In a deep pot, boil a large amount of salted water.
Add the cleaned green pods.
Boil over medium heat for 15 minutes.
Drain and place under a stream of cold water.
In a deep frying pan, fry the chopped onion in the hot oil.
Brown the onion, add the drained peas, paprika and sauté.
Peel the tomatoes (cut the bottom of the cross and put them in boiling water for 2 minutes)
Finely chop the tomatoes and place them over the pods.
Add salt and pepper and cook over medium heat for 10-15 minutes.
Check if they are cooked, add a little boiling water if necessary.
When cooked, place the crushed garlic on top and stir.
Serve them simple hot with fresh bread or polenta.
Salted green tomatoes for three days
Experienced gardeners grow all the necessary components on the site.
- 7 kg of green tomatoes
- 1 head of garlic
- 2 pcs. dill umbrellas and horseradish leaves
- 6-7 pieces of grape leaves
- 2 pieces of hot pepper
- Spices - bell peppers, bay leaf, paprika, salt and sugar.
Before salting, wash the tomatoes, remove the stem. At this point, carefully review the fruit. It is important to remove any broken or damaged items. It should not enter the workpiece, otherwise the vessel will have to be discarded.
The lower part of the pickling tank (the enamel bowl is well adapted) is placed with greens. Add peas, 2-3 cloves of garlic and bay leaves.
The next row - green tomatoes and again green and garlic, adding a tablespoon of bitter pepper.
Now the second row with tomatoes and pour all the pickles.
To prepare the marinade, boil water and add the remaining spices. At 1 liter there is a standard look - 3 tablespoons table salt and 1 tablespoon granulated sugar. Adding paprika (0, 5 teaspoons), we get a red pickle. With more water, we increase the number of ingredients.
The last layer consists of grape leaves. Cover the whole structure with a plate, put the oppression on top and leave it in a warm place.
It's important! The pickle must completely cover the tomatoes.
After three days, our salted tomatoes are ready.
If you want to prepare salted green tomatoes for this winter using this recipe, take the fruit from the pan, put it in jars and put it in the fridge.
- Place the flour, beaten eggs and cornmeal in three separate bowls large enough to fit the tomato slices.
- Season the tomato slices with salt and pepper. Lightly slice the flour, then soak the slices in the beaten egg, letting the excess drain. Cover well with corn or breadcrumbs.
- In a deep skillet, heat a few inches of bacon fat or vegetable oil to 375 F. (Use the depth thermometer if you have one).
- Cut tomato slices in series until golden brown, turn slightly, about 3 minutes on each side. Keep the heat in a small oven at 200 F to 250 F while cooking the remaining slices.
Additional recipes for green tomatoes
If you have come across a lot of unripe (green) tomatoes in your garden, there are a lot of recipes to help you use the crop before the first frost. Green tomato soup with country ham is a southern twist on a red tomato soup, full of ham and tomatoes, with a little jalapeno for added spices. Green tomato pickles are sweet and thin, while the joy of green tomatoes will add a little spice to any dish.
If you happen to come across fried green tomatoes (hard to imagine!), There are many ways to incorporate them into a variety of dishes. For example, take BLT to another level with a BLFGT! The remoulade sauce adds another delicious surprise to this classic sandwich.
I mixed 4 tablespoons of boiled green leaves in the robot until they became like a cream, I added 4 eggs mixing from time to time, 200 ml of milk and 400 grams of flour, then grated Parmesan cheese and salt.
The mixture should flow, very similar to that of pancakes.
I did it about 2 hours before because it has to stay a little longer.
Unfortunately, the consistency of the dough must flow in order to use the special tool for spaetzle.
I boiled the pot of salted water and when the water started to boil I poured the mixture moving the white part of the instrument back and forth.
After I finished pouring the whole composition I waited for them all to rise to the surface and then I took them out with a whisk and put them in the pot in which I heated the fresh tomatoes cleaned of seeds and peel in a little melted butter. , then I mixed well.
The green Spaetzle recipe with fresh tomato sauce was proposed by Adriana Nicoleta
Green pasta with peppers and tomatoes, a very good recipe for low soup and beans but also preserved naturally without preservatives and other additives.
Peel a squash, grate it and cut it into smaller pieces, then put it in a saucepan on the fire with 200 ml of water. Cut the peppers into cubes and add immediately to the pan. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice.
Stir and simmer over low heat until the vegetables begin to soften. Meanwhile, add salt to taste (they should not be salty, just like in soup) and add sugar to balance the taste. If the tomato juice is not too sour, reduce the amount of sugar. Pour the composition into jars, close tightly and dust in the oven or in a saucepan on the fire with cold water for 15-20 minutes. You can then keep the jars in the beds. May it be useful to you, good day!
Green pods with tomatoes - Recipes
1.2 kg of fresh green pods
2 green onions
1 huge tomato (or 4 normal)
1 tablespoon of chermoula sauce
2 tablespoons oil
1 tablespoon concentrated tomato broth
Method of preparation:
Clean and wash the pods.
Peel and finely chop the onion.
Heat the oil in a deep pot.
Add the chermoula sauce and chopped onion. Come back.
Put the cleaned peas and chopped tomatoes.
Pour 2-3 glasses of water, add salt, pepper and paprika.
Cover and simmer for 20 minutes.
Stir and add water if necessary.
Put the broth and leave for another 10-20 minutes.
Check the salt and see if the pods are cooked.
Serve them plain or as a garnish for a meat or a fish.
I froze a part.
And colds are very good, make a Greek salad with red feta, olives and vinaigrette sauce.
Simple and good!
Red green green green
This is a basic recipe for classic southern fried tomatoes, made simply with a layer of lightly ground corn. These green tomatoes are well served as a plate or snack. Or add them to a special breakfast or lunch menu.
Green tomatoes are popular in the south and can usually be found in southern supermarkets throughout the summer season. If you do not live in the south and do not grow tomatoes, check with the local farmers' markets. In addition to fried green tomatoes, green tomatoes at the end of the season can be used in many home preservation recipes. Some great possibilities include hot food, pickles even ketchup with green tomatoes. They can also be used to make green tomato pie, this wet green tomato cake, or these corn and green tomato leaves.
Use the reliable iron pan to cook the tomatoes and serve them with a light bath or dressing.
Green bean and tomato and carrot recipe
1 kg of green beans, yellow and / or green pods
1 large carrot
half a kilogram of tomatoes
two tablespoons of tomato juice
100 ml oil
100 grams of water
a teaspoon of salt
- How to cook green beans with tomatoes and carrots
- Cut the onion into small pieces, the carrot into rounds and the pepper into strips
- In a saucepan, heat the oil and add the vegetables, onions, then the carrot and finally the pepper.
- Add a little water (100 grams) to cover them and let them simmer for ten minutes.
- Put the washed and peeled beans over the stewed vegetables, add salt and simmer until the beans begin to soften.
- When it is almost ready, that is, when we see that the beans have softened, add the tomatoes, grated or blended in a blender.
- Add the tomato juice and let the juice from the tomatoes decrease until it reaches the desired consistency.
- Serve hot as the main course
- Tips & ampTrics
If you see that the beans do not leave enough water, add a little water to the boil
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6 of the countless recipes in which pasta can be combined with tasty sauces. Some of these sauces are prepared in less than 5 minutes.
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Pasta with fried vegetables, prepared with lasagnette and various vegetables: eggplant, zucchini, yellow pepper, red and red onions, seasoned with basil and green parsley