unripe tomatoes recipes

hotcookie101

My tomatoes got blight again this year unfortunately, so have just cleared them down. Luckily a fair number had already ripened-so currently making roast tomato sauce with 4kg of ripe tomatoes, but have about another kilo of ripe, an maybe 1.5-2kg of half ripe and green tomatoes.

We don't eat a lot of chutney, so wondering if anyone has any other recipes they would recommend? Can I make a chilli jam with unripe tomatoes.

The roast sauce is going to take up lots of freezer space, so stuff i could jar would be great. (sorry-I know it seems like I am asking the earth lol)

Linda32

We have got the same problem. We do actually want to eat them as they are as OH has them all year round so they are currently in the dark with an apple in one bowl anda banana in the other in the hope that they will ripen.

RAS

If you check them over to signs of blight promptly and separate out those with tell tale brown blothes, you can ripen the others.

I have had green tomatoes ripening successfully for 2 months after being removed from blighted plants.

Had to clear out about 20% of problematic fruit first. I would make tomato sauce with the one you need to use quickly and just add them to stews over the winter. The flavour is fine even if the colour is missing.

Linda32

RAS wrote: »

Had to clear out about 20% of problematic fruit first. I would make tomato sauce with the one you need to use quickly and just add them to stews over the winter. The flavour is fine even if the colour is missing.

Hi, sorry but do you mean even some green ones? Just follow any receipe? So I could add it to a beef stew for example. Just thinking maybe I could find some whoopsie toms to add as well.

hotcookie101

Do I keep them in the dark or on the windowsill?
I was thinking of just shoving some of the ripe ones in the freezer to roast from frozen, but not sure if it would ruin them.
I have only kept the ones that don't look like they have any blight on them, although a lot have dead looking but where they were attached to the plant (calyx??)

RAS

Hi

Ripening is promoted by warmth mainly but I would keep the ones you want to use soon in light as well.

I halve large ones, freeze and then "fry" from frozen and they are great. I think you would find they roasted well.

Remove the calyx is it is not green.

valentina

Nigel Slater recipe for frying them -
http://www.theguardian.com/lifeandstyle/allotment/2008/nov/06/gardeningadvice-gardens

poorly_scammo

Re general ripening - I put mine in an empty drawer with a very ripe banana in and check them every day.

I've always made chilli jam with ripe tomatoes and chutney with the green ones. However according to these recipes, green tomatoes can be used: http://www.theguardian.com/lifeandstyle/2011/sep/02/vegetable-jam-recipes-hugh-fearnley-whittingstall (green tomato marmalade)

http://www.telegraph.co.uk/gardening/howtogrow/fruitandvegetables/10317417/Chilli-and-tomato-jam-recipe.html