Green Tomato Pie. This pie tastes a lot like apple because of the spices but it has a firmer texture which we really enjoyed. This is adapted from an apple pie recipe.
The first light frost burned the foliage on my tomato plants but the fruit is still fine, so faced with a bushel of green tomatoes, I went to work. First (with Thanksgiving coming) was Green Tomato Mincemeat, my mother’s recipe. It takes mincemeat from the artery clogging, heavy dish of yesterday (one pound of beef suet!!!) to a vegetarian taste alike and gets rid of loads of green tomatoes.
This is enough for 10 pies!
Next came Green Tomato Jam, a recipe I got on a trip to New Zealand from the Australian Woman’s Weekly. It’s like a marmalade as it has an orange and a lemon with the tomatoes but with a subtle difference. You can make it in the Cuisinart, so it goes quickly.
Green Tomato Jam
Of course we had a couple of meals with Fried Green Tomatoes. I found this recipe on line at Epicurious.com.
Fried Green Tomatoes with basil mayonnaise (Horseradish Sauce is good too).
I ended up with Green Tomato Pickles (a recipe from a family friend that I’ve been making since the 1960’s). These are a crisp pickle, good on hot dogs or just as a relish. Recipes available on request.
Green Tomato Pickles
A Naturalist's Table 
Peg North said,
November 8, 2016 @ 12:16 pm
Green Tomato Mincemeat – great idea. Yummy. Thanks for sharing.
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Mary Schwartz said,
November 8, 2016 @ 1:30 pm
Wow! You had a bumper crop of tomatoes this year, even with the evil rodents. I’m especially interested in your jam recipe. I would love to stash it away for next year. This year I didn’t get very many green tomatoes and the few I had are ripening.
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naturaliststable said,
November 8, 2016 @ 6:51 pm
Hi, Mary. I’ll give you the jam recipe but it has alternative measures in grams (it’s Australian). I love this because I bake with a scale by grams which I find much more exact than our way of doing it here in the US, so grams are helpful to me. If you don’t have a scale the measurements won’t be quite as exact but I’m sure it will turn out well. Also Australian cups are a little larger than ours but I just used our cup measures as I don’t like my jam super sweet. Remember this is easy with your Cuisinart. I tripled this recipe and used my very large Le Creuset pot (13 qts).
GREEN TOMATO JAM (from the Australian Woman’s Weekly “Jams & Jellies”)
1 small orange (180 gms) halved
1 medium lemon (140 gms) halved
1/4 C water
4 large green tomatoes (1 Kg) sliced thinly
3 C (660 gms)sugar
1/4 C glacee ginger (55 gms) sliced thinly
Remove seeds from the citrus fruit and tie it in a piece of muslin [my citrus was seedless so I put in a couple of whole almonds and fished them out at the end]. Blend or process unpeeled citrus fruit and the water until finely chopped. Combine citrus mixture with tomato and bring to a boil. Reduce heat; simmer uncovered. stirring occasionally, about 10 minutes or until tomato is pulpy. Add muslin bag and remaining ingredients to pan. Stir over heat until boil until sugar dissolves. Boil uncovered, stirring occasionally about 30 minutes until jam jells when tested. Discard muslin bag. Pour hot jam into hot sterilized jars, seal while hot.
N.B., Although I never used to and have never had any trouble, I now always process my jams in my hot water bath canner for a few minutes to secure the seal. If you’ve never made jam before check out my blog post on making jam from my Ponderosa Lemon as I have pictures on how to tell when it is done (3/19/2012). Good luck!!
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Mary Schwartz said,
November 8, 2016 @ 9:04 pm
Thank you, Kathy!!
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