Pickled Cherry Tomatoes
1 quart cherry tomatoes*
1 t salt
3 c white vinegar
4 c water
4 garlic cloves
4 springs rosemary
Remove stems and leaves from tomatoes. Prick each tomato with a toothpick to prevent the skin from splitting. Combine salt, vinegar and water in a sauce pan and bring to boil; simmer 10 minutes. Pack tomatoes into hot pint jars, leaving 1/4 inch headspace. Add one garlic clove and one spring rosemary to each jar. Ladle hot vinegar mixture into each jar leaving 1/4 inch headspace. Remove air bubbles. Secure lids. Process in a hot water both for 10 minutes. Makes 4 pints.
*You can use green, red, yellow or orange cherry or grape tomatoes
Dilled Green Tomatoes
5 lbs small green Roma tomatoes
1/4 c canning salt
3 c white vinegar
4 c water
6 garlic cloves
6 t dill seeds
6 bay leaves
Remove stems and leaves from tomatoes. Slice into 1/8-inch thick rounds. In a sauce pan, combine salt, vinegar and water. Bring to boil, then simmer 10 minutes. Pack tomato slices into hot pint jars leaving 1/4 inch headspace. Add 1 garlic clove, 1 t dill seeds and 1 bay leaf to each jar. Ladle hot vinegar mixture into each jar, leaving 1/4 inch headspace. Remove air bubbles. Secure lids. Process for 10 minutes in a hot water bath. Makes 6 pints.
Green Tomato Cake
By Patti Correll
1/3 c. softened butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sifted all purpose flour
1 tsp baking powder
1 tsp salt
2 tsp granulated sugar
2 green tomatoes, cored and cut into eights
½ tsp cinnamon
Preheat oven to 350. Spray 9” round cake pan with oil. Cream butter and sugar. When fluffy add in eggs and vanilla. Combine flour, baking powder, salt and sift into the creamed butter mixture; beat well. Spoon into prepared pan. Arrange green tomatoes in circles over top. Sprinkle with cinnamon and sugar. Bake 50 minutes to 1 hour until cake is firm and golden.
Green Tomato Bread
Makes 1 loaf
1 1/2 c flour
1 t salt
1/2 t baking soda
3 eggs, beaten
1 c sugar
1 cup grated green tomatoes, drained
1 c vegetable oil
1 t vanilla
1 c chopped, toasted pecans (optional)
1 c raisins (optional)
Preheat oven to 350 F. Grease bottom and sides of a loaf pan; set aside. In a large bowl, combine flour, salt and baking soda. Make a well in the center of the flour. In a second bowl, combine eggs, sugar, tomato, oil and vanilla. Add tomato mixture to flour and stir until just moistened. Fold in pecans and raisins. Spoon into loaf pan. Bake 1 hour or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely before slicing. From - Mama Dip's Family Cookbook.
Baked Green Tomatoes
Preheat oven to 350 F. Cut green tomatoes into 1/2-inch slices and arrange half in the bottom of a greased glass baking dish. Layer with bread crumbs, salt, pepper and pieces of butter. Repeat with the rest of the tomatoes, bread crumbs, salt, pepper and butter. Sprinkle with grated Parmesan cheese. Bake until tender.
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