I don’t know if anyone else has this issue, but as the rain continues to fall or at best the skies are clouded over, the remaining tomatoes in the garden have little incentive to ripen. Now of course you can make green tomato pickle. Actually, I make at least two 3kg batches each year. There is no better chutney, pickle or sauce to add to stew or casserole type dishes. I love its flavour in sausage roll, meat loaf or meat pattie style meals. If you don’t have green tomatoes you’ve grown yourself, they can be accessed through farmers’ markets or even local food and vegetable suppliers. The pickle is so delicious it is well worth seeking them out.
Red Tomato Jam
( It is best by far to use field tomatoes in this recipe)
1kg ripe red tomatoes, diced
2 tablespoons lemon juice
Place the tomatoes in a large saucepan with the lemon juice. Bring to the boil, then reduce heat and simmer 10 minutes. Add the sugar and stir until dissolved. Bring to the boil and cook over medium heat for approximately 20 minutes or until setting point is reached. (Test for set by plaincg a little of the mixture on a cold saucer for a few moments. If it sets on the saucer, the jam is ready). Pour into warm sterilised bottles and seal immediately.
Hint: I have a friend who adds 2 teaspoons grated fresh green ginger root. Some older cookbooks I have here refer to the jam then as “mock raspberry”. I’ve never gone as far as adding the ginger – I love the jam as it stands, allowing the flavour of the tomatoes to stand out in their own right with just a hint of lemon.
Apparently they make good jam, but I’ve not tried doing so. I’d be inclined to add some orange for extra flavour. However, if you do have ripe red tomatoes in your veggie patch, try making tomato jam. It is delicious beyond belief. I’m told one seaside café in Tasmania serves scones with tomato jam and clotted cream, a sensational treat that people return to enjoy time and time again, locals and tourists alike. I’ll provide the recipe at the end of the green tomato recipes.
Going back to the green tomatoes, I found that an excellent way to use them is in the same way you would stuffed capsicums. This turns them into a very acceptable family and budget friendly meal. I simply scooped out the inner flesh and filled the hollow with a meat mixture, then made a sauce to go over with the onions, garlic and the green tomato pulp, then topped it with freshly shave parmesan. The green tomato shells hold their shape really well, much better than capsicums in actual fact. The recipe is below. I’ve also provided the recipe for green tomato pickle.
Stuffed Green Tomatoes
500g green tomatoes, approximately
500g premium beef mince
2 slices bread, crumbed
1 egg, lightly whisked
1 onion, grated
2 teaspoons tomato sauce (ketchup style) or chutney (any sort)
2 teaspoons Worcestershire sauce
½ teaspoon salt
For the sauce
1 tablespoon olive oil
1 onion, finely diced
1 clove garlic, crushed
3 teaspoons tomato paste
½ cup tomato puree (passata)
½ teaspoon salt
¼ teaspoon sugar
½ cup shaved parmesan
Grease a large baking dish 30cm x 25cm approximately. Heat oven to 170°C.
Cut the tomatoes in half and scoop out the seeds and flesh, reserving this for the sauce.
Place the mince, bread, egg, onion, tomato sauce, Worcestershire sauce and salt in a bowl and mix until well combined. Fill the tomato halves with this mixture. Place in the prepared dish.
To make the sauce, heat the oil over medium heat and sauté the onion, garlic and the green tomato flesh for 5 minutes. Mix in the tomato paste, tomato puree, salt and sugar. Bring to the boil and pour over the stuffed green tomatoes. Sprinkle the parmesan over the top.
Bake for 30 minutes.
Green Tomato Pickle
1kg onions, peeled and finely chopped
3kg green tomatoes, diced
3 tablespoons cooking salt
3 cups white or cider vinegar
10 level teaspoons curry powder
10 level teaspoons mustard powder
Combine the onions and tomatoes in a bowl, sprinkle with the salt and mix well. Cover and leave to stand for several hours. Pour mixture into a colander to drain off the liquid.. Place onions and tomatoes in a large saucepan; add the vinegar, sugar, curry and mustard powders and bring to the boil. Boil 1 hour, stirring often.
Pour into warm sterilised jars and seal immediately.