Green Tomatoes in bowls and buckets are a big end of warm weather sign. Everyone who raises tomatoes brings them all in the house right before a hard freeze or frost. You know that they won’t be useful if you leave them outside. Every other year we’ve put them into paper bags and let them ripen in the bag with good results. Take it from me, the windowsill is not the place for your unripe tomatoes, you want them in a bag or newspaper. A colleague of mine says he added a ripe banana to the bag to help with the ripening. I’ve never tried that one but go ahead.
This year we didn’t have a great amount of green tomatoes left over and those we did have were the small pear type. On the way to work one day, I was listening to the Splendid Table on my car radio (go to 42.40) during which Lynne Kasper discussed with a caller all the different lovely things to do with green tomatoes – though she didn’t recommend fried green tomatoes. Chutney was a big one if I remember correctly. My husband hates dill pickles and anything to do with dill pickles including relish. So, I decided to try and make a more husband friendly relish that includes two of his favorite ingredients – tomatoes and peppers, albeit green tomatoes and peppers.
This is my first attempt at a green tomato dish. I didn’t want something sweet, but more of a relish and I think it works out nicely. Try it out, make your own changes and let me know what you did. Let’s be innovative with the green tomatoes this year, make some Zesty Green Tomato & Pepper Relish of your own.
- 4 big green tomatoes and about 40 small
- 4 green peppers
- 1 onion
- 2 garlic cloves
- 1 tbs olive oil
- 1/4 tsp grated fresh ginger
- 1/2 cup apple cider vinegar
- 2 tsp sugar
- 1/2 tsp ground coriander
- 1/2 tsp celery seed
- 1/2 tsp ground cardamom
Dice onions, garlic and pepper then saute in olive oil in the bottom of a saucepan until start to soften. Add in tomatoes chopped small – I just cut the pear tomatoes in half. Let them soften and stir often. Using a microplane grate ginger into pot, and add in the rest of the ingredients stirring all the while. When everything is heated up and the tomatoes, peppers and onions are limp, then you can take the saucepan off the stove.
My husband had his on top of the rice we had with dinner and liked it. I decided that this will make a good relish for my hotdogs too.
What are you going to do with YOUR green tomatoes?
Related posts you might also like:
- What To Do With All Of Those Cherry Tomatoes…
- Diana’s Great Tasting Homemade Salsa – by the gallon
- Grilled Stuffed Peppers
- Tomatillos to Salsa Verde
- Chinese New Year Ravioli
- Bison Brisket Slow Baked in the Oven
- Tomato Cucumber Salad
- Crockpot Ribs in a Tomato Port Sauce
- Freezer Peppers, Onions and Ginger