Amazing, Historical Ways To Use Tomatoes! Part 5
Green Tomato Jam - Carver states that you take 4 pounds of green tomatoes, 4 pounds of granulated sugar, 1 cup of water, and 2 ounces of preserved ginger. First you wash the tomatoes and cut up into pieces; add the remaining ingredients and then cook until the concoction turns clear, which will take about two hours on the stove; then strain through a coarse strainer or chinois to remove the seeds; pour the mixture while boiling hot into sterilized jars, and then seal them up.
Red Tomato Jam - The instructions are for 7 pounds of ripe tomatoes by weight after they are peeled, 3 pounds of granulated sugar, 1 pound of seeded raisins along the lines of a sultana, 1 pint of white cider vinegar, 1 lemon which has been cut fine along with the peel with the seeds taken out; 2 teaspoons of ground cinnamon, 2 teaspoon of ground cloves, and a small dash of cayenne pepper; then you boil it until it gets thick like a conventional fruit jam; you pour into glasses, jars, or crocks, and then you seal it up with paraffin wax.
Tomato Timbales - Carver's recipe calls for you to boil for five minutes two cups of stewed or canned tomatoes and one onion which has been finely minced; then thicken the mixture with one tablespoon of flour dissolved in cold water; let the mixture cool; add three eggs that have been thoroughly beaten; and then use to fill some small buttered moulds; and place in a pan of hot water in a bain marie and proceed to bake until firm like a strong custard.
Green Tomato Pie - First you lay down your pie dough at the bottom of the pie pan and cut up the tomatoes into very thin slices; then you sprinkle them with a goodly amount of lemon juice; sweeten them with a decent sprinkling of brown sugar; take a tablespoon of butter which you will dot evenly over the pie; cut up some preserved ginger into tiny dice, and scatter the ginger evenly over the entire pie, along with a bit of chopped lemon peel, and a generous dusting of cinnamon; then dredge some flour over the top to prevent the mixture from becoming overly juicy; cover with rich paste; and bake.
... and this one that Carver calls:
Tomatoes A La Indian - First you cut rounds out of bread and saute them in butter until they brown up on both sides of each slice; then you cut up ripe, firm tomatoes in fairly thick slices, allowing two slices for each diner; then you cut up into strips a larger sized green tomato; dip it in rapidly boiling water; then drop it in ice water; then you wipe the tomatoes nice and dry and fry them up in hot butter; then you proceed to lay one slice on each slice of the fried bread; season it well with salt and black pepper, and cover it with another slice of tomato; then you garnish it with the yolks of some hardboiled eggs which have been put through a ricer with the addition of some parsley.
George Washington Carver's amazing tomato recipe collection even has three separate recipes for Tomato Mince Meat, each of which sound incredibly tasty! And let's not forget I've got to go try them all out!
Therefore, whether you say tom-eh-toe or you say tom-ah-toe, they are always healthy, delicious, and affordable for all!
More by this Author
Genovese pasta sauce has been Naples' best kept secret for over 400 years. This incredible onion-beef sauce simmers all day long until it's poured over steaming hot pasta and covered in Parmigiano Reggiano. Irresistible!
The one and only real Braciola: a slice of prime, lean mega-pounded beef, filled with the most delectable mixture on Earth; rolled, browned and then simmered in sauce all day long! Yum!
This is the definitive guide to the fuel economy of the 250 top-selling motor scooters from 50cc to 800cc expressed in mpg and km/l.