Tag Archives: green tomatoes

Pickled Green Tomatoes

What a great way to use those green tomatoes that never made it to season! Perfect for appetizers, as a side for a sandwich instead of regular pickles, and our favorite: chopped as a relish.  We have also used firm red ones with the same great result. They do take a whole day and a half to make , but are well worth it.



7 lb. green tomatoes, hollowed
1 Cup pickling lime
1 gal. water
3 Cups vinegar, divided
1 Tbsp. alum
10 Cups granulated sugar
8 cinnamon sticks

Slice the hollowed tomatoes into about 1/2-inch wide rings. Soak the tomato rings in the pickling lime and water for at least 24 hours. Make sure to use a nonporous, ceramic stock pot or a 1-gallon glass jar, as the liquid will pit non-coated aluminum stockpots.

Discard the pickling lime and water mixture and soak the tomato rings in ice water for about 3 hours.

In a small bowl, mix 1 cup of the vinegar with alum, and add some water. Pour this mixture over the top of the tomatoes and add more water to cover. Set on the range over medium-high heat and bring to a simmer, then reduce heat and continue to simmer for about 2 hours. Pour off the liquid when cool enough to handle easily, then discard.

Meanwhile, in a saucepan over medium-high heat, combine the remaining 2 cups vinegar, 2 cups water, sugar, and cinnamon sticks. Bring the mixture to a hard, rolling boil for about 1 minute, making sure to stir constantly. Pour the mixture over the cooked tomatoes and let stand for 24 hours.

Pour off the liquid, but reserve and reheat it in a saucepan over medium-high heat. Bring the liquid to the boil again. Place tomato rings in 6 to 8 sterilized pint jars and pour the hot pickling liquid over the top of the tomatoes. Make sure to use self-sealing lids that have also been sterilized with the rings. Leave on the counter overnight to seal, then store in a dry, dark pantry.

Serve straight from the pint jar, as an appetizer, sliced instead of cucumber pickles or chopped as a relish.

Rotini Pasta With Turkey Green Chile Sausage, Grape Tomatoes & Vegetables

This is a “happy pasta” dish. It’s colorful, filling and simple to prepare. It goes well in a buffet or as a main course. Use your favorite vegetables and top with cheese and cracked pepper. Use fat free or skim cheese to make low cholesterol.




1 lb rotini pasta
1 Turkey & green chile sausage or Italian hot sausage crumbled
1 minced shallot
2 cloves of garlic, peeled
4 tablespoons extra virgin olive oil
!/2 cup ricotta cheese
1 cup vegetables such as corn & green beans
1 cup grape tomatoes
salt & pepper to taste

Cook the rotini al dente; meanwhile heat the oil in a large pan sauté the shallot, stir in the crumbled sausage and let cook. Add the garlic and the veggies.

Drain the pasta and assemble on serving dish, pot a dollop of ricotta in the middle, top with the sausage mixture and add the grape tomatoes on top. Salt & pepper to taste and serve immediately.

Spicy Fried Red Tomatoes

No green tomatoes in site for frying? Here is the red equivalent!

It is a good alternative for a vegetarian parmesan, and also a makes a great sandwich!

Try them as spicy or as mild as you like. Enjoy with a good cold brew.

Ingredients:( for 4 servings)

2 firm red tomatoes
1/2 cup ground cornmeal
1/2 tsp fresh thyme
1/2 tsp fresh tarragon
1/4 tsp cayenne pepper
2 Tbsp olive oil
Salt to taste

Place the sliced tomatoes on a plate, salt & pepper to taste, let sit for 10 minutes. Meanwhile, heat the oil in a sauté pan and place the cornmeal and the other ingredients in a bowl, mix well. Take the tomato slices one by one and coat both sides with the cornmeal mix. Cook the tomatoes on both sides till slightly brown. Drain on paper towels and serve.

Salsa Verde AKA Tomatillo Salsa



This is a fresh and tart salsa; it’s great for dipping corn chips.

Try it as a topping for grilled salmon or chicken breast



1 pound tomatillos, or green tomatoes chopped
1/2 cup chopped onions
2 jalapenos, seeded and coarsely chopped
1 cup cilantro leaves chopped
juice of 1 lime
salt to taste

Combine all ingredients except the jalapeno, mix enough jalapeno pepper to suite your taste. Once achieved the desired mix, you may further chop using the pulse button of the food processor. Be sure ingredients are chopped but not pureed! Use immediately or store covered in the refrigerator for up to four days.

