The following green tomato recipes are delicious and exceptionally healthy. Kimmi’s Oven-Fried Green Tomato is the healthiest and lightest fried green tomato recipe you will ever try! And her Green Tomato Rice is a hearty dish, perfect for a blustery winter day. Thank you Kimmi for these fabulous recipes!
Green Tomato Chutney is sweet, spicy, tart, and wonderful–use this chutney to spice up any holiday meal.
Oven-Fried Green Tomatoes
(Thanks Kimmi Norvell for this wonderful recipe!)
• 1 Four String Farm fresh egg*
• ½ cup cornmeal
• ¼ cup flour**
• 1 teaspoon cornstarch, tapioca or potato starch
• 1 teaspoon fresh ground pepper
• ½ teaspoon fresh ground sea salt
• ½ teaspoon of cayenne pepper
• 4 large Four String Farm green tomatoes
*For vegan, sub ½ cup water & 1 ½ teaspoon ground flax seed combined in blender at high speed for 30 seconds. Pour in a wide and shallow bowl, allow to sit for until thickened.
** For gluten free, sub with quinoa, oat or brown rice flour.
To prepare: Preheat oven to 425 and grease cookie sheet. Beat egg in one bowl and combine dry ingredients in another bowl. Cut tomatoes into ¼ to ½ inch slices. Submerge into egg or flax mixture and allow excess to drip off. Place in cornmeal mixture and press to ensure even coverage on each slice. Flip tomato and press again. Place on baking sheet. Bake all tomatoes for 15 minutes, or until bottoms are golden brown. Turn over and bake another 15-20 minutes. Remove and serve immediately.
Four String Farm Green Tomato Rice
(also from Kimmi!)
• 4 slices of fresh Four String Farm bacon
• 1 bunch of green onions, sliced
• 4 medium green tomatoes, peeled and chopped
• 1 fresh farm jalapeno pepper
• 1 clove garlic, minced
• 1 cup long-grain brown rice
• 2 ½ cups broth of your choice
• 1 teaspoon of fresh thyme
• Fresh ground sea salt and pepper
• Dash of hot sauce, optional
• ¼ cup fresh grated Parmesan, optional
To prepare: Sauté the bacon in a medium saucepan until crisp. Remove and drain. Discard all but 1 tablespoon of the bacon drippings. If you choose not to use bacon, add 1 tablespoon of olive oil. Sauté green onions for one minute, add green tomatoes and sauté for one minute more. Add garlic and jalapeno and sauté for about a minute. Add broth, rice, thyme and seasonings and bring to a boil. Stir, cover and reduce the heat to low. Simmer for 25-30 minutes, until the rice is tender and liquid is absorbed. If using, stir in Parmesan and sprinkle with bacon just before serving.
Green Tomato Chutney
• 2 1/2 pounds firm green tomatoes, about 6 cups diced
• 1 cup golden raisins (or if you can find them, 1/2 cup currants)
• 1 cup chopped onion
• 1 1/2 cups light brown sugar, firmly packed
• 1 teaspoon salt
• 1 1/4 cups cider vinegar
• 1 tablespoon mixed pickling spices
• 1 teaspoon chili powder
• 1 tablespoon chopped crystallized ginger
To prepare: Cut tomatoes into 3/4-inch dice (you should have about 6 cups). Combine all ingredients in a cast iron pot; bring to a boil. Reduce the heat and cook for about 1 hour, until thickened.
Spoon chutney into jars and refrigerate up to three weeks (it will last much longer, but flavor deteriorates). We pressure can our chutney, and will happily provide canning instructions upon request.
Makes about 3 pints of green tomato chutney.