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How To Use Green Tomatoes

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When growing our own tomatoes we are often left with a large amount of green or yellow ones that will not ripen due to poor weather conditions, or late cropping. Some may ripen if left on a sunny windowsill, or in a bowl with ripe tomatoes, but here are a couple of quick-fix recipes to help solve the problem of a surfit of green tomatoes:
What you'll need: 
Green tomatoes
Standard seasoning and dry goods from store cupboard
Green Tomato and Apple Chutney: Stew chunks of peeled Bramley apples with chopped green tomatoes, add a good pinch of mixed spice and sugar to sweeten. Cool and eat with yoghurt for breakfast, as a dessert, or as an accompaniment to roast pork.
Remember ‘Fried Green Tomatoes at the Whistle Stop Café’, the novel by Fannie Flagg that was adapted into the film ‘Fried Green Tomatoes’ in1991? This is the traditional recipe that inspired the novel… sliced firm green tomatoes, dipped in egg, coated with flour, cornmeal and bread crumbs, and fried.
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: flour and seasoning, milk and egg, and bread crumbs and cornmeal. Heat the oil in a skillet on medium heat. Beat the egg and milk together. Dip tomato slices in the flour-seasoning mix, then milk-egg mixture, then the cornmeal-bread crumb mix.
In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
Set the cooked tomatoes on paper towels to drain before serving for breakfast, or as an accompaniment to grilled chops.
By using a bit of imagination and keeping an eye open in magazines and newspapers for seasonal recipes, we can often find ways of turning cooking left-overs or gardening disasters into successful meals.
For authentic fried green tomatoes use fine white cornmeal, which is the primary cornmeal used in the Southern States of America. Omit the cornmeal if unobtainable where you live.


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