Skin to seed of tomatoes – part 3 – Green tomatoes
I can’t beat my local Farmer’s market in quality of heirloom tomatoes but in Bay Area, where green tomatoes are non-existent in the marketplace, growing your own tomato plant has this added bonus.
Wait to for the tomatoes to achieve their full size. Pick when still green and very firm.
In Indian cooking, green tomatoes are used like ripe ones – only difference is in color of the curry and tartness. Here are couple of multi-purpose (and cross-cultural) fat free recipes using green tomatoes.
Roasted Green Tomato Salsa:
- Start with 4-6 full size firm green tomatoes.
- Cut the tomatoes in half and arrange on baking sheet cut side up.
- Heat the oven to 450F.
- Bake the green tomatoes for 20 minutes
- Cool and take the skin off
- Chop loosely or puree depending on your texture preference.
- Add 1 small shallot finely chopped, salt and lime/lemon to taste and a handful of chopped coriander and/or mint leaves
- Enjoy with chips or as sauce to fish/chicken. Closest taste is like tomatillos.
Pickled green tomatoes:
- Start with 6-8 green tomatoes
- Cut into quarters and sprinkle 1 Tbsp of sea salt. Leave for 1-4 hours.
- In the mean-time prepare and cool your favorite pickling concoction. I use a basic 1-1-1/2 of vinegar to water to sugar mixture and 1 tsp mustard seeds.
- Add the tomatoes to the jar, followed by 1 cut up onion, a few cloves of garlic, 1-2 green chilli pepper and pour the pickling liquid.
- Start using pickled green tomatoes after 3 days. I use them as I would use cucumber pickle. These can sometimes have a slight amount of tannin which is not unpleasant.