Green Tomato Bars Food

GREEN TOMATO MINCEMEAT

Steps:

• This is the mincemeat I use all the time now.
• Don't peel tomatoes or apples.
• Core and chop in processor.
• Cook everything together slowly for 1 1/2 to 2 hours.
• Bottle in sterilized jars and hot water process for 25 minutes.

GREEN TOMATO-APPLE CHUTNEY

Steps:

• Mix together all the ingredients in a large, non-reactive pot.
• Bring to a boil, then reduce heat to a low boil and cook, stirring frequently, for 45 minutes, until the mixture is thick and jam-like.
• Once finished, ladle the chutney into clean jars.

USE UP THOSE GREEN TOMATOES BARS

Steps:

• Drain tomatoes on paper towels for 10 minutes.
• In a saucepan, add drained tomatoes, 1 cup of the brown sugar, and the fresh lemon juice; simmer,uncovered, for 20-25 minutes or until thickened, stirring occasionally.
• Remove from the heat and stir in the lemon flavor extract and set aside.
• In a large bowl, cream the butter and remaining 1 cup brown sugar.
• Add flour, baking soda, and salt and mix well.
• Stir in the oats and nuts.
• Measure out 2 1/2 cups of this dry mixture and press it into the bottom of a greased 9x13" baking pan.
• Spread the slighly cooled tomato mixture on top.
• Crumble the remaining dry mixture over the top, like a crumb topping.
• Bake at 375 F for 30-35 minutes, or until golden brown.
• Let cool completely, then cut into 24 bars to serve.

GREEN TOMATO CAKE

Steps:

• Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• Cream butter and sugar. Add eggs and beat until creamy.
• Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
• Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
• Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

GREEN TOMATO BARS

Steps:

• Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside. , In a bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on a greased 13-in. x 9-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375° for 30-35 minutes or until golden brown. Cool.

GREEN TOMATO MARMALADE

Steps:

• Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the rind. Set aside while you segment the oranges and lemons.
• In a small saucepan, boil the slivered rind in 1 cup water for 5 minutes. Drain and rinse.
• Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
• Place the drained citrus rind, citrus pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours.
• Meanwhile, sterilze the preserving jars and prepare a water bath for processing. Click here for a step-by-step overview if you are new to preserving or need a refresher.
• When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Place lids on the jars and screw on the band until finger-tip tight. Process the jars in a boiling water bath for 10 minutes.
• Once you remove the jars from the bath, allow to cool undisturbed for 24 hours. Check to ensure jars have sealed.

GREEN TOMATO JAM

Steps:

• Rough chop the tomatoes and place into a non-reactive sauce pan. Add salt, sugar and lemon juice to the pan and place pan over medium heat. Bring the mixture to a boil, stirring all the while to help break down the tomatoes and fully mix the ingredients. Once at a boil, reduce heat to medium low, allowing the mixture to simmer for 35-40 minutes, stirring regularly to keep the mixture from scorching. With about 5 minutes left on the simmer, add in vanilla and lemon zest. Stir until fully incorporated. Pour the hot mixture into a strainer and remove the seeds and skin. Place the strained mixture into a mason jar and allow to cool. Will keep in the fridge for about 1 week.