Sorry about this as no doubt if I looked hard enough I would find the answer/s somewhere on the furom. I have a tons of green toms all plum and nothing to do with them. They don't seem to want to ripen using all the methods I have read. IE windowsill brown paper bag and next to a banana. I don't want to chutneys as I have enough for a few years. Any ideas?? Thanks JB
Tomato jam is nice. My recipe is for red ones, but it works with green too. With green ones, I'd add some thinly sliced lemon -- it helps it set and gives it a nice marmaladey flavour. Pity they won't ripen, because home-made oven-dried tomatoes are lovely!
We just use them in cooking. Fried green tomatoes are surprisingly good
Tomato jam is nice. My recipe is for red ones, but it works with green too. With green ones, I'd add some thinly sliced lemon ” it helps it set and gives it a nice marmaladey flavour. Pity they won't ripen, because home-made oven-dried tomatoes are lovely!
I have a drier and have bottled loads in oil so I might give the jam a go. Never thought about frying them thats definatly worth ago may find myself sick of them after while though. Like my apple crumbles have made 36 so far and have a wheelbarrow of apples outside my back door. I would have more but I keep eating hence the lack of enjoyment.
Noticed with my last tomatoe sauce that the flavour was getting a bit weak eventhough I had reduced it by 2 thirds maybe more.
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Will also try the above thank you JB
I had a lot of spare green tomatoes left over this year too. I also had tons of chutneys from previous years. I ended up chopping them and adding them to risottos (there is a good green tomato risotto recipe on Fiona's blog) and other recipes which use assorted chopped vegetables.
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I think one of the things to do is to consider them a different vegetable to a tomato, once you stop expecting them to taste like tomatoes, they are great for all sorts of things like Bobquail suggests.
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