Now I'm talking about the unripened, green tomatoes, not those weird tomatoes that are perfectly ripe but stay green.
If you're one of those gardeners who invariably end up after the frost with an abundance of tomatoes that aren't going to ripen, you know, you can
only fry so many
Pickling is sure an option, too. But if you like a tart pie like rhubarb or gooseberry, then I think you'll really like green
tomato pie. I'm all about the tart fruit pie, and I like this in the rotation.
It's basically an apple pie, only with green tomatoes. Plenty of recipes on line, but here's one I've used:
Start with 1 1/2 pounds or so of sliced green tomatoes.
Stew them 5 minutes in syrup made with 1 1/2 cups of water and 1/2 pound of sugar.
Add grated rind of 1 lemon, 3/4 tsp. cinnamon.
Cook tomatoes until getting transparent. Don't overcook, or the end product might be too soft.
Add 1/2 cup of seedless raisins or chopped figs. (optional) Cook a few more minutes.
Spread over baked pie shell, cover with stripes of fresh pie dough and bake until brown.
Time and temp depends upon the consistency of the tomato. I like them tender but not too mushy.
If you haven't ever tried this and you're a baker, give it a shot. I don't think your family will be disappointed. Served out of the oven with
some vanilla ice cream
Personally, I leave out the raisins/figs.
