Everyone seems to have an abundance of tomatoes, but if you have some green tomatoes in your garden Here are some recipes (Fried Green Tomatoes, Green Tomato Relish, etc)
I have heard of people putting a good thick gravy on top, but I tend to eat them just as they are - out of the frying pan. I do a very simple version of Fried Green Tomatoes: I dredge the sliced green tomatoes in a mixture of flour, salt and pepper (sometimes I add Old Bay Seasoning) and fry them in whatever is handy - oil, shortening, grease. And I always use a cast iron skillet. However, if you want the official Southern Fried Green Tomato recipe here it is (from Tyler Florence):
Tyler Florence's Fried Green Tomatoes
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving
Directions
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
Simple Fried Green Tomatoes With Country Milk Gravy
3 tbsp. bacon fat
4 green tomatoes, sliced 1/2" thick
Beaten eggs
Bread crumbs
Flour
Milk
Salt Pepper (You can also season Gravy with thyme, sage, marjoram, or anything you like.)
In a heavy skillet or frying pan heat bacon fat. Dip tomatoes in egg then in bread crumbs. Fry slowly in bacon fat until golden brown on both sides. Put tomatoes on a plate. For each tablespoon of fat left in the pan, stir in 1 tablespoon of flour and blend well. Stir in 1 cup warm milk and cook until thick, stirring constantly. Add salt and pepper. Pour over the tomatoes and serve hot.
PICCALILLI
1 qt. cabbage, chopped
1 qt. green tomatoes, chopped
2 sweet green peppers
2 sweet red peppers
2 lg. Onions
1/4 c. salt
1 1/2 c. vinegar
1 1/2 c. water
2 c. brown sugar, firmly packed
1 tsp. dry mustard
1 tsp. Turmeric
1 tsp. celery seed
Chop cabbage, tomato, red and green peppers and onions. Mix with salt and let stand overnight. Next morning drain. Boil vinegar, water, sugar, spices for 5 minutes. Add chopped vegetable mixture and bring to a boil. Pour into jars and seal. ‘
GREEN TOMATO RELISH
2 qt. chopped green tomatoes
3 green peppers, sweet
3 red peppers, sweet
5 lg. Onions
3 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. allspice
1 tbsp. turmeric
3 c. sugar
3 c. vinegar
Grind coarse tomatoes, peppers, onions. Put together in large pan, put the salt in and let stand 10 minutes. Drain, then mix all the spices, sugar and vinegar in it. Boil 10 minutes. Put hot in jars and seal.
CHOW CHOW
A good way to use green tomatoes, this chow chow is a spicy and hot accompaniment to beans and peas.
1 quart green tomatoes, chopped (about 6 to 8 tomatoes)
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2-1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
Grind the chopped vegetables. Add the salt to them, and let the mixture stand overnight. (3 gal. veggies makes 12 quarts)
Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, tumeric, and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently.
Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.
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