Green Tomato Snack Cake

Did your fall garden clean out leave you with a bunch of green tomatoes? This green tomato snack cake is similar to carrot cake so it goes well with cream cheese frosting. But frosting is just an option as it is moist and spicy on it's own.

Ingredients:

1 cup whole wheat flour

1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp allspice

3/4 cup brown sugar

1/4 cup vegetable oil

1/4 cup applesauce

2 eggs

1 tsp vanilla

1/2 cup chopped walnuts

1/2 cup raisins or dried cranberries

1 1/4 cups diced green tomatoes

Combine the whole wheat flour, all purpose flour, salt, baking powder, baking soda, cinnamon and allspice. Set aside.

In a separate bowl, mix the brown sugar, vegetable oil, applesauce, eggs and vanilla together. Next mix the dry ingredients into the wet and stir to combine.

Fold in the walnuts, raisins and green tomatoes and spoon into an 8 X 8" baking pan that has been sprayed with oil and lined on the bottom with parchment paper.

Bake at 350° for 40-45 minutes. A cake tester should come out clean when it's done.

Makes 9 servings

If you still have a load of green tomatoes try this sweet relish:

https://www.hotandcoldrunningmom.ca/2015/10/green-tomato-sweet-relish.html 

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Green Tomato Spice Cake

My last green tomato recipe of the season! I finally used up all the end-of-season greenies in this moist and delicious fall dessert. It's warming spices set off the chopped "fruit" perfectly.

Ingredients:

4 cups finely diced green tomatoes (think chopped like relish)

1 tbsp sugar

1/2 cup butter, at room temperature

2 cups sugar

2 eggs

2 cups flour

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

1 tsp baking soda

1/4 tsp salt

Cinnamon Frosting:

2 oz cream cheese, at room temperature

1/4 cup butter, at room temperature

1 cup icing sugar

1/4 tsp vanilla extract

1/2 tsp cinnamon

1-2 tsps milk (optional)

Start by tossing the diced tomatoes with 1 tbsp sugar and let stand 15 minutes, then drain in a colander (no need to rinse) and pat dry with a paper towel. 

In a large bowl cream the butter and 2 cups sugar together, then add the eggs and beat until fluffy. In another bowl sift together the flour, cinnamon, ginger, nutmeg, allspice, baking soda and salt.

Mix the dry ingredients into the wet. Add the green tomatoes and mix until well combined. Spoon into a greased 9 X 13" baking dish.

Bake at 350°F for 50-55 minutes or until a cake tester comes out clean.

Cool on rack before mixing the frosting ingredients together and slathering on the cake. The milk in the frosting is optional depending on how you like the consistency.

 

Makes 24 servings

Green Tomato and Raisin Pie

Green tomatoes are a wonderful and under used fruit. And this somewhat out of the ordinary pie will have you asking for more! If you are unsure, you can ease your way into green tomato pie by using half apples/half green tomatoes but will soon realize that there was nothing to fear from the green tomatoes. Except maybe the fear of eating too much pie!

Ingredients:

1 1/3 cups sugar

5 tbsps flour

1 tsp cinnamon

pinch of salt

3 cups thinly sliced green tomatoes

1 cup raisins (or dried cranberries)

1 tbsp apple cider vinegar

1 tbsp butter

dough for an 8-9" double-crusted pie

Combine the sugar, flour, cinnamon and salt. Then in a large bowl combine the green tomatoes, raisins and vinegar. Dump the dry ingredients in with the tomatoes, etc and toss to fully coat.

Roll out the dough and lay the bottom crust in a pie plate. Spoon the filling in and dot with butter. Brush the edge with water.

Roll out the dough for the top and put in place. Seal the edges and cut air holes in the top.

Bake at 350°F for 1 hour.

Cool to room temperature before slicing.

Seconds anyone?

Green Tomato Chutney

There are many ways to serve chutney ... the more common being with cooked pork, chicken or beef. It can be served with cold deli meats and cheese on a charcuterie board. Or use your imaginations and mix it with plain Greek yogurt for a dip, top a hamburger, glaze your butternut squash, eat it with a spoon !!!

Ingredients:

6 cups chopped green tomatoes

6 cups chopped red onions

1 cup raisins

3 minced garlic cloves

1/4 tsp cayenne powder

1/4 tsp black pepper

1 1/2 tsps sea salt

2 1/2 cups brown sugar

2 cups malt vinegar

Put all the ingredients into a large pot and bring to a boil.

Then reduce heat and simmer uncovered for 1-3 hours until reduced down, thickened and browned.

Spoon into sterilized jars and process 10 minutes in a hot water bath. Or if you don't want to process them just keep them in the fridge but remember to use them in a month or two.

While ready to eat right away the chutney will mature and mellow (like some men do😉) after a month or so on the shelf. Once opened keep refrigerated and use within about a month.

