Ready for a confession? Well of course you are.
Until this year, I'd never had a successful enough tomato crop to really have a whole bunch of green tomatoes left over. My tomato crops have always been super lame. Last year I had just a few green tomatoes and made a green tomato chili and some fried green tomatoes. But this year we had many. Also, as they were ripening (oh so slowly) this fall on the vine, they were going bad. Some were succumbing to tomato bum rot. Many many were cracking so bad from the burst of water we got a week or two ago that they were gross and also being infested by little bugs crawling into the cracks (yum). And some plants were flopping over, causing many of the tomatoes to sit on the wet ground and rot that way since my tomato cages are a little tipsy in some parts of the garden. So in addition to having many many green tomatoes, I had some motivation to get them off the vines and into the house. But what to do with them?
Well, I made some green tomato relish (recipe coming soon), but you can only eat relish so much, so I did the
Will some rot? Yes. Just pitch them. Spread out in a single layer, a rotten one won't have the chance to spoil the barrel.
Will they be as good as homegrown vine-ripened tomatoes? No. Unless, of course we're talking about those vine-ripened ones I was getting that were bug-infested and rotten. But, no, you can't compare them to a good heart-of-summer tomato. Still, I think they'll make a fabulous oven roasted tomato sauce, and I plan to attempt oven-drying some of them.
Got any great recipes or fabulous ideas about what to do with green tomatoes? Please share them.