More Delicious Green Tomato Treats

Tender, sweet, and surprisingly juicy, Roasted Green Tomatoes are a country classic. Serve these delectable morsels with baked potatoes, sharp cheddar cheese, and a mixed green salad for a satisfying meatless meal.

Roasted Green Tomatoes

1 quart medium green tomatoes, cut in quarters
1 tablespoon olive oil
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme, stemmed and chopped

Toss all ingredients gently to coat well, then place in a single layer on a rimmed baking sheet. Place in a cold oven and bake at 300 degrees F until lightly caramelized (60-90 minutes). Makes about 2 cups.

Old Fashioned Green Tomato Pie was traditional end-of-summer fare when most families grew their own food.  Farm wives used cinnamon and ginger to make it taste like apple pie before the apple crop ripened, so adjust the seasoning to your pleasure. You can even make a savory version by eliminating the sugar, trading nutmeg for thyme or parsley, and adding onions, celery, and carrots, as well as pepper. It’s all good!

Green Tomato Pie

2 9-inch pie crusts
1 cup sugar
1 organic lemon, juiced, rind grated
3 tablespoons flour
1 egg
1/4 teaspoon sea salt
1/4 teaspoon nutmeg or cinnamon
6-7 cups green tomatoes, sliced like apples
1 tablespoon butter

Line a pie dish with a crust, set aside. In a bowl, rub sugar with lemon rind to fragrance point (about 15 seconds). Add flour, egg, lemon juice, salt, and nutmeg and stir. Add tomatoes, toss gently to coat, layer into pie shell and dot with butter. Top filling with second crust, trim edges, crimp edges, and slash several times to vent steam. Bake at 425 for 20 minutes, reduce heat to 400 and bake until golden and bubbling (20-25 minutes). Let cool before slicing. Serves 6-8.