*Tomatillo Tip:

Tomatillos are sticky under their husks, be sure to wash and dry then before using!

How To: Tomatoes

Thanks to all old-time our followers from TomatoJam the HOW TO: TOMATOES is BACK!

This is a  simple guide to what to do with Tomatoes, by all mens it’s not 100% comprehensive and of course, if all else fails you can always make a sauce, salsa or a jam !

And If you still have a ton of green tomatoes  try  pickling or jamming



Pick a Tomato
Store Fresh Tomatoes
Peel Tomatoes
Roast Tomatoes
Freeze tomatoes
Oven-dry Tomatoes
Can Tomatoes
Which cooking tools are non-reactive?

Pick a Tomato:
Lets start with the basics: What are you preparing? For stuffing, choose evenly shaped tomatoes without bruises; for saucing, jamming or making salsa, shapes and bruises are not important.
For salads choose tomatoes that smell fresh, the aroma will pretty much hint you of the taste.
Red tomatoes with deep green stripes are a sure sign that they’ve been left to ripen naturally.
If your tomatoes are still on the vine, check the state of the stem & leaves, do the look fresh? dark? brownish? Remember to discard the stem since the leave & vines are poisonous.

Store Tomatoes:

Store your tomatoes at room temperature, NEVER REFRIGERATE or you will loose the great taste; the sugars tend to break down, the juices dry and the consistency becomes overall “gummy”.

To Peel Tomatoes:

Cut a 1 inch cross on the top of the tomato. Prick the stem side of the tomato with a fork, submerge for 15- 20 seconds in a pot with boiling water. Immediately submerge under cold running water or a bowl with ice water. Carefully peel off skin.

To Roast Tomatoes:

Cut tomatoes in 1/2 inch wedges, mix with olive oil, balsamic vinegar salt, pepper and the spices of your choice. Place in a shallow pan and broil in the oven for 20-25 minutes.

To Can Tomatoes:

Select only disease-free, preferably vine-ripened, firm fruit for canning. Do not can tomatoes from dead or dying vines. Unripe tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Treat all ripe tomatoes (yellow, green, pink, orange, red, etc.) the same way. To ensure safe acidity levels in whole, crushed, or juiced tomatoes use the following recommendations:

Acid for 1 Pint / 1Quart

Choose one of the following:
Bottled lemon juice 1 Tablespoon / 2Tablespoons
Vinegar(5 %acidity)

2 Tablespoons /4 Tablespoons

Citric acid
1/4 teaspoon1/2 teaspoon

Add acid directly to the jars before filling with product. If desired, add up to 1 Tablespoon of sugar per quart to offset acidic taste. Vinegar may cause undesirable flavor changes. The use of salt is optional in all canned tomato products. Salt is used in canning only for flavor or color protection.

Whole or Halved Tomatoes:
Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars. See acidification directions. If desired, add 1 teaspoon of salt per quart to the jars.

Crushed Tomatoes (no added liquid):

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Trim off any bruised or discolored portions and quarter. Heat one-sixth of the quarters quickly in a large pot, crushing them with a wooden mallet or back of a knife as they are added to the pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. As soon as the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly, these remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added, then boil gently 5 minutes. Add bottled lemon juice or citric acid to jars. See acidification directions. If desired, add 1 teaspoon of salt per quart to the jars. Fill jars immediately with hot tomatoes, leaving 1/2-inch headspace. Adjust lids and process jars.


The acidity of the tomato will deteriorate many materials like aluminum and non-stick pots & pans. It is highly recommended to use 18/10 steel or enameled surfaces instead . To stir it is best to use wooden spoons, just remember to keep some spoons for savory recipes and some for sweet.

Freeze tomatoes

The best way to keep tomatoes frozen is to lightly “stew” them. Quarter your tomatoes and remove the seeds (if desired). Place in a non-reactive pot on medium heat with 1 cup of water or the stock of your choice per every 2 cups of tomatoes. Add basil, oregano, salt & pepper to taste. Let it cook till it reduces to half of the original content. You can use this mix as a base for pasta or pizza sauce. It preserves very well in the freezer for long periods of time.