ENTRY # SIXTY-EIGHT

Tomatoes are still ripening.

Good Morning,

No need to wait for tomatoes to ripen: There's plenty to do with green ones

Below are two unusal green tomato recipes.



Baked Green Tomatoes

¾ cup coarse buttery cracker crumbs
4 large firm green tomatoes
Salt and pepper
½ cup brown sugar
4 tablespoons butter

Cut green tomatoes in ½-inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about ½ tablespoon brown sugar.Cover sliced green tomatoes with crumbs and dot with butter. Bake at 350 degrees until green tomatoes tender but still firm, or about 25-30 minutes. Serves from four to six.


Green tomatoes with goat cheese.

Here's an elegant side dish that puts all those extra green tomatoes you have to use, according to Cheri Sicard on the Internet's Practical Kitchen material. This recipe serves 4.

4 medium green tomatoes
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano leaves
1 cup crumbled goat cheese
4 teaspoons olive oil
Salt and coarsely ground fresh black pepper
Cut tomatoes into ½-inch thick slices. Coat a shallow baking dish with cooking oil. Place tomato slices in a single, overlapping layer in the bottom of the baking dish.
Sprinkle tomatoes with vinegar and scatter minced oregano over tomato slices. Top with crumbled goat cheese and drizzle with olive oil.
Broil 5-8 inches below a preheated broiler and broil until tomatoes are hot and cheese is just starting to brown, about 7-8 minutes. Season with salt and pepper and serve.

I would like to give credit for the two recipes and other information above to The Tennessean, a real good newspaper published in Nashville TN, and Mr.Bob Battle who writes a extra good column for the paper. A few days ago he was telling us so many things about Tomatoes, that made me smile. A little later I will tell you a little more. Below is the link to The Tennessean. Look it over.

http://www.tennessean.com/apps/pbcs.dll/frontpage