Call us (908) 879-7189

Posts Tagged green tomatoes

Green Tomato Hot Dog Relish

From the share:
1 quart chopped green tomato
1 large green pepper, chopped

From the kitchen:
1 large sweet white onion, chopped
2 tablespoons canning salt
1 cup sugar
1 tablespoon prepared mustard
1 teaspoon celery salt
4 whole cloves
1 cup vinegar (5% acidity)
Yield: 5 ½ pints

Combine tomatoes, onion, and pepper in large bowl.
Sprinkle salt over vegetables, mix in, and let stand 1 hour.
Drain vegetables. Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
Tie cloves in cheesecloth and add to mixture. Stir in vinegar and simmer for 20 minutes.
Take out spice bag. Pack hot relish into hot jars. Leave 1/4 inch headspace.
Place canning lids on jars. Process half pints for 10 minutes in hot water bath.






Pickled Green Tomatoes

“Cold Process”
Sterilize Ball Canning jars and lids.  Boil for 10 minutes.
Drain on clean towels.  Allow to air dry.
Cut up the green tomatoes. And pack them into the jars. Add one or two cloves of garlic and some red pepper flakes to each jar.
Garlic may turn blue, it is okay.

Bring equal parts of water and white vinegar to a boil for 10 minutes, add sea salt.
1 gallon of water and vinegar add 1/2 c sea salt
1/2 gallon of water and vinegar add 1/4 c sea salt
1 quart of water and vinegar add 2 T sea salt

Let the water/vinegar mixture cool to a warm temperature and then fill the tomato jars with the liquid.

Place the lids on tight.  Allow to sit on the counter for 24 hours.
Then place in the refrigerator.  Ready to eat in about 3 months.

To serve:  Drain and rinse tomatoes, add fresh garlic, toss with feta and serve.

From: Fran Palazzolo




Green Fried Tomato Parmesan

Slice the tomatoes
Mix together flour salt and pepper
Beat eggs for an egg wash
Pour out breadcrumbs onto a plate
Dredge the tomato slices in the flour mixture, dip into the egg wash and place into the breadcrumbs
to coat completely.
Fry each slice in hot oil until golden on each side.  Drain on brown paper or paper towel.

To assemble.  Layer the tomato slices with your favorite tomato sauce and cheeses in a casserole dish.

Bake in a moderate oven until bubbly and the cheese is melted.


From: Fran Palazzolo




Italian Pickled Green Tomatoes

Choose small, unblemished green tomatoes. Wash, dry and slice into small pieces. Place the tomato slices in a large colander, and sprinkle liberally with coarse salt. Leave to drain for 24 hours. Place the tomatoes in a large bowl. Mix 1 part vinegar to 2 parts water and pour this mixture over the tomatoes. Leave for another 6 hours. Drain and pat dry.  Place the tomatoes back in the large bowl, and mix with olive oil, garlic slivers, fennel seeds and hot pepper. Pack into hot sterilized jars and process in a water canner for 10 minutes.

From: NonnaLina’

Fried Green Tomato BLT

This recipe is for more remoulade and quite a few sliced green tomatoes.  The sandwich directions are for 1 sandwich. Save the sauce and the extra tomatoes and prepare some shrimp with the extra tomatoes and sauce.

1/2 cup finely chopped shallots    
4 cloves garlic, minced                     
1/2 tablespoon Creole mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne
4 lemons, juiced
1 cup prepared horseradish
Salt and freshly ground black pepper
1 1/4 gallons olive oil
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 cup finely chopped scallion

Fried Green Tomatoes:
3 cups buttermilk
1/2 tablespoon kosher salt, plus more for seasoning
1/4 tablespoon cracked pepper, plus more for seasoning
1 egg
3 cups all-purpose flour
1/2 tablespoon Creole seasoning
1/4 tablespoon garlic powder
1 quart vegetable oil
1 green tomato, sliced into 3 thick slices
2 (1/2-inch) slices pain de mie bread or your favorite bread
1/4 cup softened butter
1 Roma tomato, sliced into 4 thick slices
4 (1/4-inch thick) slices bacon, cooked until crispy
1/4 cup arugula

For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.

For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.

Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside. Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread. Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread. Slice in half and enjoy.

•    4 cups water
•    2 tablespoons dry crab boil seasoning
•    1 onion, sliced
•    1 lemon, sliced
•    2 ounces hot sauce (recommended: Crystal)
•    8 large shrimp, shell on

For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.

From: the Food Network

Eggs Benedict with Green Tomatoes

1 English Muffin, split
2 slices Canadian Bacon
2 eggs
1 teaspoon white vinegar or wine
2 slices green tomato, 1/2″ thick
2 teaspoons butter
1 teaspoon olive oil
Prepared Hollandaise Sauce
a pinch of sugar

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Remove bacon from skillet, add 1 teaspoon butter & olive oil. Sprinkle tomato slices with salt, pepper & a pinch of sugar. Let brown 2-3 minutes on each side or until golden brown. Spread toasted muffins with softened butter, and top each one with a slice of bacon, a tomato slice & one poached egg. Serve with hollandaise sauce if desired. Serve immediately.

This was the winning recipe in a “Green Tomato” recipe contest.

from:  the

Page 1 of 212

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions