Finally, you'll know what to do with those green tomatoes that you see at the farmers' markets! Tomatoes are technically fruit but we most commonly use them for savory dishes. You could make fried green tomatoes but green tomatoes are also perfect for jam making because they bring more tartness than a red tomato would. We've added a few spices and made a really unique jam!
For the recipe:
- 450 grams green tomatoes, wedged, seeded and white inner parts removed
- 350 grams sugar
- 1/2 lemon, juiced
- 40 grams cider vinegar
- 1/4 cinnamon stick
- 1/4 vanilla bean, split and scraped
Makes a 12 ounce jar or three mini 4 ounce jars.
Place the green tomatoes, sugar, vinegar and lemon in a ceramic or glass bowl and let them macerate overnight.
Next day, add the cinnamon and vanilla. Bring to a boil and cook until the tomato pieces have
Pour the mixture through a food mill or a strainer to remove the skins. Reserve the cinnamon and vanilla bean on the side.
Bring the contents back to a boil along with cinnamon and vanilla and cook for about 5 minutes. Check the consistency by placing a small amount of tomato jam on a cold plate and seeing if it sets.
As soon as it is ready, pour the jam into your jars and flip them over to seal!
Tomato juice as a beverage has lost its appeal in our time but back in the early 20th century, it was commonly served. This is a simple tomato juice recipe where you can easily substitute the basil for other herbs or the cayenne for a different pepper. Also for a boozy version, add a few ice cubes and some vodka and voila!
For the recipe:
- 2 red tomatoes, cut into wedges
- 5 basil leaves
- juice of 1/4 lemon
- cayenne pepper
Makes one glass.
Place the tomatoes and basil in your juicer.
Stir in the lemon juice and add salt and cayenne to taste. We added quite a bit of salt and cayenne, these too ingredients really bring out the flavors. And for a boozy version, just add vodka and you're set!
This month we are all about tomatoes!