1/2 tablespoons of jam on each slice. Distribute the
Caramelized Onion-Tomato Jam:
In a high-sided
Dab the scallops with the Tomato Jam and serve at once.
For the Sun-dried Tomato Jam: Place a medium saucepan over
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.
he salsa, put the chopped green tomatoes in a sieve and
For the tomato jam:
Combine the tomatoes, sugar,
Dip slices of green tomato into beaten egg, then cover
nch pie dish.
Pour green tomato filling into the pie crust
Combine first 3 ingredients for the marinade.
Put chicken in marinade for 15 minutes.
Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
Add green tomatoes and ginger paste, cook until soft and well blended.
Add cilantro and season with salt, remove from heat and set aside.
Heat the remaining oil, when hot add chicken pieces and salt to taste.
Stir till done, about 15 minutes.
Serve a cluster of chicken, topped with a dollop of the green tomato chutney.
Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.
Stir together eggs, oil, sugar, vanilla and green tomato.
Add remaining ingredients and mix well.
Pour batter into two well oiled loaf pans.
Bake at 325\u00b0 for 1 hour.
he remains of the onion, tomato, apple mix into a pan
stirring occasionally to prevent the jam from sicking. (Note: towards the
Wash green tomatoes and chop in food processor, enough to make 2 cups. Boil sugar and chopped tomatoes 2 minutes, stirring occasionally. Add jello; dissolve. Put into hot jelly glasses. Put 1/8 inch paraffin on top. Tastes like raspberry jam.
Boil tomato pulp and sugar for 5 minutes.
Add jello.
Put in jar and let set.
Mix tomatoes and sugar; boil 15 minutes.
Turn off heat and add jello.
Stir until dissolved.
Put in jars and seal.
Tastes just like raspberry jam.
Delicious!
To make the green tomato salsa, combine tomatoes, onion, chili,
ordpress.com/2011/10/20/green-tomato-tarte-tatin/
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Mix together all ingredients. Bring to a boil. Boil 10 minutes.
Pack in jars and seal.
Makes 3 pints.