4 large green tomatoes
2 beaten eggs
1 5 oz. can evaporated milk
1/3 cup water
1 1/2 cups all-purpose flour
Grease two 15x10x1 inch baking pans. (If you don't have two pans, bake tomatoes in batches.) Slice tomatoes 1/4 inch thick. In a shallow bowl mix eggs, milk, water, 1 tsp salt, and 1/4 tsp pepper. Put flour in a shallow bowl. Dip each tomato slice into egg mixture, then into flour. Dip each slice into egg and flour again. Arrange tomatoes in pans, so that edges do not touch. Bake, uncovered, in 400° oven 20 minutes, turning after 10 minutes. About 28 slices.
1 medium green tomato (per person)
buttermilk
cornmeal
salt and pepper
bacon drippings (or olive oil)
Slice tomatoes 1/4 inch thick slices; dip in buttermilk then cornmeal seasoned with salt and pepper. Heat fat until hot but not smoking. Saute each side about 5 minutes.
1 lb green tomatoes (4 medium)
3 Tbs flour
3 Tbs grated Parmesan cheese
1 Tbs sugar *
2 tsp (or so) salt
1/8 tsp pepper
1 egg
2 Tbs water
4 c bite size crispy corn squares, crushed = 1 1/4 c (could use bread crumbs)
* If less tart tomato flavor is desired, sprinkle slices lightly with a little extra sugar
Combine flour, cheese, sugar, salt and pepper, set aside.
Beat egg and water, set aside.
Cut tomatoes in 1/4 inch slices
Dip green tomato slice in flour mixture to coat both sides.
Dip in egg, then into cereal crumbs to coat thoroughly.
Allow slices to dry slightly while heating enough oil to cover bottom of frying pan.
Fry until browned, turning once.
1/4 c flour
1 Tbs sugar
Salt and pepper to taste
2 Tbs butter or margarine
1 lb. Green tomatoes, sliced 1/2 inch thick
Mix flour, sugar, salt, pepper; coat tomato slices. Melt butter over medium heat.
Cook tomato slices in a single layer. Cook 3-4 minutes per side until lightly browned. Drain on paper towel. ENJOY !!
DRENCH DREDGE
2 C buttermilk 2-3 C flour
1 tsp salt Salt and cayenne pepper to taste
1 tsp cayenne pepper 1 tsp sugar
1/2 tsp onion powder Pinch crushed dried mint
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 C flour
2 quarts oil - heated to 350° in a deep pot
Green tomatoes cut in 1/4 inch slices
Beat the first 6 ingredients of drench, gradually stirring in the flour and blend well. (Should look like pancake batter.) Mix dredge ingredients in a flat pan.
Soak green tomato slices in drench, then pass them through the seasoned flour, coating well. Deep fry in oil about 3 minutes. Remove from oil, drain on paper towels.
Serve immediately.
1 medium green tomato per person
salt and pepper
white cornmeal
bacon drippings (or other oil)
Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat
both sides with cornmeal. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides.
"You'll think you've died and gone to heaven!"
1. Rinse 2 green tomatoes and cut crosswise into 1/2 inch thick slices,
discarding tops and bottoms. Lightly sprinkle both sides with salt and
pepper. Lay in a single layer on paper towels and let stand 5 to 10
minutes
2. Meanwhile cut 2 ripe red tomatoes in half and squeeze juice and
flesh into a fine strainer set over a bowl; press enough tomato solids
through strainer to make about 1/3 cup liquid.
3. Coat green tomato slices in semolina flour or yellow cornmeal. Pour
2 tablespoons olive oil into a 10-12 inch nonstick frying pan over
medium heat. Cook tomato slices in a single layer until golden brown on
both sides, 8-10 minutes total. Stack slices on two dinner plates.
4. Add the 1/3 cup tomato juice and solids, 2 tablespoons sherry
vinegar or red wine vinegar and 2 tablespoons butter to pan; stir
constantly over medium-high heat until butter is melted and incorporated
into juices, 1/2 minute.
Add 1 tablespoon chopped parsley and salt and pepper to taste.
5. Mix 1 cup rinsed and crisped baby salad mix with 1 teaspoon olive
oil; mound equally on tomato stacks.
Serves two.
3 eggs
1 C. oil
2 C. sugar
2 C. Green Tomato Puree (small amount of water if needed)
1 T Vanilla
3 C. Flour
1/2 tsp salt
1 C. chopped walnuts (optional)
1 C. raisins (optional)
Mix eggs, oil, and sugar. Add green tomato puree and vanilla. Sift dry ingredients together and add to other ingredients. Add nuts and /or raisins if desired. Grease and Flour two 9x5 loaf pans. Divide batter evenly and pour into pans. Bake at 350° for 45-60 minutes.
****The Joy in the Garden far-from-official test kitchen tried this recipe recently and it makes a very pleasant sweet bread that has a mild citrus-like "tang" to it. Great way to use those green tomatoes!!! No, the loaf doesn't end up green...it's a lovely golden yellow. Two spoons way up!
++The JIG test kitchen has also noted, along with several other "test kitchens" that a leavening agent is not in the original recipe (we aren't sure why, maybe we received the recipe incorrectly). After several experiments (using anywhere from 1 to 3 tsp of baking powder), adding 1 1/2 teaspoons of baking powder seems to be the correct amount to bring a lovely texture (lighter than pound cake, heavier than sponge cake) to this otherwise heavy bread. The batter is quite runny but does not, in our humble opinion, require any extra flour.
SOME MIX-IN IDEAS FROM JOY FOR GREEN TOMATO BREAD:
Mini choc. chips= a sweet dessert cake
Pecans= very nutty flavored
Raisins = chewy, great if you like raisins
Lime zest = wow, my favorite! I used 1/2 tsp. for a small loaf.
-My son says he likes the 'crust' best so small loaves increase the crust
area. He also says it is great as a coffee cake.....he doesn't dunk, just
eats [the bread] with [the coffee]."
GREEN TOMATO BREAD TIPS FROM LISTENERS:
Freezing the puree ahead of time will save you from having the green tomatoes ripen on your counter top while you wait for the spare time to make this treat. If you freeze the puree in 2 cup quantities it will be pre-measured and ready to go for a batch of bread.
MOCK RASPBERRY JAM (made with green tomatoes) from Margie Wamsley