 3 cups chicken stock
  • 1/2 tsp black or white pepper
  • 1 tsp salt (divided)
  • 1 tsp salt

Instructions:

  1. If using raw chicken, dice and sauté in oil with 1/2 tsp salt until no longer pink. Remove and set aside.
  2. Process onion, garlic, jalapeno, bell and cubanelle pepper
    to a medium chop.
  3. Add to pot with chicken stock, beans, chicken, remaining
    salt, seasonings, and green tomatoes.
  4. Bring to boil (5–7 min), then reduce heat and simmer for 30
    minutes, stirring occasionally.

Green Tomato Relish

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Ingredients:

  • 3 cups chopped tomatoes (4 medium)
  • 1 cup chopped onion (1 medium)
  • 1/2 cup chopped sweet green and/or red bell pepper
  • 1/2 cup chopped jalapeno
  • 2 tbsp chopped garlic (4 cloves)
  • 1 cup chopped peeled apple (1 medium sweet apple)
  • 2/3 cup vinegar
  • 1/3 cup honey
  • 1/3 cup mustard
  • 1 tsp salt
  • 1/8 tsp celery seed
  • 1 tsp salt

Instructions:

  1. Combine all ingredients in a stainless or enamel-lined kettle.
  2. Bring to a boil, then boil for 20–30 min, stirring frequently.
  3. Simmer on low for 20 min. Let cool.
  4. Store in containers and refrigerate for 4 hours or overnight
    before freezing.
    Tip: For mustard relish, mix 3 parts relish to 1 part prepared
    mustard.

Green Tomato Cornbread

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Ingredients:

  • 2 cups seeded, diced green tomatoes (approx. 3/4 lb)
  • 1/2 cup sugar (divided)
  • 1/4 cup melted butter (divided)
  • 1/4 cup vegetable oil
  • 2 cups self-rising white cornmeal mix
  • 2 tsp lemon zest
  • 3 large eggs
  • 1/2 cup shredded cheddar/monterey jack cheese
  • 1/2 cup sour cream
  • 3/4 cup whole milk or water
  • 1 tsp salt

Instructions:

  1. Preheat oven to 350°F.
  2. Sauté tomatoes with 2 tbsp sugar in 2 tbsp butter for 10–12
    min until caramelized.
  3. Mix cornmeal, lemon zest, and remaining sugar.
  4. Whisk eggs, sour cream, oil, and milk. Combine with
    cornmeal mixture.
  5. Fold in tomatoes.
  6. Spoon into greased baking or muffin pan (2/3 full).
  7. Bake 20 minutes or until toothpick comes out clean.

Green Tomato Cake

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Ingredients:

  • 3 cups chopped green tomatoes (pulsed in processor)
  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1/3 cup sour cream
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp Chinese Five Spice or substitute:
    o 1/2 tsp cinnamon
    o 1/2 tsp nutmeg
  • 2/3 cup chopped walnuts
  • 1/2 cup raisins (optional)

Instructions:

  1. Preheat oven to 350°F.
  2. Cream butter, oil, and sugars until smooth. Add eggs one at a
    time, then sour cream.
  3. Mix dry ingredients in separate bowl, then combine with wet
    ingredients.
  4. Fold in tomatoes, walnuts, and raisins.
  5. Grease a bundt or 9×13 pan with butter. Pour in batter.
  6. Bake for 55–60 minutes. Cool 10 minutes before cutting

Green Tomato Lasagna

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Sauce Ingredients:

  • 4 cups cooked chicken
  • 4 cups diced green tomatoes (8 medium)
  • 1 1/2 cups chopped onion (2 medium)
  • 3 tbsp chopped garlic
  • 1 tbsp butter
  • 1 tbsp olive or vegetable oil
  • 2 1/2 cups vegetable stock
  • 10 fresh basil leaves or 1 tbsp dried
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp flour
  • 1 tbsp honey
  • 1 tsp salt

Cheese Filling:

  • 12 oz cottage or ricotta cheese
  • 1 1/2 cups shredded 4-cheese blend (reserve 1/2 cup for topping)
  • 1 egg
  • 1/2 tsp nutmeg

Instructions:

  1. Cook lasagna noodles according to package. Set aside.
  2. In a saucepan, sauté onion and garlic in butter and oil. Add tomatoes and cook
    5–10 min.
  3. Stir in flour to make a roux. Add stock gradually, stirring until thickened.
  4. Add basil, salt, pepper, honey, and chicken. Do not overcook.
  5. Blend cheese filling ingredients in food processor (if using cottage cheese).
  6. In a greased 9×13 pan: spread 3/4 cup sauce, layer noodles, half cheese mix,
    noodles, sauce. Repeat.
  7. Finish with noodles, cheese mix, and reserved cheese.
  8. Cover and bake at 350°F for 35–40 min. Uncover, add cheese, bake 15–20 min
    more.
  9. Let sit 10 min before serving.