Abbylovi Posted October 14, 2018 Share Posted October 14, 2018 I’ve got a ton in the garden, any suggestions that aren’t of the fried variety? 3 Quote Link to post Share on other sites
prasantrin Posted October 14, 2018 Share Posted October 14, 2018 Relish? I've never made it, but I like it on farmer sausage burgers. Quote Link to post Share on other sites
joethefoodie Posted October 14, 2018 Share Posted October 14, 2018 Only thing I can think of is pickled. My mom always used to have a jar of pickled green tomatoes in the fridge - the Ba-Tampte variety, and they were good! Quote Link to post Share on other sites
GerryOlds Posted October 14, 2018 Share Posted October 14, 2018 jam or relish really is the best way to go imo Quote Link to post Share on other sites
Maison Rustique Posted October 14, 2018 Share Posted October 14, 2018 I'm beginning to think I will need green ideas, too. I have a bunch and if we don't get sun soon, they will need to get picked tiny and green. Maybe pickled--might be good in bloody marys! Quote Link to post Share on other sites
Orik Posted October 14, 2018 Share Posted October 14, 2018 Biting into one offers pretty much the most excitement they have to offer, but you only really want to do this once a year. Relishes and stuff, also use as you would tomatillo in salsa with Avocado. Quote Link to post Share on other sites
small h Posted October 15, 2018 Share Posted October 15, 2018 I've made this recipe for pickled green tomatoes from Splendid Table; it's pretty good. If you've got grape tomatoes, though, you should definitely make tomolives: Pack the tomatoes snugly into a jar. Add 4 cloves garlic and a tsp of pickling spice. Bring ¼ c. salt, a pint of Heinz white pickling vinegar, and a pint of water to a boil. Pour over tomatoes, let cool, and store in the fridge. The Temple Bar in Manhattan served an "old South martini," garnished with tomolives, which is where I first had them. They're also great in bloody marys. 1 Quote Link to post Share on other sites
splinky Posted October 15, 2018 Share Posted October 15, 2018 cut them in half, coat in olive oil, salt and pepper and roast them then eat 'em or whir them in a vitamix to make a sauce Quote Link to post Share on other sites
splinky Posted October 15, 2018 Share Posted October 15, 2018 or make them into a soup Quote Link to post Share on other sites
joethefoodie Posted October 15, 2018 Share Posted October 15, 2018 I've made this recipe for pickled green tomatoes from Splendid Table; it's pretty good. If you've got grape tomatoes, though, you should definitely make tomolives: Pack the tomatoes snugly into a jar. Add 4 cloves garlic and a tsp of pickling spice. Bring ¼ c. salt, a pint of Heinz white pickling vinegar, and a pint of water to a boil. Pour over tomatoes, let cool, and store in the fridge. The Temple Bar in Manhattan served an "old South martini," garnished with tomolives, which is where I first had them. They're also great in bloody marys. My father (he should rest in peace) first turned me onto tomolives, which were always in their fridge. He loved them, served on the side, with his martinis (properly made with Beefeater's). Quote Link to post Share on other sites
wingding Posted October 15, 2018 Share Posted October 15, 2018 I pickle some every year, in thick slices,using Sean Brock’s pickling recipe,which is my favorite...good in a samwich with other pickled things,smoked sprats ,and mayo. Quote Link to post Share on other sites
joethefoodie Posted October 15, 2018 Share Posted October 15, 2018 I was rearranging my cookbook shelves, and this recipe popped open... From Kenneth Lo Consulting Editor - The Complete Encyclopedia of Chinese Cooking -1979 It actually looks pretty good and reasonably authentic; a little pale dry sherry subbing for Shaoxing wine. I doubt it would hurt to throw a splash of soy in there either. But here I basically see the unripened tomatoes as a sub for another Asian veg with similar characteristics. Quote Link to post Share on other sites
small h Posted October 16, 2018 Share Posted October 16, 2018 I've made this recipe for pickled green tomatoes from Splendid Table; it's pretty good. If you've got grape tomatoes, though, you should definitely make tomolives: Pack the tomatoes snugly into a jar. Add 4 cloves garlic and a tsp of pickling spice. Bring ¼ c. salt, a pint of Heinz white pickling vinegar, and a pint of water to a boil. Pour over tomatoes, let cool, and store in the fridge. The Temple Bar in Manhattan served an "old South martini," garnished with tomolives, which is where I first had them. They're also great in bloody marys. My father (he should rest in peace) first turned me onto tomolives, which were always in their fridge. He loved them, served on the side, with his martinis (properly made with Beefeater's). I love them too. I am generally a fan of anything olive or olive-adjacent, like pickled caperberries, which the Peekamoose Restaurant in Big Indian serves in THEIR house martini. 1 Quote Link to post Share on other sites
joethefoodie Posted October 16, 2018 Share Posted October 16, 2018 Indeed...I like a nice 3:1 or 2:1 or Fitty-Fitty "Martini" (thanks, Audrey), with orange bitters, expressed lemon peel (then discarded), and a plate on the side with various fun pickly things (tomolives, olives, caperberries, etc.). Quote Link to post Share on other sites
Maison Rustique Posted October 18, 2018 Share Posted October 18, 2018 I've made this recipe for pickled green tomatoes from Splendid Table; it's pretty good. If you've got grape tomatoes, though, you should definitely make tomolives: Pack the tomatoes snugly into a jar. Add 4 cloves garlic and a tsp of pickling spice. Bring ¼ c. salt, a pint of Heinz white pickling vinegar, and a pint of water to a boil. Pour over tomatoes, let cool, and store in the fridge. The Temple Bar in Manhattan served an "old South martini," garnished with tomolives, which is where I first had them. They're also great in bloody marys. I made this last night. I couldn't resist trying one this morning and they already taste divine! Quote Link to post Share on other sites
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