Wondrous Things To Do WIth Green Tomatoes

Happily, there are many tasty things to do with green tomatoes, from savory sides and spicy chutney to deliciously sweet-tart dessert. Whichever you choose, use good-sized, evenly green fruit that’s firm and glossy, discarding any that looks wrinkled or feels mushy. Among my favorites is Grilled Green Tomatoes, a speedy treatment that softens and awakens the latent sweetness in any under ripe fruit. Here, the middles get almost creamy while the edges get lightly caramelized, which gives them a pleasing little crunch. Plain or pepper-spiked, they make a splendid side for grilled fish or chicken.

Grilled Green Tomatoes

4 firm green 3-4″ tomatoes, sliced 1/2  inch thick
2 tablespoons olive oil
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper flakes (optional)
1/4 teaspoon rosemary, stemmed and chopped

Prepare coals or start grill. Rub tomato slices with half the oil, then dust with salt, pepper(s), and rosemary. Brush grill with remaining oil and grill tomatoes on both sides until edges are well-browned (3-5 minutes per side). Serve hot. Serves four.

If you have a bumper crop of greenies, make Grilled Green Tomato Chutney. The same treatment brings out rich undertones in onions, apples, and plums (pears work too), making an especially rich melange. If garlic tends to slip through the grill, place the cloves on a clean piece of wire screen (this works for cherry tomatoes as well).

Grilled Green Tomato Chutney

1 tablespoon olive oil
6 medium green tomatoes, sliced 1/2 inch thick
2 white or yellow onions, sliced 1/2 inch thick
2 apples, cored, sliced 1/2 inch thick
8 Italian prune plums, halved and stoned
6 large cloves garlic, unpeeled
3 red or orange sweet peppers, seeded and quartered
2/3 cup apple cider vinegar
1/2 teaspoon kosher or sea salt
1/2 teaspoon cayenne
1 teaspoon garam masala
1/3 cup sugar

Prepare coals or start grill. Brush grill with oil and grill tomatoes, onions, apples, plums, and garlic on both sides until edges are well-browned (3-5 minutes per side), set aside. Grill peppers skin-side-down until blackened (4-6 minutes), let cool and peel off skin. In a saucepan, combine remaining ingredients with 1/2 cup water over medium high heat, bring to a boil, reduce heat and simmer for 10 minutes. Chop fruit and vegetables into 1/4 inch dice, peel garlic and chop. Add to pan (add water to cover if needed) and simmer until barely tender (5-6 minutes). Pour into sterilized jars and seal. Makes about 6 cups.