Home > Tomato Care, Tomato Recipes > Green Tomatoes Will Ripen Indoors Too!

Green Tomatoes Will Ripen Indoors Too!

OK we’re at that time of year that we all dread….end of the Tomato season! This is pretty bad, but no where as bad as end of Terrorist Season in Yemen yesterday for ol’ Anwar alAwlaki, I mean we just have to turn over some dirt here in a few weeks…that guy is going to get a bunch of dirt thrown on him….which scenario do you want to be in….hmmmm?

A Bucket of Green TomatoesOK, here’s a bunch of Green Tomatoes. We can pick the tomatoes when they’re green and bring them inside to ripen. If we want to prolong the ripening process we can pull the whole plant right out of the ground and hang the plant upside down in the garage or some other relatively warn place to continue ripening.

OR….we could russle up some “Fried Green Tomatoes”. Here is a dandy recipe.

Personally I prefer to let the tomatoes turn and then do whatever it is I want to do…canning, ketchup, relish, or just enjoy a slice on a sandwich as long as they last. If the tomatoes get too ripe all is not lost…DO NOT THROW THEM AWAY!!! You can find a nice plot of dirt and just place the tomato on the dirt….that’s it, just wait till late spring and I guarantee there will be some volunteers growing there. Let them grow a little and then transplant them to a spot in your garden, how easy is that?

Here’s another great recipe you might want to try…it’s pretty easy.

Roasted Tomato-Red Wine Cream

by tomatocasual.com

By David Harbilas

This is a fairly easy sauce that is short on prep time, long on cooking time and long on flavor.

If you want to impress someone, this is a good sauce to make with a rich flavored entrée of beef, poultry, or pork.

Like many of my recipes, it makes use of a basic roasted tomato puree but takes an addition of a red wine reduction and heavy cream.

Makes about 3 cups of sauce

One bottle of red wine
1 carrot, rough chopped
1 onion, rough chopped
1 stalk of celery, rough chopped
1 head of garlic, cut in half
1 bay leaf
1 sprig thyme
2 sprigs parsley
3 tablespoons of butter
3 tablespoons of flour
3 red globe variety tomatoes
1 cup heavy cream
Olive oil
Salt and pepper to taste

Preheat an oven to 300 degrees. Coat the tomatoes in olive oil, place in a roasting pan, season with salt and pepper and cover the pan. Roast the tomatoes for at least four hours, until slightly shriveled and reduced in size. Remove the tomatoes from the oven and allow to cool. Puree the tomatoes with a little of their roasting juices to make a smooth puree. Pass the puree through a fine mesh sieve.

Meanwhile, in a heavy bottomed saucepan, heat about 2 tablespoons of olive oil. Saute the carrot, onion, and celery over medium heat for about 15 minutes, or until slightly caramelized. Add the butter and flour to make a light roux and cook for 3-4 minutes. Add the garlic, herbs, and red wine and turn the heat up to high. Allow the mixture to reduce by at least half. Strain the mixture through a fine mesh sieve into a clean saucepan.

Add the roasted tomato puree to the red wine sauce and bring to a simmer. Reduce the mixture by half and add the heavy cream. Reduce the final sauce until thick and serve.

OK….the next post will be on Saturday, November 5th.

 

Posted Saturday, October 1st, 2011 by by admin, under Tomato Care, Tomato Recipes.

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