I found a big fistful of orangey-red tomatoes. They made good snacks, although weren’t as tasty as the sun-warmed-super-red tomatoes we enjoyed in September.
But what impressed me was how many green tomatoes survived on those naked vines. (Unfortunately, they taste gross. )
What is there to do with 1 pound (600 g) of green tomatoes?
Well C’s mum used to make Green Tomato Mincemeat . (see recipe below).
The fruit sat on our counter for a few days as I searched out the recipe… and wouldn’t you know a few more tomatoes turned red!
I ate them 🙂
After not too long there weren’t enough green tomatoes to make the recipe…. so I continued with the experiment…
Now it’s the end of November & I’ve had treats all month. It’s a wonder what those full spectrum florescent lights do.
I’m still waiting to see if the last couple turn color.
Won’t it be impressive if they do?
I’ll have to try JM’s recipe next year.
Green Tomatoe Mincemeat
2 lb. green tomatoes ( 2 cups = 1 lb.)
2 lb. apple
1 1/2 cup raisins
2 lemons (or 1/2 cup vinegar)
2 1/2 lbs. sugar
1 1/2 tsp. salt
1 tbsp cloves
1/2 tsp. nutmeg
1/2 cup mixed peel (if desired)
4 cups boiling water
Grind tomatoes in a blender & scald with 2 cups boiling water. Pour off & repeat.
Grind apples & raisins… add with other ingredients to tomatoes
Simmer 1 hour or until tender.
Bottle & seal with wax.
Yields: 2 quarts (Thanks to LM for tracking the old recipe down.)