November’s Recipe of the Month: Green Tomatoes

…eat them! The first frost may have stunted your tomato vines but think twice before sending them to the compost. These unripe, tarty fruits are amazingly delicious as salsas, soups, relishes, fried (like the movie), or even in desserts – bizarre but tasty.

Fried Green Tomatoes (from epicurious.com)

4 large, firm green tomatoes cut crosswise into ½ inch slices
Kosher salt and freshly ground pepper to taste
1 cup finely ground cornmeal
1 tsp paprika
2 eggs
vegetable oil

Sprinkle the tomatoes with the salt and pepper; set aside. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs. Cover the bottom of a heavy skillet with ½ inch of oil, then place it over medium high heat. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side. Transfer tomatoes to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

Try canning fresh green tomatoes to prevent winter scurvy:

Green Tomato Relish (Southern Sideboards, courtesy of Mrs. Suzy McKay, Mississippi)

6 green peppers, chopped
1 hot pepper, chopped
12 green tomatoes, chopped
6 onions, chopped
½ cup salt
3 cups sugar
1 quart vinegar
1 tbsp turmeric
¼ box whole mixed pickling spice

Soak peppers, tomatoes, onions and salt overnight in water to cover. Drain and wash off. In a pot place sugar, vinegar, turmeric and spices tied in cheesecloth. Bring to a boil. Add the drained vegetables. Return to a boil. Spoon into jars and seal. Yield: 6 pints

If green isn’t your scene simply wrap the tomatoes in newspaper and hide them in a dry, dark place for a week or two. Provided you don’t forget about them, you’ll have ripe, traditional red tomatoes in no time.