Green Tomatoes Parmesan
1 pound (3 to 4 medium-sized) green tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup yellow or white cornmeal
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano leaves
1/4 cup vegetable oil
Sprinkle tomato slices on one side with salt and pepper. Mix cornmeal, cheese and oregano in a shallow dish or pie plate. In a 9 to 10-inch skillet, preferably with a non-stick finish, heat oil over moderate heat.
Coat tomato slices with cornmeal mixture, pressing it firmly onto each slice. Add a single layer of tomato slices to skillet and fry 1 to 3 minutes on each side, turning once, until tender and very lightly browned.
Drain on paper towels. Repeat with remaining tomatoes, adding a little more oil if needed.
Serve hot or warm.
Green Tomato Pickle
Makes: 4 pints
3 pounds green tomatoes, thinly sliced
3 large onions, sliced
1/4 cup salt
1 1/2 cups cider vinegar
1 1/2 cups dark corn syrup
1/2 cup firmly packed brown sugar
3 green peppers, sliced
1 red pepper, diced
2 cloves garlic, minced
1 stick cinnamon
1 1/2 teaspoons whole cloves
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon celery seed
In a large bowl, sprinkle tomatoes and onion with the 1/4 cup salt. Let stand 2 hours; rinse and drain.
In a large kettle, mix together the vinegar, syrup, sugar, peppers and garlic. Bring to boil over medium heat; add tomato mixture, cinnamon, cloves, mustard, ginger, salt and celery seed. Boil gently 10 minutes.
Ladle into clean hot jars, leaving
1/4-inch head space. Wipe top edge with damp cloth. Seal.
Process in boiling water bath for
20 minutes. Remove and place on towel or rack to cool.
Green Tomato Pie
3 large or 5 medium green tomatoes
1 teaspoon salt
1/2 cup sugar
1/3 cup cornstarch
11/4 teaspoons ground nutmeg or mace
1/3 cup light corn syrup
Grated rind of 1 lemon
2 tablespoons lemon juice
1 tablespoon butter
Pastry for double crust pie
Preheat oven to 425 degrees.
Halve the tomatoes and cut into 1/4-inch wedges (4 cups). In medium bowl, sprinkle tomato wedges with salt; set aside.
In small saucepan, mix together the sugar, cornstarch and nutmeg. Stir in corn syrup, lemon rind and juice. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
Drain tomatoes; arrange in pastry-lined pie plate. Pour syrup mixture over tomatoes. Dot with butter.
Make several slits in top crust to permit escape of steam. Cover pie with top crust; seal and flute edge.
Bake for 40 to 45 minutes, or until tomatoes are tender.
Serve hot or cold and, if desired, with cheese.