We are off on our travels soon, so it was time to take down the tomato plants and make something of the abundance of green tomatoes left on the vines. I think that the green ones are more beautiful than any other tomatoes I have seen. I have never actually eaten green tomatoes, but as time is short, we might just do that. I had grand plans to batch cook tomato sauce, which unless they ripen up in the next 2 days isn't going to happen. Perhaps I shall take some with us to whip up a few self catered frugal meals, or to give to the friends we will visit on our travels.
I am amazed that these fruits are so integral to so many food traditions, not least my own. I assume that it is in part because they are easy to grow and marry well with so many other flavours. As a student, most of the people I knew didn't let a meal go by without resort to a can of plum tomatoes. They are delicious, they are useful, but I can't help but feel that I rely on them a little too much for easy weekday meals. Having managed to produce delicious homegrown tomatoes for the first time in years, I want to do it all over again next summer and be able to savour them as a seasonal treat.
I have no idea what we are going to eat in their place this winter...
There are lots and lots of recipes for preserving -and eating fresh - green tomatoes, especially in the Deep South. I have quite a few so have a search :)
ReplyDeleteI was sceptical but we tried some fried and they were lovely! Never got around to chutney, but may do this year if we have lots left. Placing a banana amongst them ripened the stragglers up too.
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