My grandma usually puts her late tomato harvest in a brown bag which she stores in a warm place so the tomatoes ripen with time (that usually takes around 2 weeks)
I preserve them in oil. It takes a bit of time but so worth it! I just use the bigger ones for this and make salsa or enchilada sauce with the small ones.
If you have 13 kilos you should probably freeze some of it. I would probably roast them first. That will make them a bit less sour and they will contain less water thus it takes less space in the freezer. Oh and discard the super tiny ones, they will just make the rest of them taste bed.
Oh and you can use them in any soup or sauce and you won't be able to tell they were frozen.
33 Comments
CompactFlax@discuss.tchncs.de · 26 pts · 294d
Salsa is a good option. Pickling is too, or chutneys in the same vein.
TwiddleTwaddle@lemmy.blahaj.zone · 20 pts · 294d
Nobody here has recommended fried green tomatoes yet? That's a southern staple
jawa22@lemmy.blahaj.zone · 4 pts · 293d
Make a BLT with fried green tomatoes! I recommend using some kind of chipotle sauce. That shit is amazing.
Inaminate_Carbon_Rod@lemmy.world · 2 pts · 294d
Only if you have them at the Whistlestop Cafe
actionjbone@sh.itjust.works · 0 pts · 294d
Probably because it's a given.
cosmoscoffee@feddit.org · 15 pts · 294d
My grandma usually puts her late tomato harvest in a brown bag which she stores in a warm place so the tomatoes ripen with time (that usually takes around 2 weeks)
dumples@midwest.social · 6 pts · 294d
We're ripening ours right now. I'm switch from the bowl to a bag
higgsboson@piefed.social · 6 pts · 294d
throw a ripe banana in with it to turbo-charge the ripening with some ethylene gas.
frongt@lemmy.zip · 5 pts · 294d
I've had middling success with that. My current batch went from not quite ripe to rotting.
dumples@midwest.social · 3 pts · 293d
Risky move. Last time I did that they all went over ripe fast
Kirp123@lemmy.world · 8 pts · 294d
Pickled green tomatoes are amazing. My family makes them every fall.
BroBot9000@lemmy.world · 8 pts · 294d
Fry them
SlippiHUD@lemmy.world · 4 pts · 294d
All thirty pounds? (13.6 Kg)
BroBot9000@lemmy.world · 8 pts · 294d
Make as much as you feel like snacking on and turn the rest into green tomato salsa.
https://www.acouplecooks.com/green-tomato-salsa/
luisgutz@feddit.uk · 7 pts · 294d
Salsa!
Medic8teMe@lemmy.ca · 6 pts · 294d
Chow. Try it with some curry paste added as well. Yum.
PlaidBaron@lemmy.world · 6 pts · 294d
Chowchow! Its my go to for green tomatoes.
Zen_Shinobi@lemmy.world · 5 pts · 294d
Green ketchup
fireweed@lemmy.world · 5 pts · 294d
HealthyCanning is an excellent resource for safe canning recipes. They have several green tomato recipes here: https://www.healthycanning.com/tag/green-tomatoes
Given these are cherry tomatoes, I'd especially recommend this recipe: https://www.healthycanning.com/pickled-green-tomatoes
I've also found that salsa freezes surprisingly well in wide mouth mason jars.
Finally, if you let them sit out, many (most? all?) of your green tomatoes will eventually turn red.
ghost_towels@sh.itjust.works · 4 pts · 294d
I preserve them in oil. It takes a bit of time but so worth it! I just use the bigger ones for this and make salsa or enchilada sauce with the small ones.
Green tomatoes in oil
Edit: you could just cut the small ones in half and do this. Hmmm, might try that next year.
PunnyName@lemmy.world · 4 pts · 294d
Sell at a high markup to vegans.
Fleur_@aussie.zone · 6 pts · 293d
Don't listen to this guy! Sell them to me at market value please ðŸ˜
Korne127@lemmy.world · 4 pts · 294d
Eat! They are so tasty
ivanafterall@lemmy.world · 2 pts · 293d
This really covers all of it.
ClockworkOtter@lemmy.world · 3 pts · 293d
My dad makes chutney with the end of the crop.
seggturkasz@lemmy.world · 3 pts · 293d
If you have 13 kilos you should probably freeze some of it. I would probably roast them first. That will make them a bit less sour and they will contain less water thus it takes less space in the freezer. Oh and discard the super tiny ones, they will just make the rest of them taste bed.
Oh and you can use them in any soup or sauce and you won't be able to tell they were frozen.
alquicksilver@lemmy.world · 3 pts · 294d
I cook them with peppers, other veg, and ripe tomatoes (or sometimes tomato paste). Makes an excellent chunky veggie sauce.
Whirling_Ashandarei@lemmy.world · 3 pts · 294d
Green chili? Tomatillo salsa. Otherwise probably do your best to preserve the rest.
PlantJam@lemmy.world · 6 pts · 293d
Aren't tomatillos a completely different plant than just unripe tomatoes?
comador@lemmy.world · 4 pts · 293d
Yes, tomatillos are entirely different
https://en.wikipedia.org/wiki/Tomatillo
Whirling_Ashandarei@lemmy.world · 3 pts · 293d
Lol whoops TIL
redxef@feddit.org · 3 pts · 294d
OhShitSon@lemmy.zip · 3 pts · 293d
Marmalade!
richardisaguy@lemmy.world · 2 pts · 293d
you can fry them with oil/butter, onion, garlic, and salt on a pan, they're good