Do you have lots of green tomatoes hanging on your vines? Are you afraid you lack the space to bring them all inside to let them ripen? Are you like me and can't stand the thought of wasting good produce?
Well, do I have the answer for you. The past couple years we seemed to have a surplus of green tomatoes at the end of the season. I had put up all the ripe tomato products I wanted, but didn't want these to go to waste. I had heard of fried green tomatoes and green tomato pie, but neither appealed to me.
Then I came across this cookbook and snatched it up. On page 135, I found this recipe. The past two years, we made and canned a lot of this. Jamey would often take it to work/school for his lunch, eating it over rice. This year, we didn't can any because the tomato varieties we used didn't leave us many green ones. Plus, we have about 6 quarts left over from last year. We will have to wait until next year, but not so with you. Of course, you don't have to can it. Make a batch, eat it and freeze the leftovers for another day. It's very easy, very yummy and, if you use oil instead of butter, very vegan.
Curried Green Tomato Sauce (Anne Gardon)
3 lbs. cubed green tomatoes, about 6 cups (no peeling or coring needed)
2 onions, coarsely chopped
1/4 cup butter
4 tbsp. curry powder
1 tbsp. cumin
1 cup water or coconut milk
1/2 cup brown sugar
1/2 cup raisins
2 tbsp. lemon juice
salt to taste (I use about 1 tsp.)
1. Saute onions in butter until soft. Sprinkle with curry powder and cook 3 minutes. Add remaining ingredients and simmer 30 minutes, stirring occasionally. Add more water if necessary.
2. Ladle into jars, seal and process in boiling water for 30 minutes or 10 minutes in the pressure canner. Or freeze.
3. Serve on a bed of rice, with grilled chicken or fish.
Makes 5 16-ounce jars.