Makes 3 1/2 cups

Green Tomato Walnut Squares

Make use of those green tomatoes that ran out of time to ripen with these sweet squares that people might think are apple 😉

Ingredients:

2 cups diced green tomatoes

1 cup brown sugar

1 tbsp fresh lemon juice

1/3 + 2 tbsps butter, at room temperature

1/4 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 tsp salt

1/4 tsp baking soda

1/2 tsp cinnamon

1 cup oats

1/3 cup chopped walnuts

In a small pot, and on medium heat, cook the tomatoes, 1 cup brown sugar and lemon juice together to thicken. About 20-25 minutes.

In a bowl combine the remaining ingredients and divide in half. Grease a 9 X 9" baking pan and press half the mixture into the bottom of the pan. Pour the filling in.

Then sprinkle the other half of the oat mixture on top and gently press.

Bake at 350°F for 30-35 minutes.

Cool completely before cutting.

Green Tomato and Apple Loaf

I know we have just planted our tomato plants in the garden but before you know it the end of season will be here. And you'll have an abundance of green tomatoes. This is a tasty transformation of those green tomatoes into quick bread. 

And I've included a link to my Chocolate and Green Tomato Bread at the end of this post too.

Ingredients:

3 cups flour

1/4 tsp baking powder

1 tsp baking soda

1 cup sugar

1 cup brown sugar

1 tbsp cinnamon

1 tsp salt

2 eggs

1 cup vegetable oil

1 tsp vanilla

1  1/2 cups grated green tomato

1/2 cup grated apple, with peel

Stir together the flour, baking powder, baking soda, sugar, brown sugar, cinnamon and salt. Mix the eggs, vegetable oil and vanilla together and combine with the dry ingredients. The mixture will be crumbly.

Stir in the green tomatoes and apple and the batter will come together but will still be thick.

Grease and flour 2 - 9 X 5 loaf pans and spoon the batter in.

Bake at 350°F for 55-60 minutes. A cake tester should come out clean.

Cool in pans 10 minutes before removing to cool completely on racks.

Then slice and serve.

Makes 2 - 9 X 5 loaves

You might also like Chocolate and Green Tomato Bread

https://hotandcoldrunningmom.blogspot.com/2016/10/chocolate-and-green-tomato-bread.html

Orange, Lemon and Green Tomato Marmalade

Running out of ways to use your green tomatoes up? Well then this delicious marmalade recipe is just what you're looking for!

Ingredients:

4 lbs green tomatoes, diced about 9 cups

2 oranges

1 lemon

1 cup water

5 cups sugar

1" fresh ginger, minced

Using a vegetable peeler remove the top layer of rind from the oranges and lemon and cut into thin strips. Place the strips in a saucepan with 1 cup of water and boil for 5 minutes, then drain.

Remove the white pith from the fruit and cut into pieces also removing the membrane from each segment.

Cut the tomatoes into small pieces (the size you want to find in your marmalade) removing any blemishes.

In a large pot combine the citrus rind, orange and lemon pieces, green tomatoes, sugar and ginger. 

 

Bring to a boil, then keep on boiling uncovered until the marmalade reaches a temperature of 121°F or passes the cold plate test. That is when you take a spoonful of jam and sit it on a plate that has been in the freezer. Let it sit for 30 seconds then push it with your finger. If it wrinkles it is at the setting point.

Pour into sterilized jars and seal. Then process in a hot water bath for 10 minutes.

Any jars who's lid has not sealed can be re-processed using a new lid or simply kept in the refrigerator. 

This recipe made 8 - 4 oz (125 ml) jars

Adapted from: themessybaker.com

Green Tomato, Carrot, and Pepper Pickles

Similar to a giardiniera, these pickles work on an antipasto plate, atop a mound of ricotta on rusk or simply a pickle on your dinner plate. Aren't they pretty? 

Ingredients:

8 cups sliced green tomatoes, about 1/4 - 1/2" thick

1/4 cup coarse salt

3 cups white vinegar

1 cup water

1 red pepper, sliced

1 or 2 carrots cut in sticks

1 jalapeño, sliced in rings

2 cups olive oil

6 garlic cloves, whole or halved

2 tsps dry oregano

2 tbsps black peppercorns

In a large bowl layer sliced tomatoes with coarse salt. Cover with a plate and dishtowel and refrigerate 24 hours.

After 24 hours, drain the tomatoes in a colander and press gently. Let sit in colander 15 minutes. Again in a large bowl, mix the water and vinegar together and add the tomatoes, red pepper, carrots and jalapeño. 

Make sure they are fully submerged in the liquid. I used a plate topped with a water-filled bowl for weight. Cover with dishtowel and wait 4 or 5 hours.  Then drain and let sit in colander 30 minutes.

Combine the olive oil, oregano and peppercorns. Pack (really pack!) sterilized jars with the vegetables and a couple of garlic cloves.

Pour the oil mixture into each jar, pushing down the veggies so that everything is covered with oil. Seal the jars.

Good in the fridge for 6 months, if they last that long!

Makes about 3 pints.

Adapted from: https://carlaazevedocooking.wordpress.com/2016/11/25/italys-secret-condiment-pickled-green-tomatoes/