Ah, Fall. My favorite time of the year. Harvesting is in full swing if, unlike me, you were lucky enough to get your tomatoes to grow this year. We are in a third year drought that has devastated the gardens sending tomato consumers to the farmers markets, roadside stands and sneaking into their neighbor's tomato patch for the juicy fruit. Tomato sauces, tomato pies, chili, spaghetti, canned and frozen. We have been putting "them by" as we say here in the south for winter's soups and stews.
I thought you might enjoy a few recipes for that abundance of tomato harvest. Even a green tomato recipe for those of you who can't bear to wait. :)
Green Tomato Chutney
Yield: 4 half-pints if you're canning
3 pounds green tomatoes, cored and chopped
1 pound sweet green peppers, cored, seeded and chopped
1 pound apples, cored and chopped
1 pound onions, chopped finely
1 cup raisins
3 cloves garlic, minced
1 fresh red or green hot pepper, cored, seeded and minced
1 pint tarragon vinegar (recipe to follow make ahead)
2 cups packed light brown sugar
1 tablespoon non-iodized salt
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon ground nutmeg
Combine all ingredients in a heavy-bottomed, nonreactive pot. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 45 minutes, stirring frequently. Follow standard pressure canner method of preserving if so desired.
Can be served over salad greens or raw veggies
2/3 cup tomato juice
1/2 cup extra-virgin olive oil
1/4 basil sherry vinegar (recipe to follow)
2 tablespoons sun-dried tomatoes, minced
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Whisk all ingredients together in a nonreactive bowl. Cover and refrigerate for one hour before using to allow flavors to blend. Store in a tightly covered jar in the refrigerator.
Yield: One cup
10-20 sprigs of any favorite herb such as tarragon, basil, rosemary, chive or mint
1/4 teaspoon black peppercorns, whole
1 cup white wine vinegar (white vinegar can also be used as long as it is 5% acidity)
Rinse and dry herbs. Bruise all the herbs with a wooden spoon and place in sterilized container such as a jar. Add vinegar and seal. Store is cool, dark place for at least three weeks. Strain into decorative bottles. Store in a cool, dark place and use within four months.