How to use green tomatoes - simple and original recipes for your table

Can you tell me how to use green tomatoes? This year our winter started early, there were still unripe bushes in the beds, and frosts came at night. The tops are frozen, but the fruits have not yet had time. It's a pity to throw it away, maybe you can cook something with them? I salted some for the winter, but there are still many left.

If your tomatoes did not have time to ripen before frost, do not rush to give them to feed chickens or animals from a subsidiary farm. Of course, winged and horned wards will enjoy them with pleasure, but you can also make delicious dishes from the fruits. There are many recipes and options for how to use green tomatoes. Among them there are also quite non-standard solutions. Do you think they will fit only for salting? But no, these sour vegetables make a delicious sauce and even jam. In addition, tomatoes fried in batter will also serve as an original appetizer or snack.

How to use green tomatoes

The very first thing that comes to mind is pickled tomatoes. Sour, with a light garlic aroma and a pungent peppery aftertaste, they will be an excellent side dish for meat.

At the bottom of a jar or saucepan, place 6 chopped garlic cloves and 4 tbsp. l. dill seeds. Add hot pepper (0.5 pods) and black peas (0.5 tablespoons) to them. Wash 0.5 kg of fruits, cut them in half and place in a container with spices. Pour in hot brine (1 cup each vinegar and water and 3 tablespoons salt). When cool, refrigerate.

You can still cook from unripe fruits:

• appetizer;
• casserole;
• sauce;
• jam.

Fried Tomato Snack

Cut the fruit into wedges, salt and leave to drain. Beat 2 eggs in a separate bowl and add flour to the second bowl. Put bread crumbs and your favorite dry herbs in the third bowl. Now alternately dip the tomato slices in flour, eggs and herbal breadcrumbs and fry on both sides.

To keep the appetizer perfectly in shape, choose the densest tomatoes.

Vegetable casserole with green tomatoes and cream

Prepare the tomatoes: cut them into wedges and lay them in layers in a bowl, sprinkle with salt. Let them stand a little. During this time, fry vegetables in a little butter until soft:

• 0.5 bunch of celery;
• 2 onions.

Add spices to them: a sprig of thyme, lavrushka, ground pepper. Pour 300 ml of cream into the blank and let it boil. Lubricate the mold, put the tomatoes in it, first drain the juice from them, and pour the cream with vegetables. Bake for no more than 40 minutes (at t 190 °).

Spicy sour sauce for the winter

Chop finely and let stand to let the juice start, such vegetables:

• green pepper - 3 pcs.;
• onions - 5 pcs.;
• green tomatoes - to make a liter jar of chopped fruits.

In a deep saucepan, make the marinade and simmer for 10 minutes with the following ingredients:

• sugar - 3 tbsp. Sahara;
• vinegar (apple) - 2.5 tbsp.;
• salt - 3 tsp;
• 1 tbsp. l. celery seeds, turmeric seeds, ground ginger and carnation flowers;
• mustard seeds and powder - 1 tbsp. l.

Pour chopped vegetables into the marinade, stew for a quarter of an hour and roll up.

Unusual tomato jam

Cut 1 kg of green fruits, put in a cauldron. Salt a little, add 50 ml of lemon juice and a glass of sugar. From the moment it boils, cook for 40 minutes, stirring occasionally. At the end, add some lemon zest and a packet of vanillin.Strain so that the mass is homogeneous, without seeds and skins. Store in the refrigerator.

Pickled stuffed tomatoes - video