A Gardeners Forum Forums General Discussion The Food Garden Forum The Tomato Forum Little green tomato's

I picked the rest of my tomatos (still green) because it's been cold and frost is around the corner. Our season is short so I always end up with green tomatoes.
From past years, green tomato's brought indoors just aren't the same as vine ripened, infact to my liking they aren't even suitable for canning, once they turn red they are too acidic for me. I don't even know why I bother, yet I still would like to know of any new ideas to ripen them to taste atleast close to the vine ripened one..the brown paper bag just doesn't change much at all, they are full of acid. Should I ripen them in the cool or in the warmth?
Does anyone have any recipes for green tomatos, besides pickling them with onions?

2 thoughts.

1, pull up the whole plant and hang it roots up and let them continue to ripen on the vine, in a sunny place. (i've heard that works better, but don't know, i live in an area with a very long growing season)

and

2, fried green tomatoes. best in the world.

3. Green Tomato Salsa
See Recipe Here

Last year I dug up a couple of tomato plants (early girl) with fruits still hanging. Potted them up and put them in my bathroom window. The fruits ripened. The plant set some new flowers & fruit-- like 1-2 per month while inside. But at least the green tomatoes that were hanging ripened naturally.

Thanks for the ideas, now I've heard of fried green tomatoes, but don't think I've ever made them as far as I can remember, tell me, how do I make the best fried green tomatoes?

Marcia, too late for potting as I already removed them from the branch, my branches this year were like vines, long long long so that wouldn't have worked.

well cut them more than 1/8 an ich but a less than 1/4 inch--the thinner the slice teh better it will be.

here is waht I do then. I dip them in milk--(you could dip them in a milk & egg wash if you wish).
then I sprinkle them with lemon pepper instead of salt & pepper.
what this does is makes them taste tart like a new spring green tomato would taste when dried.
Now I dip them in flour and set them aside & repeat until I have enough to make a layer batch in my frying pan.

when I fry them I use shortening, not oil. but you can use either. I melt about 1/4 inch shortening and when it just begins to smoke I put them in fry on one side, turn & fry on the other. when they are the clor I like, I remove them & place them on paper towel that I have placed on top of a brown paper sack to drain them.
you may sprinkle a bit more regular salt if desired.

Fried green tomatoes- have you seen the movie- it's one of the best! Your recipe also sounds great.

Thanks I will give it a try. LoL, if we could get a green tomato to taste like a french fry that would be great.

I seen the movie years ago but can't remember anything much about it.

Yep, I saw the movie when it came out---I loved it.