This afternoon I got a call from a woman who advised that I should put my green tomatoes on an east facing window sill and that they would ripen one by one. However, she said this wouldn't work if the tomatoes had been refrigerated.
My green tomatoes haven't been refrigerated, but they have been in paper sacks in the garage for a few days, and it's been getting pretty cold out there. Before that they were on vines in my garden getting cold at night, so I'm not sure how refrigeration would affect the ripening process.
Someone else suggested I wrap each green tomato separately in newspaper and then put them in a brown paper bag, close it up, and place it in the basement for a few days. A couple of other people suggested the same formula, only with a cardboard box. Still another person advised me to put the tomatoes under my bed in a cardboard box.
So, I'm going to experiment with all of these methods. aI'll keep you posted on how they turn out.
But a lot of readers have been advising me, instead, to just keep my green tomatoes and use them in recipes, such as green tomato pie. Add enough sugar, I'm told, and it'll taste almost like an apple pie.
A couple of readers have told me that you can use just about any apple pie recipe for this, just substitute sliced green tomatoes for apples. But here's what looks to be a good, simple pie recipe specifically for green tomatoes from Taste of Home.
- 1-1/2 cups sugar
- 5 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch salt
- 3 cups thinly sliced green tomatoes (about 4 to 5 medium)
- 1 tablespoon cider vinegar
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- In a bowl, combine the sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat.
- Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 350° for 1 hour or until tomatoes are tender. Cool on a wire rack to room temperature. Store in the refrigerator. Yield: 6-8 servings.