Jenise wrote:Sadly, an inspection of our tomato plants yesterday proved that our tomatoes were, no joke, rotting on the vine. The season that never really started is officially over. The rot is a soft spot that starts out transluscent and turns pale brown, then gray, at which point applying any pressure at all causes your finger to punch a hole right through it. We pulled all the vines and harvested the green fruit that hadn't developed any rot yet, which was about half--about 50 lbs worth. I set the largest and most obviously mature out on a table on the sunnier side of the house in hopes some might ripen yet, but the majority don't have a chance, and I am wondering about pickling them instead. I love the Jewish style of pickled tomato and would love a recipe for those, if anyone knows. I'll cross-post this to Rogov's culinary section, too.
Additionally, is any green tomato a candidate for pickling? Obviously, some I picked are very immature, but since they're all green I can't tell which is which by size alone--does that matter?
Thomas wrote:Some people use ketchup on the fried green tomatoes, some use mayo, I use either mint or basil leaves to top them.
Wonderful with cornmeal fried catfish, too!
Jenise wrote:Bob, ever make a fried green tomato BLT? To die for.
Bob Henrick wrote:Jenise wrote:Bob, ever make a fried green tomato BLT? To die for.
I have not Jenise, but you can bet the ranch that I will before the frost.
Jenise wrote:You won't be sorry. Oh, and I further reccomend it on sour dough. That's what I'm making for breakfast tomorrow.
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