Rozanne Hall’s green tomato mince filling and crumb topping recipesPosted by Fiona Nevile in Vegetarian | 20 comments
Rozanne was a war baby born in the UK. Her father was a Canadian Army engineer serving in England and the continent who met her mother in Surrey, who was from Cork, Ireland. Rozanne grew up in Halifax, Nova Scotia and has lived in Oregon, near the California border, for over 25 years.
Rozanne and her husband had a large garden in their Oregon home for years and now have a new (hobby) hay ranch where they have cattle, horses and chickens. Rozanne wrote,
“I love making lots of things – seedless blackberry jam, chili sauce, mince filling from green tomatoes, pickled beets, to name a few.”
With a large harvest of green tomatoes I was very interested in the green tomato mince filling.
Rozanne explained that this is a sweet filling.
“This filling can be used in cookies or squares or just served warm over ice cream, but I personally mainly use it in pie. My husband loves it for Thanksgiving or Christmas especially, and my daughter-in-law just requested it for her birthday next week”.
Rozanne generously agreed to share her recipes and I have put the American/European coversions below.
Rozanne Hall’s mince filling recipe
(sometimes called mincemeat still even if there is no meat)
6 cups (1 kg) chopped, peeled apples
6 cups (1 kg) chopped green tomatoes (don’t peel)
4 cups (800 g) light brown sugar
1 and 1/4 cups (300 ml) cider vinegar
2 cups (300 g) golden raisins (regular ok)
3 teaspoons cinnamon
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
“Bring gradually to a boil, in a large pot, and simmer for three hours, stirring often. Add 1/2 cup (115 g) butter and mix well. Then put in jars and process if you wish for 25 minutes. (I assume you don’t need directions for that part.) I usually put in pint jars (UK 1 pound jars), not quite full, and freeze, since I have freezer space and I don’t make a huge amount of this. It makes about 5 pints (UK 6 jars). Each pint is enough for an 8 inch pie. I usually just use a single crust and put my crumb topping on top.
Sometimes I chop the tomatoes, even the apples, when I have them, but no time, and freeze the chopped products and later thaw them out and make the recipe.”
The crumb topping sounds delicious too. Here is the recipe.
Rozanne Hall’s crumb topping recipe
Blend with fork:
1 cup (230 g) soft butter or margarine
2 cups (200 g) flour
2/3 cup (50 g)coconut
1 cup (200 g) brown sugar
1 cup (120 g) chopped pecans or walnuts
“Use to cover thickened pie filling in an unbaked pie crust and bake at 425 degrees (220c / 190c fan) for at least 20 minutes. You can use over any cut up fruit with no crust if you wish.
I usually double this and keep it in a ziplock bag in the freezer so I always have some on hand.”
For conversions between American/UK
This site is the best on the Internet. Great for converting volumes (cups) of different ingredients into the equivalent weight.
N.B. We have a great green tomato chutney recipe.
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