Green Tomatoes Galore

September 23, 2014

Author: Neighborhood Farm Initiative

Category: General News Recipes

As today is the first day of fall, it seems like a good time to talk about what to do with all those green tomatoes on the vine that most likely will not turn red any time soon. Fall is also a good time to turn up that oven and bake again! While you can put your green tomatoes on your window sill and wait for them to turn red, you can also discover the wonderful taste of green tomatoes! Everyone’s heard of fried green tomatoes, which are delicious, but have you ever thought about green tomato cake, muffins, or cupcakes? Green tomatoes themselves are not super tasty, but when cooked can make a moist, sweet, delicious treat.

Check out the recipe below taken from The Eclectic Cook blog for easy green tomato muffins.

Green Tomato Muffins
Adapted from King Arthur Flour
Makes 12 Muffins

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp kosher salt
2 tsp cinnamon
1 tsp nutmeg
½ cup unsalted butter, softened
½ cup sugar
¼ cup packed brown sugar, packed plus more for sprinkling
1 large egg, lightly beaten
1 cup buttermilk
1 ½ cups green tomatoes, seeded and chopped (about 2-3 green tomatoes)

Preheat oven to 450°F. Grease and flour muffin tin or line with paper cups. In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, cream together the butter and sugars. Add the egg and mix well to combine. Gently stir in the buttermilk. Stir in the flour mixture fold in the tomatoes.

Fill the muffin cups with the batter. Generously sprinkle the muffins with brown sugar. Bake for 10 minutes and then lower the oven temperature to 400°F. Bake for 15 to 20 minutes more. Muffins should be golden brown and a cake tester or toothpick inserted in the center of a muffin will come out clean. Cool for 10 minutes, then remove from tin and cool completely on a wire cooling rack.

End of season harvest

End of season harvest

The muffins I made from this recipe turned out really well, but I also had about 20 more green tomatoes to use up! So I looked around for some savory recipes and found Green Tomato Salsa Verde, which is great if you didn’t grow tomatillos this year and still want all the fun recipes that come with tomatillos!

The following recipe is adapted from the Ball Fresh Preserving website. I didn’t end up canning this, instead I used it to make eggplant enchiladas with almonds and froze the rest to make something summer-y during the colder months! Yum!

Green Tomato Salsa Verde

  • 7 cups chopped cored peeled green tomatoes (about 12 medium)***
  • 5 to 10 jalapeno, Habañero or Scotch bonnet peppers, seeded and finely chopped (I used about 7 jalapenos)
  • 2 cups chopped red onion (about 2 large)
  • 2 cloves garlic, finely chopped
  • 1/2 cup lime juice
  • 1/2 cup loosely packed finely chopped cilantro
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

***Instead of taking the time to chop, core, and peel all the green tomatoes, I baked them whole for about 15 minutes. After they cooled I pureed them whole in a food processor (an immersion blender would work really well) and then strained the seeds and skins through a strainer.

Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes (this direction for the heating part is mainly for the canning, if you’re not canning you do not necessarily need to heat up all of the ingredients).


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