Ping YB re: fried green tomatoes

RRP

Larry,

Jack Frost arrived unexpectedly this week and our tomato plants are goners. Back on 10-21 you gave me this recipe.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=528081&catid=1
My question is - since we have so many green ones - can I cook them and then eat them cold for several days as a snack or must they be eaten hot?

Richard Fl

When I do them, like to eat them when hot or within 24 hours as the liquid from the tomato takes away the crunchyness of the finished product. Here is an alternative use.

Relish, Tomato, Green


INGREDIENTS:
24 Green Tomatoes
8 Medium Onions
2 Peppers, Red
2 Peppers, Green
*****Liquid*****
2 Tbs. Mustard Seed
2 Tbs. Celery Seed
4 Tbs. Salt
3 Cups Vinegar
4 Cups Sugar




Procedure:
1 Chop finely or grind veggies. Drain and throw juices away. Mix everything and boil 30 minutes. Place in hot sterilized jars. Seal, hot water bath.
2 For best results, do one batch at a time.


Recipe Type
Condiment

Recipe Source
Source: Marsha Howe

RRP

Thanks Richard though I've never tried canning nor have the equipment. OTOH Your package arrived today and I thank you!

Darnoc

One good tip when frying tomatoes that works well.Use a dish strainer or rib rack and put the tomatoes in a vertical position with some paper towels or whatever under the rack.What this will do is let the air circulate all around the tomato and you will have one soggy and one crisp side. That recipe sounds good. I use a beer batter when I do mine.Enjoy cause it is a long wait till next year for those great treats.

Darnoc

Crap I left the not out."Crisp and brown on both sides."

RRP

will a wire cookie cooling rack work or must they be vertical?

Zippylip

If you really have a lot & don't feel like fry'n them all, try this, slice into about 1/4 slices, lay out on a cookie sheet, salt heavily on both sides, put another sheet on top & do as many as you have, then put a weight on top of the whole stack & let sit for 24 hours, drain off all the water that comes out, rinse well, slice & then submerge in vinegar for another 24 hours, drain well & pack in olive oil (you can add garlic, hot peppers & whatever else you want too, just be sure to add these to the vinegar as well), this goes great on sandwiches, garlic bread & just about anything else, you can even fry it later as a great topping for burgers:

Darnoc

I have always used something vertical.Even a roasting rack and I know you must have one of those.Not sure about the cookie rack remember hot air and moisture will rise and I don't know if be a factor of keeping things dry all the way around.

YB

You got some really good advise Ron and they are best hot.Just cook a few at a time the tomatoes will last for a while in a cool place.
Larry

Little Steven

Zippylip,

That sounds and looks good. It would be good with pasta as well no?

Steve

Zippylip

Steve, indeed!