Green tomatoes!

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Chi_Rup
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Green tomatoes!

Post by Chi_Rup » Mon Mar 12, 2018 3:14 pm

At the farmer’s market last weekend I found these gorgeous looking dark green tomatoes. Marmonde variety:

Image

Now I was planning to make a sauce with them but I’m worried it will turn out brown. Shit on spaghetti. You agree?

Current plan is simple aglio olio spaghetti with a pinch of chilli flakes and Italian hard cheese, and these on the side with olive oil and salt. More interesting right?

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DCComic
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Re: Green tomatoes!

Post by DCComic » Mon Mar 12, 2018 3:56 pm

What do they taste like raw?
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Re: Green tomatoes!

Post by Chi_Rup » Mon Mar 12, 2018 6:59 pm

Sweet and acidic. They don’t need vinegar, just oil and salt.I think I’ll try stuffing and roasting the last two with couscous.

I highly recommend them if you see any around.

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Re: Green tomatoes!

Post by DCComic » Mon Mar 12, 2018 7:11 pm

Make a salad. Just them, mozzarella, oil and salt.
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Re: Green tomatoes!

Post by Scrubb » Mon Mar 12, 2018 10:36 pm

And some basil!
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Re: Green tomatoes!

Post by DCComic » Mon Mar 12, 2018 10:45 pm

And some basil.
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Re: Green tomatoes!

Post by BeatRaven » Mon Mar 12, 2018 10:52 pm

Fried green tomato's -and maybe rewatch the classic weeper of the same name.

You can't slice them thin enough. Use panko bread crumbs.

Maybe put a paper thin slice of parm.cheese between two slices before battering them. The healthier oven option is pretty good too.

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Re: Green tomatoes!

Post by Scrubb » Mon Mar 12, 2018 11:10 pm

They're not unripe green, though, they're a variety that is greenish when ripe. The kind you fry have to be unripe, don't they?

They do make for a dark sort of sauce. I grow yellow, burgundy, purple, and orange varieties so if I make a sauce or chili I usually combine colours so it won't be too dark.
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Re: Green tomatoes!

Post by DCComic » Mon Mar 12, 2018 11:23 pm

Are there noticeably different flavours if you cook them in a sauce?
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Re: Green tomatoes!

Post by BeatRaven » Mon Mar 12, 2018 11:51 pm

If they're on the hard side, fry 'em up.

Google tomatillo recipes too. Morroccans do good things with tomillios and green tomatoes.

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Re: Green tomatoes!

Post by rider5 » Tue Mar 13, 2018 1:40 am

I regret I can't grow tomatoes here except for cherry and roma varieties. It's good to see a revival of some of the heirloom varieties. Tomatoes don't have the range of chili pepper varieties but it is still pretty diverse.

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Re: Green tomatoes!

Post by mishmish » Tue Mar 13, 2018 7:23 am

Except for cherry tomatoes they all taste pretty much the same to me if I close my eyes and disregard texture. Not exactly but close enough to disregard differences. Not like say, pear or apple or capsicum varieties. But one doesn't eat with closed eyes. If for sauce maybe use those green (brown) ones with minced meat? add capsicum (red, green, yellow bell pepper) if you want to avoid brown sludge look?

Don't really get the fried tomato thing. I don't 'get' most any fried vegetable though.

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Re: Green tomatoes!

Post by Chi_Rup » Wed Mar 14, 2018 11:51 am

They’re on the hard side, there’s a crunch to them. I was tired so just sliced them thin and put them on a sourdough sandwich with cheddar. I’d prefer them with a Camembert, but they’re sharp like pickle. A little bit like balsamic vinegar in fact.

I would fry them when I get another batch. Hollowing out and stuffing would be a waste as they’re very fleshy.

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Re: Green tomatoes!

Post by rider5 » Sun Mar 18, 2018 6:48 pm

mishmish wrote:
Tue Mar 13, 2018 7:23 am
Except for cherry tomatoes they all taste pretty much the same to me if I close my eyes and disregard texture. Not exactly but close enough to disregard differences. Not like say, pear or apple or capsicum varieties. But one doesn't eat with closed eyes. If for sauce maybe use those green (brown) ones with minced meat? add capsicum (red, green, yellow bell pepper) if you want to avoid brown sludge look?
You have a point there. I'm just nostalgic for those big juicy summer garden grown tomatoes that are impossible to get at the store.

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Re: Green tomatoes!

Post by mishmish » Sun Mar 18, 2018 8:03 pm

I don't blame you. I'm pretty lost in the kitchen without a goodly bunch of tomatoes, and harvested green for ripening in shipment from far away places just does not cut it, regardless of color.
Tomatoes grow year round here but in hothouses in the winter. Although always in fresh supply (and always vine ripened) hothouse ones still aren't as tasty the ones grown in direct summer sunshine.

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