Fried Green Tomato and Green Tomato Relish Recipes

If you still have green tomatoes on your vines, don’t let them go to waste. Pick them before the first frost. Some tomatoes that have started to change color will still ripen if you place them in a warm place in your kitchen.� Use green tomatoes in the following recipes.

Fried Green Tomatoes

4 to 6 green tomatoes, sliced 1/4-inch thick
Salt
Watkins Granulated Black Pepper
Flour for dusting
2 eggs, beaten
Cornmeal, bread crumbs, or cracker crumbs
Bacon grease or vegetable oil

Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).

Keep warm in a low 200° to 250° oven if frying in batches.

Variation
Salt and pepper sliced tomatoes; coat with flour, cornmeal, bread crumbs, or cracker crumbs and fry.

Oven Fried Green Tomatoes

4 to 6 green tomatoes, cut in 1/4-inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
Salt
Watkins Granulated Black Pepper
1 1/2 cups all-purpose flour

Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour. Dip each slice into egg and then into the flour again.

Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.

For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.

Green Tomato Relish
This relish tastes great on sandwiches and burgers.

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons Watkins Celery Seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.

Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

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Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/oct15-06newsletter.htm.
Visit her at http://www.everydaynecessities.com
http://www.WatkinsOnline.com/eleisiawhitney

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